Chocolate Chip Protein Muffins Recipe

An easy gluten-free snack for meal prep. This chocolate chip protein muffins recipe is made in a blender and filled with nutritious ingredients. You’ll also love my chocolate cottage cheese muffins, high protein blueberry muffins, and blender banana muffins.

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As a Registered Dietitian, one of my secrets for staying consistent with healthy eating is keeping nutritious snacks on-hand.

But they key is to make that nutritious snack easy to prep and actually delicious. That way, you won’t dread making it and you’ll actually get excited to eat it.

If you’re looking for a new tasty and simple snack to meal prep, this chocolate chip protein muffins recipe is for you. You’ll make these high-protein muffins right in your blender for minimal effort and clean-up. And they’re packed with nutrition from oats, Greek yogurt, and protein powder.

Why you’ll love this chocolate chip protein muffins recipe

Gluten-free: Instead of flour, these yummy muffins use whole grain oats.

Made in the blender: The batter is made in one step right in your blender. If you don’t have a blender, see the FAQs below for alternatives.

High protein: Each sweet and satisfying muffin has an impressive 8 grams of protein.

Whole grains: These muffins are made with a base of high-fiber, whole grain oats.

Delish: These are a nutrient-dense snack you’ll actually crave and get excited to eat.

Where does the protein come from?

In this recipe for chocolate chip protein muffins, the protein is coming from whey protein powder, Greek yogurt, and eggs. The oats contain a small amount of protein too.

Ingredient notes

Here’s what you’ll need to make my chocolate chip protein muffins recipe:

• Old fashioned oats: These will get blended into oat flour. You could use quick oats instead (not instant), but be super careful not to over-pack your measuring cups!
• Vanilla whey protein powder: I use the Leanfit Vanilla whey protein powder from Costco for this recipe. Make sure you choose a protein powder you like the taste of, because you’ll definitely notice the flavor in the final muffins!
• Baking powder and baking soda
• Cinnamon
• Salt: I tested this recipe using table table, but Kosher will work too.
• Greek yogurt: I recommend using plain, low-fat Greek yogurt. You can use a higher fat if you prefer, but it will alter the nutrition information.
• Maple syrup: I do not recommend swaps for this recipe.
• Neutral oil: Avocado oil, olive oil, canola oil, or vegetable oil work fine.
• Eggs
• Vanilla extract
• Mini chocolate chips: I prefer mini chocolate chips to regular because they distribute better throughout the batter and are less likely to sink to the bottom. But if you only have regular chocolate chips, those will work too!
• Flakey sea salt: An optional topper if you like a sweet-and-salty baked good (I do!).

How to make this chocolate chip protein muffins recipe

Position oven rack to the middle and pre-heat to 350 F.

Line a 12-muffin pan with silicone or paper liners and set aside. If you’re using a silicone muffin pan, skip this step.

Add all ingredients to your blender except chocolate chips and flakey sea salt. Blend until smooth, scraping down the sides as needed. This should take about 30-seconds.

Turn off your blender. Gently stir chocolate chips into the batter.

Fill your muffin liners with batter, about 3/4 of the way full. Top with additional chocolate chips if desired.

Bake for 16-18 minutes or until your muffin tops look golden brown and a toothpick inserted into the center comes out mostly clean. Sprinkle your muffins with flakey sea salt when they’re warm from the oven if desired. Let the muffins rest for 10-minutes in the pan before transferring to a wire rack.

Products I used

• Vanilla whey protein powder
• Silicone muffin liners
• Silicone muffin pan
• 12-muffin pan

Storage instructions

Let your muffins cool to room temperature and remove their liners. Store in a sealed bag or container.

Your chocolate chip protein muffins will last for up to:

• 2 days on the counter
• 5 days in the fridge
• 3 months in the freezer

Tips for the best chocolate chip protein muffins

• Don’t over-measure. Be careful measuring your ingredients for the best, moist muffins.
• Use silicone liners. If possible, use silicone muffin liners or a silicone muffin pan to avoid sticking.
• Choose a yummy protein powder. Choose a protein powder you like the taste of, because you will definitely taste it!

More healthy baked goods

Banana peanut butter oat bars
Cinnamon crunch banana bread
Apple cinnamon oatmeal muffins
Gluten-free pumpkin bread
Cottage cheese banana bread

Frequently asked questions