Chocolate Protein Muffins (Fudgy & High Protein)
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These chocolate protein muffins are soft, fudgy and super chocolatey. They’re packed with protein so they keep you full, but they still taste like cake. I make these chocolate protein powder muffins most Sundays, so there’s something sweet to grab during the week. If you love chocolate everything, try my Chocolate Tiffin Recipe next!
Why you’ll love this recipe
These chocolate protein muffins taste like dessert but work any time of day. You get all the flavour, but you also get your protein in.
- Extra Protein: These are loaded with chocolate protein powder, which gives them that rich flavour and a nice boost of protein. And don’t worry, they don’t taste chalky at all. If you like these protein chocolate chip muffins, you’ll love my Banana Blueberry Muffins too.
- Super chocolaty: Made with cocoa powder, chocolate protein powder AND chocolate chips, these chocolate muffins are super flavourful, rich, and gooey. The total opposite of my light and fluffy Delicious Vanilla Sponge Cake Recipe.
- Quick: These couldn’t be easier – you just need one bowl, 10 minutes to prep and 20 to bake. You’ll have a tray of high protein muffins cooling on the counter in no time.
After you bake these muffins, try something fun like Tiramisu Overnight Oats, Giant Chocolate Cornflake Cake or Simple Blueberry Oatmeal Bars.
Table of Contents
Ingredients
The ingredients that make these chocolate protein muffins fantastic are the following:
- Flour: I usually go for plain flour in this chocolate protein muffin recipe, but gluten-free works just as well. Now for something completely flour-free, you can try this beautiful Frozen Yogurt Bark with Berries instead for a high-protein breakfast.
- Chocolate Protein Powder: This is the base and what gives that awesome protein hit. Pick a powder that actually tastes nice, which you could also use for my Kinder Bueno Chocolate Mug Cake.
- Chocolate Chips: They melt into the muffin batter while baking, leaving little molten pockets of chocolate. Use dark, milk or sugar-free depending on your mood when making the chocolate chip protein muffins.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Here’s how you can switch things up with my chocolate protein muffins:
- Gluten Free: Use a gluten-free flour blend instead of all-purpose for the same rise and soft texture. Double-check your chocolate protein powder is certified gluten free.
- Keto Friendly: To make this recipe low carb, you can easily swap the banana for 200ml Greek yoghurt and use a sugar substitute instead of brown sugar. You can also use almond flour instead of plain flour. The result reminds me of my Simple & Easy Brownies but these double chocolate protein muffins are even fluffier.
- Extra Protein: To increase the protein even more, you can bump the protein powder up to 150g and reduce the flour to 130g. The texture stays soft and fudgy while boosting the protein. If you’re less bothered by protein goals, check out my Healthy French Toast with Cinnamon.
How to make Chocolate Protein Muffins
Preheat the oven to 190°C (375°F).
Step 1: Whisk melted butter and brown sugar together in a large mixing bowl until the mixture turns glossy and smooth.
Step 2: Mash the bananas straight into the same bowl until mostly smooth with a few small chunks left.
Step 3: Add the eggs and milk, then whisk again until everything’s well combined and the batter starts to look thick and creamy.
Step 4: Sift the flour over the wet batter.
Step 5: Add the cocoa powder, chocolate protein powder, baking powder and salt, and fold together until just combined.
Step 6: Fold in the chocolate chips.
Step 7: Divide the batter evenly into lined muffin tins.
Step 8: Bake for 20-25 minutes until the muffins are risen and just set in the centre. Let them cool slightly before serving.
Use up extra chocolate chips in one of these: Chocolate Chip Microwave Cookies, Baked Oats with Chocolate Chips or even these Reese’s Pieces Peanut Butter Baked Oats.
Tips for the best result
- Don’t overmix. Stir just until everything’s combined to keep the muffins fluffy in this chocolate protein muffins recipe.
- Let them cool fully before storing to stop condensation and keep their texture just right.
- If you don’t like bananas, you can use 200ml Greek yogurt instead.
- Check the chocolate protein muffins early. Slightly underbaked means gooey centres and the best texture. If you like gooey, make sure to try my Soft Flapjack Recipe next!
- You can add a few extra chocolate chips after dividing into the muffin cases for the best-looking result. Or you could also hold half of the chips back before stirring them in if you don’t want to increase the calories.
Serving Suggestions
Once the chocolate protein muffins are baked, there’s loads you can do with them. Have one with Greek yoghurt and berries for breakfast or with a coffee for an afternoon pick-me-up. The chocolate protein muffin is soft enough to split and spread peanut butter on too!!
If you’re in a breakfast mood, make one of these:
Leftover Storage and Reheat Instructions
These chocolate protein muffins store really well, so you can keep them handy through the week.
Refrigerator: Let them cool fully, then store in a sealed container for up to 5 days.
Freezer: Wrap each muffin and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before reheating.
Reheat: If you want to serve warm for that fresh, out of the oven feel, microwave for 15-20 seconds until warm and soft again.
Recipe FAQs
Try adding Greek yoghurt, cottage cheese or nut butter. They mix in smoothly with the batter and make these chocolate protein muffins even better.
Whey protein gives the softest texture, but pea protein also works if you’re keeping it vegan. Both hold their flavour well once baked.
Not completely. A bit of protein powder is perfect for boosting macros in this protein muffins recipe, but swapping all the flour will make the muffins dry and dense.
Chocolate or vanilla protein powder both bake nicely and keep their flavour. They give the protein powder muffins that flavourful finish without needing extra sugar.
Pair these chocolate protein muffins with one of these sweet recipes: Steamed Lemon Cake, Easy Nutella Puff Pastry, Chocolate Swirl Custard Toast.
If you tried this Chocolate Protein Muffins recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Chocolate Protein Muffins
Ingredients
- 2 ripe bananas
- 50 g chocolate chips
- 100 g chocolate protein powder
- 50 g butter
- 2 eggs
- 180 g all-purpose flour or gluten-free flour
- 100 ml skimmed milk
Cupboard essentials
- 2 tsp baking powder
- 50 g cocoa powder
- 100 g brown sugar
- Pinch of salt
Method
- Preheat oven to 190°C/ 375°F.
- Melt the butter and add it to a bowl with the brown sugar. Add the mashed banana, eggs and milk, whisk to combine.
- Next, add the protein powder, cocoa powder, flour, baking powder and salt. Once mixed, fold in the chocolate chips.
- Divide into 10 muffin cases and bake for 20-25 minutes.
Notes
Nutrition
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