These Double Chocolate Protein Muffins are made from protein pancake mix alongside cocoa powder and chocolate chunks. They are the ultimate chocolate treat when looking for something nutritious and protein-filled - 9g of protein per muffin. These chocolate muffins are perfect as a portable breakfast or post-workout treat.
When you cannot choose between a chocolate protein muffin and a chocolate chip protein muffin, you morph the two into one ultimate muffin. Double chocolate protein muffins are moist and chocolaty. These muffins are a great portable breakfast or afternoon snack.
This protein muffin recipe uses protein pancake mix (Kodiak Cakes) and protein powder. Thanks to these added ingredients, each muffin has 9g of protein. What makes these muffins double chocolate? The muffin batter has unsweetened cocoa powder and semi-sweet chocolate chunks. Chocolate Kodiak muffins are easy to make and perfect for any day of the week.
Chocolate Protein Muffins
On-the-go breakfast doesn't need to be boring. Chocolate protein muffins have the protein and carbohydrates you need to start your day. The easy recipe is perfect for meal prep. Need more reasons to make this protein muffin recipe? Here is why you will love these double chocolate muffins.
- Portable, protein-filled breakfast or snack - 9g of protein per serving
- Moist and chocolaty muffins
- Rich chocolate flavor thanks to unsweetened cocoa powder and dark chocolate
- Cakey textured protein muffins (not dry)
Are Protein Muffins Healthy?
This recipe uses protein pancake mix (made from whole grains), Greek yogurt, cocoa, and protein powder. While still a treat with some sugar and carbohydrates, these chocolate protein muffins provide beneficial protein and nutrients to help you start your day and keep you full. Let's break down the ingredients further.
The protein pancake mix you use depends upon the ingredients and their ratios. Typically these protein pancake mixes will be made from whole wheat, almond, or oat flour. And they will have the addition of a protein blend which could include protein isolates, whey protein, or another form of protein powder. Unsweetened cocoa powder has anti-inflammatory polyphenols. Finally, the Greek yogurt and egg add additional protein content.
- Protein Pancake Mix: The brand I use in this recipe is Kodiak Cakes: Power Cakes, Flapjack and Waffle Mix (buttermilk flavor).
- Unsweetened Cocoa Powder: The first element of chocolate comes from unsweetened cocoa powder.
- Instant Espresso: The instant espresso amps up the chocolate flavor of the cocoa powder.
- Light Brown Sugar (packed)
- Baking Powder
- Protein Powder: Use whatever brand you have on hand - chocolate flavored, if you have it.
- Egg (room temperature)
- Milk (oat, almond, whole, 2%)
- Plain Greek Yogurt
- Avocado Oil
- Pure Vanilla Extract
- Semi-Sweet Chocolate Chunks (or chips)
See the recipe card for ingredient quantities.
Preheat the oven to 375 degrees F. Grease or line the cups of a 12-cup muffin tin and set aside.
Dry Ingredients: In a large bowl or the bowl of a standing mixer with the paddle attachment, mix the protein pancake mix, cocoa powder, protein powder, instant espresso, light brown sugar, baking powder, and salt until thoroughly combined.
Wet Ingredients: In a small bowl, whisk the milk, yogurt, avocado oil, egg, and vanilla extract together.
Muffin Batter: Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Fold in the chocolate chunks. Fill each muffin cup about ¾ the way full.
PRO TIP: Reserve some chocolate chunks to sprinkle over the muffins before baking.
Bake for 20 to 25 minutes until a toothpick inserted into the center comes clean. Allow the muffins to cool before eating.
Substitutions and Additions
- Avocado Oil - Coconut Oil, Canola Oil, Unsalted Butter (melted)
- Greek Yogurt - Sour Cream
- Semi-Sweet Chocolate Chunks (or Chips) - Peanut Butter Chips, White Chocolate Chips, Chopped Chocolate
- Mix-Ins - Chopped Nuts, Dried Fruit
- Gluten-Free - Use gluten-free protein pancake mix. Use Kodiak Gluten-Free Protein Pancake Mix or King Arthur Gluten-Free Pancake Mix.
- Dairy-Free - Use non-dairy milk and yogurt.
- Less Sugar - Swap the light brown sugar for monk fruit sweetener or stevia.
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Rubber Spatula
- USA Pan Bakeware Muffin Pan
- Parchment Muffin Liners
Store cooled muffins in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
Can you freeze chocolate muffins? Yes - transfer cooled muffins to an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw completely before eating.
Other Protein Muffins
- Apple Cinnamon Protein Muffins
- Chocolate Chip Pumpkin Protein Muffins
- Banana Walnut Protein Muffins
- Blueberry Oat Protein Muffins
How to Keep Protein Muffins Moist
The additional protein in protein muffins threatens dry texture. How do you keep protein muffins moist? First, you must start with enough fat (oil, butter, milk, yogurt, sour cream, etc.) in the batter. Second, you must accurately measure the ingredients. Third, do not over-mix the batter. Muffin batter should be mixed by hand, just until it comes together.
Frequently Asked Questions
Dry muffins can be the result of incorrect measuring as well as over-mixing the muffin batter. Over-mixed muffin batter results in tough, dense muffins. It is additionally possible that you overbaked the muffins.
Double Chocolate Protein Muffins
- 2 cups protein pancake mix I used Kodiak Cakes.
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon protein powder
- 1 teaspoon instant espresso or instant coffee
- ½ cup light brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg room temperature
- ⅓ cup avocado oil
- 1 teaspoon pure vanilla extract
- ½ cup Greek yogurt
- ⅔ cup milk
- ¾ cup semi-sweet chocolate chunks or semi-sweet chocolate chips
- Preheat your oven to 375° F. Grease or line the muffin tin cups and set the pan aside.
- In a large bowl, mix the protein pancake mix, cocoa powder, protein powder, instant espresso, light brown sugar, baking powder, and salt until thoroughly combined.
- Whisk the milk, Greek yogurt, avocado oil, egg, and vanilla extract together. Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Fold in the chocolate chunks
- Fill each muffin cup about ¾ the way full.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool before eating.
- STORE: Store in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
- FREEZE: Transfer cooled muffins to an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw completely before eating.