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.
Table of Contents
- Why you’ll love this chocolate chip protein muffins recipe
- Where does the protein come from?
- Ingredient notes
- How to make this chocolate chip protein muffins recipe
- Products I used
- Storage instructions
- Tips for the best chocolate chip protein muffins
- More healthy baked goods
- Frequently asked questions
- Chocolate Chip Protein Muffins Recipe
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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
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
If you don’t have a blender, use 1 1/2 cups of pre-made oat flour instead of old fashioned oats. If your batter looks really thin, add another 2 Tbsp of oat flour. Mix the ingredients in a bowl.
Yes, you can use quick oats instead of old fashioned oats but they’ll dry out your muffins if you use too much. I recommend slightly under-filling your measuring cups if you’re using quick oats.
If possible, I recommend using silicone muffin liners or a silicone muffin pan to avoid sticking. If you have to use paper liners, wait until your muffins are fully cooled to room temperature before removing the liners.
I recommend making this recipe with vanilla protein powder if possible for the best flavor. If you choose to use unflavored, you may need to add a little extra maple syrup.
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Chocolate Chip Protein Muffins Recipe
Equipment
- 1 Blender
Ingredients
- 1 3/4 cups old fashioned oats, use gluten-free if needed
- 1/2 cup vanilla whey protein powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 cup plain Greek yogurt, I use 2% fat
- 1/3 cup maple syrup
- 1/3 cup neutral oil, canola, vegetable, or avocado work
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup chocolate chips (I prefer mini), plus more for topping
- flakey sea salt, optional
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE these! I make them over and over again for my kids. I want to know if anyone has tried to freeze some and then just reheat one at a time as you go? I want to make a batch for post pardum!!!
Yay, I am so glad!! Yes, you can definitely freeze these. I find defrosting them overnight on the counter (covered) works best. Enjoy!!
These are seriously amazing. I told me my dietician I had no idea cottage cheese and oats could be so versatile. I struggle to eat breakfast, so I have one of these with an egg bite and it’s perfect for me.
So good! I didn’t know what to expect, but they are delicious. I did leave out the cinnamon because I don’t care for the combo of that with chocolate.
I have been tinkering with protein muffins for a while now, and this is the recipe to beat. Finally, a no-banana, no-fuss recipe. I blended my oats in my small Ninja and mixed everything by hand. I added about 1/2 cup of peanut butter and a little less than 1/4 cup of coconut oil. To throw in some extra fiber, I added about 1/3 cup of flax seeds. I freestyled a bit. These are moist and flavorful and officially in the breakfast rotation.
I’m not a maple syrup fan (and it’s really expensive here), what can I substitute with?
You could try honey! 🙂
Thanks so much for this recipe! I swapped out a couple of things, but overall this is a solid protein muffin. Used cottage cheese in place of greek yogurt, also used blueberries in place of the chocolate chips. Thanks again!
Would using a vegan protein powder mean any of the measurements or ingredients need to be altered?
Nothing should need to change! 🙂
How do you find your nutrient info? I entered your recipe into My Fitness Pal and the results are drastically different per serving. I used one muffin as a serving. Did you? Just curious. Thanks!
Hi Joanna! I use a software that integrates with the recipe card. I always suggest calculating things on your own if you’re trying to be extra careful of macros and calories, since things can vary by brand. But it shouldn’t be too drastically different. Let me know if there’s anything else I can help with!
I’m not sure what happened, but when I made these, the muffins stuck to the paper liners. I did use sugar free maple syrup and avocado oil, so I don’t know if that contributed to the sticking but I’m pretty bummed that these didn’t work out.
Easy and tasty muffins with the nutrition turned up
My 3 and 5 year old loved them (also husband) great if you’re looking for a nutritious muffin and you’re burned out on banana as an ingredient (parents know what I’m talking about)