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Double Chocolate Protein Muffins

Moist, bakery-style double chocolate muffins packed with 10g of protein each — perfect for breakfast, snack time, or post-workout fuel.
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Prep Time:12 minutes
Cook Time:18 minutes
Total Time:30 minutes
Servings: 12 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 days
Fridge: 5–6 days
Freezer: up to 2 months
*They reheat beautifully for 15–20 seconds.