Close this search box.

Double Chocolate Protein Muffins

Get ready to bake something special that's both nourishing and delicious! My Double Chocolate Protein Muffins are here to brighten your brunch or snack time. Made with health in mind, they feature no refined sugar, are dairy free, gluten free, rich in protein, and boast the antioxidant benefits of organic cacao powder. These muffins are a delightful treat perfect for keeping your blood sugar in check. 

This post may contain affiliate links

For the Chocolate Lovers!

If you’re anything like me, finding that perfect balance between indulgence and health can sometimes feel like a tightrope walk. Recently I had some new health news that quickly revolutionized the way I look at snacking, desserts and all things decadent. I am not the type to restrict myself unless my health is on the line and that’s why I’ve decided to make an important shift in my baking, cooking and overall way of eating. My blood sugar has become very important to me and I am taking it into consideration with everything I make going forward.  That’s why I’m super excited to share my latest snack! These Double Chocolate Protein Muffins are a chocolate lover’s dream. Designed to satisfy those cravings without the guilt; they are a blend of nourishing, health conscious ingredients. 

I’ve packed these beauties with high-quality protein sources to keep you feeling full and energized, without skimping on the decadent chocolate experience. The combination of natural sweeteners, nutrient-rich flours, and protein-packed additions transforms a typical indulgent snack into a powerhouse of nutrition. Perfect for those who are health-conscious but not ready to give up their chocolate fix, these muffins offer the best of both worlds!

Ingredients in Double Chocolate Protein Muffins

  • Bananas: The foundation of moisture and natural sweetness in these muffins, ripe bananas not only enhance the flavor but also increase the nutritional value by adding potassium and dietary fiber.
  • Eggs: Essential for structure and richness, eggs contribute high-quality protein and a range of vitamins and minerals that support vision and brain health. For a vegan alternative, flax eggs can be used to maintain the binding property while adding omega-3 fatty acids.
  • Maple Syrup: A wonderful natural sweetener, maple syrup adds a rich, earthy sweetness without causing a rapid spike in blood sugar.
  • Olive Oil: Chosen for its heart-healthy fats, extra virgin olive oil ensures the muffins are wonderfully moist.
  • Vanilla Extract: More than just a flavor enhancer, vanilla extract rounds out the deep chocolate tones with its warm, aromatic qualities, making every bite more complex and satisfying.
  • Gluten-Free Flour Blend & Almond Flour: This combination ensures that the muffins are gluten-free, making them suitable for those with celiac disease or gluten sensitivity. Almond flour adds a subtle nuttiness and boosts protein and fibre content, which are beneficial for blood sugar control. I talk all about gluten-free baking and flour options in my ebook – Living Gluten Free, click here to download it! If gluten is not a concern for you, feel free to use whole wheat flour or any other that you have on hand.
  • Chocolate Protein Powder: Amps up the protein content significantly, transforming these muffins into a satiating snack or breakfast option. I used Botanica Protein Powder and it is my go-to chocolate protein powder; which you might recognize from my Double Decker Chocolate Birthday Cake.
  • Cacao Powder: Packed with antioxidants, cacao powder not only deepens the chocolate flavor but also offers health benefits like improved heart and brain health. Cocoa powder will also work but will not reap the same benefits!
  • Baking Soda & Baking Powder: These leavening agents are crucial for achieving the perfect rise and fluffy texture in the muffins, making them light and airy.
  • Salt: Just a pinch can dramatically enhance the myriad flavors in the muffins, contrasting subtly with the sweetness and deepening the overall taste profile.
  • Dark Chocolate Chips: Incorporate delicious pockets of gooey chocolate into the muffins, increasing their decadence. Opt for high-quality dark chocolate with a high cocoa content for added antioxidants.
  • Flaky Sea Salt (optional): A light sprinkle on top of each muffin before baking not only enhances the flavor but also adds a crunchy texture contrast, elevating the gourmet feel of the muffins.

How To Make Chocolate Protein Muffins

Preparation: Begin by preheating your oven to 350°F and lining a muffin tin with parchment liners to ensure nothing sticks. In a large mixing bowl, thoroughly mash the bananas until smooth. Add the egg, maple syrup, olive oil, and vanilla extract to the bananas and whisk together until the mixture is homogeneous. In a separate bowl, whisk together all the dry ingredients—gluten-free flour blend, almond flour, chocolate protein powder, cacao powder, baking soda, baking powder, and salt.

