Chocolate protein muffins are extra chocolatey and surprisingly filling, exactly the kind of make-ahead breakfast or snack to keep you going. The muffins are easy to pull together, naturally gluten-free, and loaded with protein to start your morning right. If you’re looking for more high-protein breakfast ideas, try a matcha protein shake or high protein chocolate mousse.
Why You’ll Love Chocolate Protein Muffins
Truthfully, most “protein” recipes are a little disappointing. They’re either dry and rubbery or have that weird aftertaste that makes you question your life choices.
These aren’t like that. These chocolate protein muffins are soft, rich, and actually taste like something you want to eat.
Key Ingredients
- Flour: Use blanched almond flour for these chocolate protein muffins. Since the skins are removed, the flour is lighter in texture and works especially well in muffins. If you store almond flour in the fridge, let it come to room temperature first. Cold almond flour absorbs more liquid and can lead to dense, dried-out muffins. Oat flour (or blended rolled oats) works as a great substitute.
- Protein Powder: A few scoops of chocolate protein powder boost the protein and intensify the chocolatey flavor.
- Mix-Ins: Flavor the muffins with cocoa powder and golden monk fruit.
- Leavening Agents: Baking powder and baking soda react to the heat of the oven, giving the chocolate muffins rise and keeping the texture light and airy.
- Salt: A pinch of sea salt balances the sweetness and brings out the chocolate flavor.
- Milk: Unsweetened almond milk adds a hint of nuttiness and helps loosen the batter, but feel free to use your milk of choice.
- Eggs: Three large eggs hold everything together and give the muffins structure.
- Vanilla Extract: A splash of vanilla enhances the muffins’ overall flavor.
- Chocolate Chips: A handful of chocolate chips or cacao nibs is a great way to finish the batter.
What’s the best protein powder for muffins?
Not all protein powders are created equal. I get the best results using whey protein for baking. Optimum Nutrition and the Kirkland brand from Costco have both worked really well for me.
I’ve noticed that plant-based protein can sometimes make baked goods a bit chalky, but if that’s what you prefer, Truvani is a solid option.
What to Add to Protein Muffins
If you want to switch things up, these chocolate protein muffins are easy to customize with whatever you have on hand. Here are some ideas to change the flavor or add some extra texture.
- Add seeds and nuts. Stir in chia seeds or flaxseeds for a boost of fiber and extra protein. Just add a splash more milk since they absorb liquid as they bake. Chopped pecans, walnuts, or sliced almonds add a nice crunch.
- Swap the protein powder. Chocolate lovers may want to keep things as is, but try vanilla, peanut butter, or your favorite flavored protein powder for a slightly different flavor.
- Experiment with mix-ins. Fold in unsweetened coconut flakes, ripe bananas, fresh berries like blueberries or raspberries, pumpkin puree, or a pinch of cinnamon or nutmeg for a little warmth. You can also swirl in peanut butter or Nutella.
How to Make Chocolate Protein Muffins
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 425℉ (218℃) and prepare a muffin tin with liners or cooking spray. Combine the dry ingredients in a large bowl, then use a sifter or fine mesh sieve to break up any clumps.
Step 2: In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract, being careful not to overmix.
Step 3: Add the wet ingredients to the dry ingredients, then fold in the chocolate chips.
Step 4: Divide the batter evenly into the liners, filling each one ¾ of the way, and top with a few extra chocolate chips.
Step 5: Bake at 425℉ (218℃) for 5 minutes. Reduce the temperature to 350°F (176°C) and continue baking for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove the muffins from the oven and immediately transfer them from the tin to a wire rack to cool before serving.
Expert Tips
- Sift the dry ingredients. Sift the almond flour and protein powder through a sifter or fine mesh sieve to break up any clumps. Doing so helps everything mix evenly and prevents the flour from absorbing all the moisture, which can lead to dry muffins.
