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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
- 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.
- Kodiak Dark Chocolate Power Cakes – this dark chocolate power cake mix gives these muffin another depth of chocolate flavor while also giving them a boost of protein. But any pancake mix works for this recipe, including Kodiak or pancake mixes like Bisquick.
- Protein powder – We’ll use just a little bit! Using too much change the muffin texture. I used PEScience Vanilla. You can also just replace with more flour.
- 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 – I always use Libby 100% pure pumpkin.
- 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 milk 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! 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. And definitely 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. 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!
More Healthy Muffin Recipes You’ll Love
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Double Chocolate Protein Muffins (100 Calories, 6 Ingredients)
Ingredients
- 2 cups Kodiak Dark Chocolate Power Cakes mix (212g)
- 1/4 cup vanilla protein powder (30g) or chocolate
- 1 Tbsp dark cocoa powder (5g)
- 1 cup canned pumpkin (244g)
- 2 Tbsp mini chocolate chips (30g) divided
- 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.