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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 packed with protein! Perfect to help tame your chocolate cravings in a way you can feel good about!
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 rich, chocolatey goodness.
Want more baked chocolate deliciousness? Try my double chocolate chip banana bread. Or for more fun ways to put pancake mix to use try my blueberry sausage pancake bake or these mini chocolate chip pancake bites!
Why You’ll Love These Double Chocolate Chip Protein Muffins
- A serious chocolate on chocolate explosion!
- Just 6 ingredients
- One bowl recipe for easy clean up.
- 100 calories and 7g of protein per muffin!
- Makes for a great grab-and-go or make ahead meal prep option.
- Chocolate pancake mix – I love Kodiak’s dark chocolate mix! It’s so rich and chocolately, plus packed with protein and fiber. But you could sub for buttermilk flavor, Bisquick or really any pancake mix you have on hand.
- Protein powder – just a little bit as using too much change the muffin texture. I used PEScience vanilla. A chocolate would also be yummy. You can also just omit completely and be fine (or replace with a little extra pancake mix or cocoa powder)
- Dark cocoa powder – dark cocoa powder gives these muffins a more rich chocolate flavor but regular cocoa powder also works in a pinch.
- Canned pumpkin – pumpkin puree (not pumpkin pie filling), you could sub for mashed banana.
- Mini chocolate chips – mini chocolate chips are great because they spread the chocolatey goodness further but regular chocolate chips work too. I think semi-sweet and dark chocolate chips work best for this recipe!
- Milk – I used unsweetened almond milk but any dairy or non-dairy milk works.
To make gluten-free: substitute with any gluten-free pancake mix (chocolate flavored or regular buttermilk)
How To Make
- Preheat oven to 350 degrees F. Grease a muffin pan with nonstick cooking oil.
- Add all ingredients (except the chocolate chips) to a bowl, mix to combine. Then fold in the chocolate chips.
- Transfer batter to muffin pan. Top with extra chocolate chips (if desired).
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool for 5-10 minutes before serving.
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.
Can I make these protein muffins for meal prep?
For sure! We love these double chocolate protein muffins for meal prep. They store and reheat beautifully and are honestly even good cold. But I especially love freezing them!
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 pancake mix.
How do I get fluffy, moist muffins?
Don’t over-mix the muffin batter, mix until just combined, and for even fluffier muffins, let the batter sit for 10 minutes before baking. The most important thing is to not to over-bake! Remember the muffins will still bake in the hot pan once removed from the oven so taking them out a few minutes before they are done is always a good rule of thumb to prevent dry muffins (especially when baking with protein powder).
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Double Chocolate Protein Muffins (6 Ingredients)
Ingredients
- 2 cups dark chocolate pancake mix (212g) I used Kodiak
- 1/4 cup vanilla protein powder (30g) (or chocolate protein powder)
- 1 Tbsp dark cocoa powder (5g)
- 1 cup canned pumpkin (244g)
- 2 Tbsp mini chocolate chips (30g)
- 1 cup milk (240g) (I used almond)
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Instructions
- Preheat oven to 350 degrees F. Grease a muffin pan with nonstick oil.
- Add all ingredients to a bowl and mix to combine.
- Fold in the chocolate chips.
- Transfer batter to muffin pan. Top with extra chocolate chips if desired.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool for 5-10 minutes before serving.
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.
