DOUBLE CHOCOLATE PROTEIN MUFFINS
If you’re looking for a quick breakfast option that will make your mornings easier and sweeter, these double chocolate protein muffins are made for you. Just mix everything together in one mixing bowl, bake in a muffin tin, and about 25 minutes later you have a batch of delicious and fudgey chocolate muffins that are packed with protein. They’re also dairy and gluten free!
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other meal prep recipes if you’re looking for more:
- Banana bread baked protein oats
- Sun dried tomato and basil turkey meatballs
- Spinach and feta high-protein breakfast biscuits
- Sun dried tomato, feta, and basil egg muffins
- Orange cranberry quinoa salad
DOUBLE CHOCOLATE PROTEIN MUFFINS
DOUBLE CHOCOLATE PROTEIN MUFFINS
12
servings10
minutes22
If you’re looking for a quick breakfast option that will make your mornings easier and sweeter, these double chocolate protein muffins are made for you. Just mix everything together in one mixing bowl, bake in a muffin tin, and about 25 minutes later you have a batch of delicious and fudgey chocolate muffins that are packed with protein. They’re also dairy and gluten free!
Ingredients
2 2 eggs, beaten
1 1 + 1/2 cups unsweetened applesauce
1 cup 1 unsweetened almond milk
1/4 cup 1/4 maple syrup
3/4 cup 3/4 oat flour
1/2 cup 1/2 cacao powder
1 cup 1 protein powder (I used Ritual’s vegan protein powder)
1/2 tsp 1/2 baking soda
1/2 tsp 1/2 baking powder
1/2 tsp 1/2 salt
3/4 cup 3/4 + 1/4 cup dairy-free chocolate chips (I used Hu Kitchen gems)
Directions
- Preheat oven to 350 degrees and line a muffin tin with 12 liners.
- Whisk together the eggs, applesauce, almond milk, and maple syrup until fully incorporated.
- Add in the oat flour, cacao powder, protein powder, baking soda, baking powder, and salt and stir until just combined. The batter will be relatively thick.
- Fold in 3/4 cup of the chocolate chips, then evenly disperse the batter into the 12 muffin liners.
- Top off with the remaining chocolate chips and bake for 22-26 minutes, or until a toothpick comes out clean. Let cool completely before enjoying and store in an airtight container in the fridge for up to five days.
I made these yesterday. Easy & delicious. Not overly sweet, which I love. I’ll bring one to work to enjoy mid-afternoon when I need a little boost.
Am I missing the nutrition? What are the calories and protein per muffin?
I don’t like protein powder. Can I leave it out or do I need to add more of something in its place?
Can you sub in almond flour for the oat flour?
Just made these and omg they’re soooo good!! Can’t stop eating them
Tragically this recipe did not work with the Be Well By Kelly vanilla protein powder. Just wanted to post that here in case someone else was thinking about trying it! I love all your recipes and I’m going to try this one again with your recommended protein powder once I run out go what I currently have. Thanks for all you do! 😊
I made these and was a hit! Used ripe bananas with the applesauce and sub the maple syrup with monk fruit. So delish!
I made these muffins as a quick and easy to-go breakfast item, and they almost all got eaten up by my toddler before we could eat them! Lol. And I don’t feel bad about giving it to him because of all the protein. Win win over here!
I had to use up a few ingredients so I tweaked some of these but it came out perfectly! Subbed in 2 mashed bananas for the applesauce, honey for the maple syrup, plain flour for the oat. And my protein powder is macro mike almond protein (chocolate). Loved it, thank you 🙂