These chocolate protein muffins are a healthy, naturally sweetened small batch recipe loaded with protein from the greek yogurt and chocolate protein powder. They're quick and easy to throw together and perfect for prepping ahead.
Chocolate protein muffins are such a great way to get some extra protein in your day while still enjoying something that feels like a treat. I especially love offering these for an after school snack for my kids, or with a little scoop of ice cream or whipped cream for an after dinner treat.
For more protein dense recipes, try my homemade peanut butter chocolate protein bars or my peanut butter protein granola.
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Why You Will Love These Muffins
- High Protein: I love that these muffins have 9 grams of protein per muffin without compromising on taste.
- Taste: These taste like a chocolate muffin, not something healthy and lacking in flavor.
- Perfect for Prepping: I love making a batch of these and storing them in the freezer for a quick grab and go snack!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oil: I have made these using both melted coconut oil and avocado oil.
- Applesauce: You can also sub in mashed banana if you prefer.
- Maple Syrup: You can use sugar or honey if needed.
- Greek Yogurt: This helps moisten these muffins and adds extra protein, but you can sub in sour cream or milk if needed.
- Protein Powder: I use Clean Simple Eats chocolate protein when I make these.
- Flour: I have used all-purpose flour, gluten free and also oat flour.
Step by Step Instructions
- Step 1: In a medium size bowl whisk together oil, applesauce, maple syrup, greek yogurt, eggs and vanilla until smooth.
- Step 2: Add baking powder, baking soda, espresso powder, salt, protein powder, cocoa powder and flour. Mix until combined. Fold in chocolate chips.
- Step 3: Scoop ¼ cup of batter into each muffin cup. Top muffins with a few extra chocolate chips.
- Step 4: Bake for 16-20 minutes, or until it’s golden brown around the edges and top of the muffins. Sprinkle with flaked salt and allow to cool in the pan slightly before removing.
Expert Baking Tips
- Because there is less fat in these, sometimes the liners will stick to the muffin. If using paper liners you can spray inside them before adding the batter to help them pull off easily.
- Make sure all your ingredients are room temperature before mixing together.
- I have only made these using Clean Simple Eats protein powder. My code SALTEDSWEETS saves you 10% on their site.
FAQ
Making sure you do not over mix your batter if key to keeping your muffins tender.
I haven't tried, but I think it would work.
Yes, you can sub in mashed banana for the applesauce to make it have banana taste similar to my banana chocolate chip protein muffins.
Storing & Freezing
Chocolate protein muffins can be stored in an airtight container for 1-2 days while remaining fresh. The tops will soften a bit, but you won't lose on flavor.
Muffins are perfect for freezing and pulling out as needed. Just store them in an airtight container or individual ziplock bags, and allow to thaw before eating. They will remain fresh for 3 months.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chocolate Protein Muffins
Ingredients
- ¼ cup (59.15 ml) neutral oil I use coconut or avocado oil
- 6 tablespoons unsweetened applesauce
- ⅓ cup (78.86 ml) maple syrup
- ½ cup (118.29 ml) plain greek yogurt room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) espresso powder
- ½ cup (54 g) chocolate protein powder
- ¼ cup (21.5 g) cocoa powder
- ¾ cup (105 9) all-purpose or gluten free flour
- ¼ cup (45 g) mini chocolate chips
- flaked salt for topping
Instructions
- Preheat the oven to 350. Spray a muffin tin with cooking spray, or line with parchment liners.
- In a medium size bowl whisk together oil, applesauce, maple syrup, greek yogurt, eggs and vanilla until smooth.
- Add baking powder, baking soda, espresso powder, salt, protein powder, cocoa powder and flour. Mix until combined. Fold in chocolate chips.
- Scoop ¼ cup of batter into each muffin cup. Top muffins with a few extra chocolate chips.
- Bake for 16-20 minutes, or until it’s golden brown around the edges and top of the muffins. Sprinkle with flaked salt and allow to cool in the pan slightly before removing.
Sandy
I love these because they taste great, have a significant amount of protein and are perfect to store in the freezer and grab and go! My kind of treat! Thank you Salted Sweets!
Nat
What can I use instead of espresso powder or can I omit?
Brooke Homec
just omit, no big deal!
Kim
These were great! Didn't taste like protein muffins at all.
Tracy
Could I use vanilla protein powder
Brooke Homec
yes, I haven't tried it, so not sure how much flavor they will have.. but it will work!
Bailey
I’ve tried so many protein muffin recipes and none of them have been worth making a second time, but this one is amazing!! My new go-to!
Jeannie
These were so good! I will be making them again!! Thank you!!
Darcie Cooperman
These were a crowd pleaser for my 4 boys! I ran out of eggs and substituted a banana and they came out perfect! I also only had vanilla Greek yogurt, so I decreased the maple syrup by half and they were the perfect amount of sweet. You can’t miss with this one!
Trinity
My family loves these! I make a batch once a week but they don't last long. A delicious, filling, quick snack between meals or before sports!