Double Chocolate Protein Muffins (10g Protein Each!)
Let’s be honest — most “protein muffins” taste like disappointment.
Dry. Dense. Slightly chalky. Giving “I’m trying to be healthy” energy.
These double chocolate protein muffins are rich, moist, deeply chocolatey, and genuinely taste like a bakery-style dessert… except each one has about 10 grams of protein. They’re the kind of muffin you eat warm with melty chocolate chips and think, there’s no way this is high-protein.
But it is.
And it might just replace your afternoon sweet treat and your post-workout snack.
Why You’ll Love These
- About 10g protein per muffin
- Deep chocolate flavor
- Perfect for meal prep
- Freezer-friendly
- Kid-approved and adult-obsessed
Flavor Variations
Espresso Chocolate
Add 1 tsp espresso powder to intensify the chocolate.
Chocolate Peanut Butter
Swirl 1 tsp peanut butter into each muffin before baking.
Dark Chocolate Sea Salt
Use 70% dark chocolate chunks and finish with flaky sea salt.
Chocolate Pistachio
Fold in chopped pistachios or your favorite nut for texture
Favorite Tools & Ingredients
- High-quality chocolate protein powder (smooth texture = no chalkiness)
- Organic Dutch process cocoa powder
- Bakery tulip muffin liners (game changer for looks and easy cleanup)
Muffins, But Make Them Protein
These are the muffins you make on Sunday and feel wildly put together all week.
They hit the chocolate craving, keep you full, and feel indulgent without the sugar crash.
And honestly? Warm with a cup of coffee… they’re elite.
Gina
Double Chocolate Protein Muffins
Ingredients
- 1 cup all-purpose flour
- ½ cup chocolate protein powder whey or whey blend works best
- ¼ cup cocoa powder
- ½ cup brown sugar
- ¼ cup maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 2 eggs
- ½ cup plain Greek yogurt full-fat preferred
- ⅓ cup melted coconut oil or avocado oil
- ½ cup milk of choice
- 1 tsp vanilla extract
- ½ cup dark chocolate chips or chunks plus extra for topping
Instructions
- Preheat oven to 350°F.
- Line a muffin tin with liners.
- Mix the dry ingredients in a bowl, whisk together: Flour, Chocolate protein powder, Cocoa powder, Brown sugar, Baking powder, Baking soda, and Salt.
- In another bowl, whisk the wet ingredients: Eggs, Greek yogurt, Melted coconut oil, Maple syrup, Milk and Vanilla.
- Pour wet into dry.
- Gently fold until just combined.
- Do not overmix.
- Fold in chocolate chips (batter should be thick but scoopable).
- Fill muffin cups about ¾ full.
- Sprinkle extra chocolate on top.
- Bake 18–22 minutes, until a toothpick comes out with moist crumbs (not wet batter).Do not over bake!
- Let cool 10 minutes before removing.
Notes
Storage
Room temp: 2 daysFridge: 5–6 days
Freezer: up to 2 months *They reheat beautifully for 15–20 seconds.
This post may contain affiliate links. I only share products I genuinely use and love in my kitchen.