Mixing: Carefully fold the dry ingredients into the wet mixture using a spatula, stirring just enough to combine everything without overmixing, which can affect the texture of the muffins. Lastly, fold in dark chocolate chips and ensure they are evenly distributed throughout the batter. Use an ice cream scoop to transfer the batter into the prepared muffin tin. This helps keep the muffins uniform in size and shape. Gently tap the tin on your counter to release any air bubbles and to help the batter settle evenly.

Baking and Finishing: Slide the muffin tin into the oven and bake for 20 minutes, or until a toothpick comes out clean. Once done, remove the muffins from the oven and immediately sprinkle a touch of flaky sea salt over the tops. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, or enjoy them warm for a cozy, chocolatey treat.

Which Protein Powder for Baking

Choosing the right protein powder can make all the difference in baking. For these muffins, I recommend using a chocolate flavored protein powder that complements baking. I’ve had great success with Botanica’s chocolate protein powder. It integrates seamlessly, offering a rich chocolatey flavor that enhances the muffins without overwhelming the other ingredients. Its fine texture ensures it blends smoothly into the batter, providing an excellent nutritional boost while maintaining the desired taste and consistency of the muffins. Other protein options such as whey protein powder, pea protein or any others are fine to use as well but ensure it blends well and doesn’t overpower the other flavors.

How to Store These Chocolate Muffins

To keep these muffins fresh, store them in an airtight container at room temperature for up to three days, or freeze them for long-term storage. They reheat beautifully in the microwave for a few seconds, making them perfect for quick breakfasts or snacks on the go. However, if you have a household of more than one I can assure you these babies will be gone quickly!

How to Serve These Chocolate Protein Muffins

If eating them just as they are isn’t delicious enough, I highly recommend adding a little sunflower seed butter, peanut butter, any nut butter, greek yogurt, or a glass of almond milk will really make this snack a moment to cherish.

Love Protein Recipes? Try These!

If you’re a fan of protein-packed treats, don’t stop here! Explore more of my recipes designed to fit a healthy lifestyle without sacrificing flavor. 

Botanica Pumpkin Protein Granola

Protein French Toast

Peanut Butter Hemp Crispy Treats


Food Photographer and Recipe Developer based in Toronto, Canada. 

A Few Favourites

Join my mailing list!

Gluten-Free Double Chocolate Protein Muffins

Teri-Ann Carty
Get ready to bake something special that's both nourishing and delicious! My Double Chocolate Protein Muffins are here to brighten your brunch or snack time. Made with health in mind, they feature no refined sugar, are dairy free, gluten free, rich in protein, and boast the antioxidant benefits of organic cacao powder. These muffins are a delightful treat perfect for keeping your blood sugar in check. 
Prep Time 15 minutes
Course Breakfast, Dessert, Snack
Cuisine Canadian
Servings 12 muffins


  • regular sized muffin tin, oven, electric or stand mixer


  • 3 bananas mashed riper the better
  • 1 egg room temperature
  • ¼ cup maple syrup
  • ¼ cup olive oil
  • 1 tsp vanilla extract
  • 1 cup gluten free flour blend
  • ½ cup almond flour
  • ¼ cup botanica chocolate protein powder
  • ¼ cup cacao powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup dark chocolate chips plus more for topping
  • flaky sea salt optional


  • Preheat oven to 350. Line a muffin tin with parchment liners.
  • In a medium sized bowl mash bananas well. Add egg and whisk to combine.
  • Whisk in olive oil, maple syrup and vanilla until homogenous.
  • Whisk together dry ingredients except for chocolate chips.
  • Fold in dry ingredients.
  • Stir in chocolate chips.
  • Use an ice-cream scoop to divide batter evenly.
  • Sprinkle chocolate chips on top of batter. Tap the muffin pan several times on the counter to even out the batter.
  • Bake for 20 minutes or until a toothpick comes out clean.
  • Remove from the oven and sprinkle with flaky salt.
  • Can be eaten while still warm!
Keyword chocolate muffins, chocolate protein, dairy free, gluten free, high protein

Leave a Reply

Your email address will not be published. Required fields are marked *


Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.