I got inspired by the idea of making high protein chocolate muffins when I was reading an article on Clean Eating. This isn’t quintessential clean eating, but these are really good! And we all need to be pampered a little now and then!
I came up with this recipe when I had a ripe banana and some wanted an easy, portable snack to bring to work. I am very proud at how good these muffins came out! I have made them many times and they come out awesome every time!
These muffins are easy, one bowl, and don’t have eggs. These are vegan the way I made them by using plant protein powder. They keep really well, 3-4 days and stay moist. I’m not sure why they stay so moist, but they do, unlike most other muffins I have made from scratch. Yum.
You can mix and match what you ‘d like to add, or leave out. If you don’t like coconut, or don’t have any, leave it out, use chocolate chips, white chocolate chips, peanut butter chips, nuts whatever you have. Make it your own! You can also easily double this recipe to share.
For the spice profile, pure vanilla extract is used and you could also add 1/4 tsp cinnamon if you like that flavor.
High Protein Chocolate Muffins
This makes 12 mini muffins, or 6 regular size muffins.
Heat oven to 375 degrees. Grease 12 mini muffin cups, or line with paper liners.
1 ripe banana
2 tbsp oil, canola, avocado, or melted coconut
1/2 c almond milk or other milk
1 tsp vinegar
1 tbsp maple syrup or agave syrup
2/3c whole wheat flour, spelt or all purpose
1 scoop protein powder, I used Garden of Life Chocolate Shake, any chocolate protein powder will work
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon (optional)
2 tbsp shredded coconut, I used unsweetened, but you can use sweetened if that’s what you have
1/4 c chocolate chips, mini chips work well
1 tbsp peanut butter powder if you want more protein, totally optional
How to do it!
Mash the banana with a fork until no large lumps left. Add the rest of the wet ingredients and mix well.
Add the dry ingredients, and mix until all is moistened. Don’t over mix.
Divide mixture evenly among the muffin cups, they’ll be pretty full.
Bake at 375 for 15-20 minutes for mini muffins, bake 20-25 minutes for regular muffins, or until a toothpick inserted comes out clean.
Cool for 5 minutes and remove to cooling rack.
Spread them around! Store in the fridge if you have any leftover.
Use 1 scoop of vanilla, or other neutral flavor protein powder. I used Garden of Life Vanilla Flavor.
Add 1/2 cup diced mango or pineapple
1/4 c. chopped macadamia nuts
2 tbsp coconut
Same as Tropical, but omit tropical fruits and add 1/2 cup wild blueberries, fresh or frozen. They work better in mini muffins.
Add 1/2 tsp lemon zest for “Lemony Blueberry” muffins
Add a little extra sweetness! Make a streusel with 1/4 c brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg and 2 tbsp chopped nuts, (walnuts or almonds are good). Mix well and top your tropical or blueberry muffins before baking.