I discovered I wasn’t getting enough protein in my diet, so I started experimenting with ways to add more without relying solely on shakes. Baking with protein powder felt like a natural choice, and these Chocolate Protein Blender Muffins were the result. They’re a simple, satisfying way to boost protein at breakfast or as a snack.
The best part is how easy they are: the batter comes together in a blender. Add the ingredients, blend until smooth, pour into a muffin tin and bake. If you don’t have a blender, you can mix the batter in a bowl—just mash the banana well before stirring everything together.
Tips and Substitutions:
- Sweetener: This recipe uses honey, but maple syrup or a calorie-free sweetener like stevia will work if you prefer.
- Protein powder: Either vanilla or chocolate protein powder is fine. If you don’t have protein powder, substitute the 1/4 cup with additional almond flour.
- No blender? No problem. Mash the banana thoroughly with a fork, then combine the other ingredients by hand.
- Chocolate chips: The nutrition information includes semi-sweet chips. I usually sprinkle a few on top before baking. Add more for kids or omit them to reduce sugar and calories.
Chocolate Protein Blender Muffins
10 minutes
10 minutes
Simple chocolate muffins that are gluten-free, higher in protein, and made without added refined sugar. They make a great grab-and-go option for busy mornings or a protein-rich snack.
Ingredients
- 1 medium ripe banana, peeled and broken into smaller pieces
- 1/2 cup honey
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1/4 cup almond milk
- 1 1/2 cups almond flour
- 1/3 cup cocoa powder
- 4 scoops chocolate protein powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup semi-sweet chocolate chips (optional)
- cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a muffin tin with non-stick spray and set aside.
- Add all ingredients to a blender and blend until just combined. Avoid over-mixing. If mixing by hand, mash the banana first, then stir the ingredients together until uniform.
- Divide the batter evenly among 10 muffin cavities and sprinkle a few chocolate chips on top of each, if desired.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before removing from the tin.
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 242
Total Fat: 13g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 2mg
Sodium: 177mg
Carbohydrates: 23g
Fiber: 3g
Sugar: 16g
Protein: 14g
