These chocolate protein muffins are a quick and healthy breakfast that are gluten free, dairy free, and vegan friendly. You’ll love these bakery style muffins, plus they are packed with whole ingredients and extra protein.

A chocolate protein muffin with the muffin liner pulled down.

It seems like most have the hardest struggle consuming protein around breakfast time.

The mornings are busy, rushed, and breakfast can be easily overlooked.

Whereas it’s easy to have a chicken salad for lunch, and a salmon sheet pan dinner in the evenings.

Fresh baked chocolate protein muffins on a plate.

Muffins are one of the easiest morning recipes, plus you can make them ahead of time and freeze.

My chocolate banana muffins are actually a fan favorite and have been around for quite some time now, so I decided to kick up the protein and make a new version.

A chocolate protein muffin with a bite taken out.

This will help you stay fuller for longer, without having to put a ton of thought into a high protein breakfast.

I have mastered easy high protein breakfast ideas!

Some of my favorites are high protein french toast, cookies and cream protein bars, and pumpkin protein pancakes.

Several protein chocolate muffins sitting a plate after baking.

Ingredients Needed

Rolled Oats – do not use steel cut or instant oats.
Almond Milk – we chose unsweetened.
Bananas – make sure they are ripe, so you get all of the natural sweetness.
Cocoa Powder – we are using less cocoa powder because of the chocolate protein powder.
Chocolate Protein Powder – chose a vegan and dairy free brand such as Orgain’s Chocolate Fudge. It literally tastes like dessert.
Chia Seeds – adds more nutrition and helps with the right consistency of the batter.
Liquid Stevia – or your favorite sweetener.
Baking Powder – makes the protein muffins fluffy.
Pinch of salt – rounds out all of the flavors.
Chocolate Chips – because every muffin recipe needs chocolate chips!
Sea Salt – will use for a topping.

Top view of chocolate protein muffins cooling on a wire rack.

How to Make Chocolate Protein Muffins

Place your paper muffin liners in the muffin tin and preheat the oven to 375 degrees.

Spray the lines with nonstick cooking spray.

Add the oats to a high speed blender or food processor and pulse into flour.

Pour in all of the remaining ingredients except for the sea salt and chocolate chips.

Protein chocolate muffins in a muffin tin next to a glass jar of chocolate chips.

Blend on high speed until smooth.

Use a rubber spatula to fold in ⅓ of the chocolate chips.

Cover and chill for 30 minutes in the refrigerator.

Pour the muffin batter into the greased liners so they are ⅔ of the way full.

Stack of chocolate protein muffins on a wire cooling rack next to chocolate chips in a jar.

Top with the rest of the chocolate chips and sea salt.

Bake for 20-25 minutes then serve.

We love serving with a drizzle of melted peanut butter! It pairs nicely with the fudgy chocolate.

Tips for Making Chocolate Protein Muffins

Do not skip chilling the batter. This process helps to thicken the mixture so they come out the right consistency.
Avoid overfilling the muffin liners.

Two homemade chocolate protein muffin stacked on each other.

How to Store

Keep leftover chocolate protein muffins in the refrigerator or on the counter in an airtight container for up to 5 days.

To freeze, place the muffins in a freezer bag, and freeze for up to 1 month.

Thaw in the fridge overnight or at room temperature.

More Easy Protein Muffin Recipes: