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About This Recipe
As I munch on my 4th Double Chocolate Chip Protein Muffin of the day, all I can think is that I’m seriously in chocolate heaven. These muffins are rich, moist, and gooey and absolutely explode chocolate flavor. They’re like fudge brownies masquerading as breakfast!
This muffin recipe is lower in calories, carbs, and fats than your typical chocolate muffin—and they are packed with protein. Perfect to help tame your chocolate cravings in a way you can feel good about!
These muffins are great for a quick grab-and-go breakfast or to meal prep for the whole week.
All you need is one bowl, something to mix with, and a muffin pan or individual muffin cups! The batter comes together in a matter of minutes, and after a quick bake and cool, you’ll be digging into delicious, chocolately goodness.
Want more chocolate deliciousness? Try my Double Chocolate Chip Banana Bread! Or, if you are loving muffins, check out my Chocolate Chip Pumpkin Muffins or my infamous Skinny Blueberry Muffins!
Why You’ll Love These Double Chocolate Chip Protein Muffins
- They’re a serious chocolate on chocolate explosion!
- Gooey, moist, and dense like a cake.
- Requires just 6 ingredients!
- One bowl recipe for easy clean up.
- Lower in calories, carbs and fats than your typical chocolate muffin. Just 100 calories!
- Protein packed!
- Makes a great grab and go or make ahead meal prep option.
- Kodiak Dark Chocolate Power Cakes
- Protein powder – I used PEScience Vanilla (code laurenfitfoodie to save!) A vanilla or chocolate flavor would also work here. If you want to use another brand, just make sure it is also a whey + casein blend (not JUST a whey blend) since not all protein powders respond the same.
- Dark cocoa powder
- Canned pumpkin – I always use Libby 100% pure pumpkin.
- Mini chocolate chips – Enjoy Life chocolate chips are my go-to!
- Milk – I used unsweetened almond milk but any milk of choice works!
To make gluten-free: substitute dark chocolate power cakes for a gluten-free pancake mix, like Kodiak Cakes Gluten Free Flapjack and Waffle Mix, or your other favorite gluten free pancake mix!
To make dairy-free/vegan: substitute dark chocolate power cakes for a plant-based pancake mix, like Kodiak Cakes Plant Based Flapjack and Waffle Mix; use a plant-based protein powder, like PEScience SELECT Vegan Protein, dairy-free chocolate chips like Enjoy Life and a dairy-free milk.
How To Make
- Preheat oven to 350°F and spray a silicone muffin pan with cooking spray.
- Add all ingredients (except the chocolate chips) to a bowl and mix well to combine. Then, fold in half of the chocolate chips.
- Distribute batter evenly amongst 12 muffin cups. Top with remaining chocolate chips.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. A shorter baking time results in a more moist texture. A longer baking time results in a more cake-like texture. Let muffins cool on a wire rack.
Store in an airtight container or Ziplock bag. They’ll stay fresh in the fridge for 7 days.
To freeze: tightly wrap muffins individually in plastic wrap, aluminum foil, or parchment paper and seal in an airtight Ziplock bag. You want to let out as much air as possible to prevent freezer burn. Muffins will keep fresh up to 4 months if sealed well.
Want Less Mess?
These muffins are going to be really chocolately, especially with the chocolate chips on top. That being said, they’ll be a little messy! If you want less mess, I would mix all the chocolate chips into the batter instead.
Can I make these protein muffins for meal prep?
Yes, these double chocolate protein muffins are great for meal prep! I would just recommend mixing all of the chocolate chips into the batter (instead of saving some for the top) to avoid mess on-the-go!
Can I leave out the protein powder?
Sure! I promise you can’t taste it but if you wish to leave out the protein powder just replace it with more kodiak cake mix or sub all-purpose or gluten-free flour.
How do I get fluffy, moist muffins?
Be sure to not over-mix or over-bake! Over-mixing will create dry muffins. If you have time, let the batter to sit for 10 minutes before baking to create a fluffier texture. The extra time allows the ingredients to come together more effectively. Also, make sure not to over-bake! A shorter baking time results in a more moist texture. A longer baking time results in a more cake-like texture.
More Healthy Muffin Recipes You’ll Love
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Double Chocolate Chip Protein Muffins
Ingredients
- 2 cups Kodiak Dark Chocolate Power Cakes mix (212g)
- 1 scoop vanilla or chocolate protein powder (31g) I used PEScience Vanilla
- 1 Tbsp dark cocoa powder (5g)
- 1 cup canned pumpkin (244g) I used Libby
- 2 Tbsp mini chocolate chips (30g) divided, I used Enjoy Life
- 1 cup unsweetened almond milk (240g) or other milk of choice
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Instructions
- Preheat oven to 350°F and spray a silicone muffin pan with cooking spray.
- Add all ingredients (except the chocolate chips) to a bowl and mix well to combine.
- Then, fold in half of the chocolate chips.
- Distribute batter evenly amongst 12 muffin cups. Top with remaining chocolate chips.*
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. A shorter baking time results in a more moist texture. A longer baking time results in a more cake-like texture.
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
