These delicious chocolate protein muffins are the perfect way to reward yourself after a hard workout. Super moist and cakey, these healthy chocolate protein snacks are naturally sweetened with banana and maple syrup. Gluten-free, vegan, dairy-free, egg-free, flourless, kid-friendly and refined sugar-free.
Did someone say healthy double chocolate muffins? Oh, my. These are so good you’ll always want to have some in the freezer. Good news: These are also super easy to make. Stop buying those disgusting protein bars, I know you’re tired of ’em, I am too. I know where you’re at. Wanna eat something good after that crazy workout? I got you covered.
Chocolate for breakfast? Check.
Post-Workout Chocolate? Check.
Chocolate all day long? Check.
Chocolate Protein Muffins
They say the perfect muffin batter shouldn’t be too liquid, nor too thick. It should stick to your spoon and slowly drip, like pudding. It makes perfectly moist and cakey muffins. That is exactly the type of texture I wanted my batter to have and after a few adjustments, I finally came up with the perfect recipe for protein-packed but also deliciously decadent chocolate muffins.
These muffins are 100% healthy. They do not contain any refined flours or processed sugars. Every single ingredient in this recipe is unrefined and plant-based, except for the eggs, which can easily be replaced with flax eggs. You will also need to buy the right chocolate chips for your diet. These are also optional. So if you’d prefer an even healthier version of this recipe then yes, you can skip the chocolate chips, although I think it’d be a crime. Seriously.
Also, let’s talk a bit about the nutritional value of these little bad boys. I mean, everyone’s heard about antioxidants now. It is common knowledge that you NEED them in order to be healthy and to prevent a plethora of diseases.
Antioxidant-packed protein snack? Check.
Cacao, dark chocolate chips, maple syrup…
Yup, full of it.
Similar Recipes:
Double Chocolate Protein Muffins
Ingredients
- 2 cups rolled oats divided
- 1 cup Whey chocolate protein powder*
- 1 cup mashed banana about 2 large bananas
- 2 eggs or 2 flax eggs
- 1 cup almond milk
- 1/3 cup cacao powder
- 2 tbsp maple syrup
- 1/2 tsp baking powder
- 1/3 cup chocolate chips**
Instructions
- Preheat oven to 350F
- Line a muffin pan with 12 muffin liners (or grease it).
- Turn 1 cup rolled oats into a fine flour using a food processor (about 1 minute).
- Pour your newly made oatmeal flour into a large mixing bowl and add the rest of the ingredients. Stir well.
Divide the batter equally among the 10 to 12 muffin tins. (Nutrition information was calculated for 10 muffins)
- Bake for 18-20 minutes. Remove from oven when a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the muffin pan and place them on a cooling rack for a few hours.
Recipe Notes
* Use plant-based protein powder for the vegan version. When doing so, reduce the amount of protein powder to 1/2 cup and the total amount of rolled oats to 1 1/2 cup. You will then process 1/2 cup rolled oats instead of 1 cup. This step is crucial as plant-based protein powder absorbs much more moisture than whey. Please note that very type of protein powder will behave differently. Your muffin batter should have the consistency of a pudding, so if you feel it is too dry, don't hesitate to adjust it using some almond milk until desired consistency.
* Use chocolate chips according to your personal diet.
I’m allergic to oats so what would be a good replacement?
Hi Jill,
Sorry to hear that 🙁
I will be honest here and say I don’t know for sure. You could probably try almond flour, but then the amounts would have to be adjusted and the texture would not be the same.
BUT, browsing the web to try and answer your question as accurately as possible, I stumbled upon this article from Livestrong, which suggests to “replace the oats in an oatmeal cookie recipe with an equal amount of ground flax, rice bran, quinoa flakes or chia seeds.”
Here is the link to the article: https://www.livestrong.com/article/555394-non-gluten-substitute-for-oats-in-oatmeal-cookies/
Note that I haven’t tried doing so myself.
If you happen to try it, please come back to share your experience, I’d love to know how it turned out!
Happy baking 🙂
Do you think regular milk would be a fine substitute?
Yes, absolutely! =)
Can these be made by either leaving out the banana or substituting something for it?
Hi Linda,
You could use applesauce instead of mashed banana.
Hope that helps!
If I use vegan protein powder and reduce the amount, then increase the amount of oats as you noted, do I leave one cup of oats whole? Or process 1 1/2 cups of the oats? Your note says to process 1/2 cup of oats only in the vegan version. Thank you!
Hi Christina!
For the vegan version, process 1/2 cup rolled oats into oat flour and do not process the remaining 1 1/2 cup rolled oats.
Happy baking!
How many grams of protein per muffin?
Hi There,
10 grams. You can refer to the nutrition information label at the end of the recipe for more info.
Could I process all of the rolled oats, for picky kids whose don’t like texture in their muffins?
Yes, absolutely!
I made these today and they are great! Thank you!
Hey Kimberly, so glad you loved these!
Can I use something else in place of the maple syrup?
Hi, I just made these yesterday, and they came out good. However, I wanted to know how best to store them for a few days worth of time?
I have vanilla whey powder. How would I add sufficient extra cacao powder to compensate for the vanilla flavour?