- Use room temperature ingredients. Letting the milk, eggs, and almond flour come to room temperature helps the ingredients incorporate better and bake evenly.
- Start at a higher temperature. An initial blast of heat at a higher temperature activates the leavening in the batter, giving the muffins a nice lift. Then you can reduce the heat, allowing the muffins to cook thoroughly without over-browning the tops.
If you enjoy chocolate protein muffins, try more quick breakfast recipes!
How to Serve Chocolate Protein Muffins
These have become one of my go-to meal prep breakfasts, especially on weeks when I know mornings are going to be busy. They’re great straight out of the oven with a bowl of Greek yogurt and fresh berries.
Each muffin has about 7 grams of protein, making them a solid option for a post-workout snack or something easy to pack into kids’ lunches.
What To Do With Leftovers
- Counter: Store the muffins in an airtight container or bread box at room temperature for 2–3 days.
- Refrigerate: Let the muffins cool completely, then transfer to an airtight container and refrigerate for 4–5 days.
- Freeze: Once the muffins cool, wrap each muffin individually in foil and place them in a freezer-safe container or bag. Freeze the chocolate protein muffins for 2-3 months.
- Reheat: Warm individual muffins in the microwave in 20–25 second increments until heated through.
Frequently Asked Questions
How do I keep chocolate protein muffins from falling apart?
Avoid overmixing the batter, which can make the texture crumbly. It also helps to remove the muffins from the tin right after baking and let them cool on a wire rack.
Common Mistakes (and How to Avoid Them)
1. Muffins came out dry
You likely overbaked them. Pull them earlier next time.
2. Texture is dense or rubbery
Overmixed batter or too much protein powder.
3. They taste “off”
It’s almost always the protein powder. Try a different brand.
4. Batter feels too thick
Add 1–2 tbsp milk. Protein powders vary a lot.
Why are my protein muffins dry?
Protein powder absorbs a lot of moisture. Depending on the brand you use, try reducing bake time slightly or adding a bit more milk.
Can I make these without protein powder?
You can, but it will change the texture. You’ll need to replace the protein powder with a mix of flour and cocoa powder and adjust the sweetness slightly to get a similar result.
More Muffin Recipes:
Chocolate Protein Muffins
- 1 cup almond flour
- 2 scoops chocolate protein powder
- 2 tablespoons cocoa powder
- ½ cup golden monk fruit
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup (4 tablespoons) melted butter
- ½ cup unsweetened almond milk or any milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
- Preheat the oven to 425℉ (218℃) and prepare a muffin tin with liners or cooking spray. Combine the dry ingredients in a large bowl, then use a sifter or fine mesh sieve to break up any clumps.
- In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract, being careful not to overmix. Add the wet ingredients to the dry ingredients, then fold in the chocolate chips.
- Divide the batter evenly into the liners, filling each one ¾ of the way, and top with a few extra chocolate chips.
- Bake at 425℉ (218℃) for 5 minutes. Reduce the temperature to 350°F (176°C) and continue baking for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and immediately transfer them from the tin to a wire rack to cool before serving.
- Sift the dry ingredients. Sift the almond flour and protein powder through a sifter or fine mesh sieve to break up any clumps. Doing so helps everything mix evenly and prevents the flour from absorbing all the moisture, which can lead to dry muffins.
- Use room temperature ingredients. Letting the milk, eggs, and almond flour come to room temperature helps the ingredients incorporate better and bake evenly.
- Start at a higher temperature. An initial blast of heat at a higher temperature activates the leavening in the batter, giving the muffins a nice lift. Then you can reduce the heat, allowing the muffins to cook thoroughly without over-browning the tops.
RJ
Wednesday 8th of June 2022
These were fantastic. So easy the kids made it with me. So flavorful that you don't even realize that they are low-carb/sugarfree.
Tressa Jamil
Sunday 12th of June 2022
I love that you baked these with your kiddos. That's a favorite pastime of ours too.