Chocolate Protein Muffins
These chocolate protein muffins are a wholesome and indulgent snack perfect for summer. Made with Greek yogurt, banana, and protein powder, they’re light, fluffy, and packed with flavor—ideal for a post-workout snack, breakfast on the go, or a healthy treat.
Equipment
- mixing bowl
- whisk
- Muffin tin
- Paper liners or non-stick spray
- Wire rack
- Measuring cups and spoons
Ingredients
- 1 ripe banana
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup or honey
- 1/2 tsp vanilla extract
- 1/2 cup chocolate or vanilla protein powder
- 1/3 cup unsweetened cocoa powder
- 1/2 cup oat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- Optional: 1/4 cup dark chocolate chips or cacao nibs
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
- In a medium bowl, mash the banana. Add eggs, Greek yogurt, almond milk, maple syrup or honey, and vanilla extract. Whisk until combined.
- Add protein powder, cocoa powder, oat flour, baking soda, baking powder, and salt. Gently fold until fully incorporated—do not overmix.
- Fold in chocolate chips or cacao nibs if using.
- Divide the batter into 6–8 muffin cups, filling each 3/4 full.
- Bake for 18–20 minutes, until a toothpick comes out mostly clean.
- Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
To make gluten-free: substitute oat flour with 2/3 cup almond flour or 1/4 cup coconut flour + 1 extra egg.
For nut-free: use oat, rice, or dairy milk instead of almond milk.
Add-ins: berries, chopped nuts, nut butter swirls, or extra sweetener.
Protein powder types may affect texture—adjust liquids as needed.
Calories (kcal): Approx. 150–180 per muffin (estimate depends on protein powder used)