These soft, moist and fluffy Double Chocolate Protein Muffins allow you to indulge in a rich and decadent treat with no guilt involved! Enjoy one of these tempting muffins with a cold glass of almond milk after your daily workout – you deserve it.
These Chocolatey Protein Muffins Are Gluten-Free!
If you told me that these muffins were made with wholesome ingredients and designed to give me long-lasting energy, I honestly wouldn’t believe you. They taste like something I’d definitely want to avoid during a diet, but in reality, they’re healthy enough to eat for breakfast. In other words, these muffins are living proof that anything is possible.
Each bite is chock-full of chocolate goodness. And unlike other baked goods made with protein powder, they never come out dry or tough. You may expect such a flawless muffin to be finicky, but this recipe is super easy to finesse. All you have to do is mix up the batter and wait for the oven to work its magic.
What You’ll Need
Here’s a list of everything you’ll need to whip up these foolproof protein muffins. Check out the recipe card below this post for the full amounts.
- Almond Flour
- Tapioca Flour
- Coconut Flour
- Cocoa Powder: Natural and unsweetened.
- Chocolate Protein Powder: Use your favorite brand.
- Coconut Sugar
- Chia Seeds: These ultra-healthy seeds add fiber, antioxidants and extra protein.
- Baking Powder & Baking Soda: The right combination helps your muffins get perfectly fluffy.
- Egg: Lightly beaten.
- Egg Whites: Lightly beaten (separately from the full egg).
- Almond Milk: Or whatever alternative you have in your fridge.
- Coconut Cream: You can spoon this off the top of a chilled can of coconut milk or buy it straight.
- Coconut Oil: Or vegetable oil.
- Vanilla Extract
- Dark Chocolate Chips: Use dairy-free chocolate if needed.
How to Make Double Chocolate Protein Muffins
Even a first-time baker would knock these chocolate muffins out of the park. They’re that easy!
Prep for Baking: Preheat the oven to 400°F. Liberally coat two standard muffin tins with nonstick spray and set them aside. Alternatively, line a standard muffin tin with paper liners.
Combine Dry Ingredients: Combine the flours, cocoa powder, protein powder, coconut sugar, chia seeds, baking powder and baking soda in a large mixing bowl.
Combine Wet Ingredients: Combine the egg, egg whites, almond milk, coconut cream, coconut oil and vanilla extract in a small mixing bowl.
Add Wet Ingredients to Dry Ingredients: Create a well in the center of the dry ingredients, then pour the wet ingredients into the well and start to mix.
Add Chocolate Chips: Add the chocolate chips right before the mixture is fully combined. Do not over-mix it, just gently blend the chips into the batter.
Bake: Distribute the batter evenly among the muffin cups and bake the muffins for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few loose crumbs.
Let Cool: Allow the muffins to cool for at least 5 minutes before you transfer them to a cooling rack.
Enjoy! Let your muffins cool completely or enjoy one while they’re still warm.
Tips for Success
These simple tips and tricks will help you make top-notch chocolate protein cupcakes.
- Measure the Flour Accurately: Make sure you’re spooning the flour into your measuring cup little by little – never scoop it all up at once. This leads to over-packing and causes you to add too much flour.
- Use Nonstick Muffin Liners: Many paper muffin liners have a horrible sticking problem, so I like to get some with a nonstick coating. If you can’t find any, lightly grease your muffin tin (or regular liners) with nonstick baking spray.
- Don’t Over-Mix the Batter: It’s super important to avoid over-mixing your muffin batter. If you mix it too thoroughly, your muffins could come out dense and even dry.
As long as you fold your mix-ins into the batter gently, you can load up these cupcakes with whatever you’d like. Here are some ideas that’ll make your mouth water:
- Chopped Nuts
- Dried Fruit
- Fresh Orange Zest
- Organic Peanut Butter Chips
- Chopped Banana
- Unsweetened Shredded Coconut
- Fresh Raspberries
- Hemp Seeds
Once your extra muffins have cooled completely, you can store them in an airtight container for up to 4 days. If you’d like to warm them up before you enjoy them, microwave each muffin for about 10 seconds before you dig in.
Do These Freeze Well?
Sure they do! See for yourself by placing the cooled muffins into an airtight container or storage bag and freezing them for up to 2 months. Thaw out frozen muffins on the counter before you enjoy them.
More High-Protein Snack Ideas
Want more protein-packed treats to munch on before or after your workouts? Enjoy!
- Chia Seed Pudding
- Double Chocolate Coconut Protein Brownies
- Chickpeas in Sofrito
- Banana Peanut Butter Protein Muffins
Double Chocolate Protein Muffins
- ¾ cup almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 6 tablespoons cocoa powder
- ½ cup chocolate protein powder (2 scoops)
- ½ cup coconut sugar
- ¼ cup chia seeds
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 egg lightly beaten
- 4 egg whites lightly beaten
- 1 cup almond milk
- 1 ½ cups coconut cream
- 1 tablespoon coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- Preheat the oven to 400°F. Liberally coat two standard muffin tins with non-stick spray and set aside, or line standard muffin tin with paper liners.
- In a large mixing bowl, combine all dry ingredients.
- In a small mixing bowl, combine all wet ingredients.
- Create a well in the center of the dry ingredients.
- Pour the wet ingredients into the well and begin to mix.
- Add the chocolate chips right before the mixture is fully combined. Do not over mix, just blend the chips into the batter.
- Pour batter evenly among the muffin cups and bake for approximately 20 minutes.
- To Store: Cooled muffins can be kept in an airtight container for up to 4 days. Microwave each muffin for about 10 seconds before enjoying if desired.
- To Freeze: Place cooled muffins into an airtight container or storage bag and freeze for up to 2 months. Thaw before enjoying.