Chocolate Protein Muffins
Why you’ll love this recipe
- These chocolate protein muffins have 8 g of protein and only 135 calories each.
- Comes together in minutes with a quick cleanup.
- Perfect for busy mornings or a go-to snack all week long.
- Feels like a dessert without added oils, refined sugar or butter.
Chocolate Protein Muffins
Ever crave something sweet in the morning but don’t want to derail your whole day? Now you don’t have to! Healthy meets decadence with these chocolate protein muffins. A perfect mix of fudgy brownie and fluffy muffin with no added sugar and 8 grams of protein per muffin. At only 135 calories per muffin, you can eat a few of these and feel satiated in your breakfast choice. You don’t have to choose between healthy or delicious, anymore!
How to make these gluten and dairy free.
I used Bobs Red Mill Gluten Free 1:1 Baking Flour for the chocolate protein muffins because it was what I had on hand. If you want these to be totally gluten-free make sure your protein powder and chocolate chips are marked as gluten-free. Nuzest makes a great gluten-free protein powder.
For dairy free, substitute the Greek yogurt for your favorite non dairy alternative. I like Kite Hill. Also, make sure your chocolate chips are dairy free. Lily’s are my fav, and they’re gluten-free!
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Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these chocolate protein muffins.
Flour: I used Bob’s Red Mill 1:1 baking flour. You can substitute with all-purpose flour.
Whey Protein Powder: I used Gold Standard Whey Vanilla Ice Cream protein powder. You can use any vanilla protein powder of your choosing.
Applesauce: Be sure to use unsweetened to avoid refined sugars.
Eggs: eggs help these muffins rise and yield a light and fluffy texture.
Greek Yogurt: I used Fage plain non-fat 0% Greek yogurt. Any non-fat plain Greek yogurt will work. Use dairy-free alternative to make dairy-free.
Honey or Maple Syrup: I used honey but maple syrup works just as well. Use lite maple syrup to reduce calories and sugar.
Cocoa powder: Adds the chocolate flavor that make these so decadent.
Chocolate Chips: I used regular semi-sweet chocolate chips. For specific diets (gluten-free, dairy-free, lower sugar/calories) find a chocolate chip brand that works for your diet.
How to make these chocolate protein muffins
Step 1: preheat and prep
Preheat your oven to 350°F (180°C). Grease or line a 16-cup muffin tin with paper liners, silicone liners or muffins wrappers.
Step 2: mix dry ingredients
In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, cocoa powder and salt.
Step 3: mix wet ingredients
In a separate bowl, combine the unsweetened applesauce, Greek yogurt, honey, eggs, and vanilla extract. Mix well.
Step 4: mix wet and dry ingredients together
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in tough muffins.
Step 5: fold in chocolate chips
Gently fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
Step 6: divide batter and bake
Divide the batter evenly among the 16 muffin cups, filling each about 3/4 full.
Bake for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The muffins should be slightly golden on top and spring back when lightly touched.
Step 7: cool and enjoy!
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Store the chocolate muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
If you like this recipe be sure to check out some of our other easy baked goods!
Chocolate Protein Muffins
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Ingredients
- 2 cups all purpose flour
- 1/2 cup vanilla whey protein powder 48g
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup unsweetened applesauce 267g
- 1/2 cup plain non-fat Greek yogurt 113g
- 1/4 cup honey (or maple syrup) 84g
- 2 eggs
- 1 tsp. pure vanilla extract
- 2 Tbsp. unsweetened cocoa powder
- 1/3 cup chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Grease or line a 16-cup muffin tin with paper liners, silicone liners or muffins wrappers.
- In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, cocoa powder and salt.
- In a separate bowl, combine the unsweetened applesauce, Greek yogurt, honey, eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in tough muffins.
- Gently fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
- Divide the batter evenly among the 16 muffin cups, filling each about 3/4 full.
- Bake for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The muffins should be slightly golden on top and spring back when lightly touched.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Store the chocolate muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Notes
- This recipe makes 16 muffins at 135 calories each and 8g of protein.
- To make gluten-free ensure flour, chocolate chips and whey protein are all certified gluten free.Â
- Use lite maple syrup to reduce calories and sugar content.Â
- To make dairy-free substitute the Greek yogurt for non-dairy alternative.Â