I recently discovered I wasn’t getting enough protein, so I started adding small protein shakes to my routine. Those can get repetitive, though, so I experimented with baking. Enter these Chocolate Protein Blender Muffins — a simple, tasty way to boost protein without sacrificing flavor.
The best part is how easy they are: you blend the batter. Just add the ingredients to a blender, pulse until smooth, pour into a muffin tin, and bake. If you don’t have a blender, you can still make these by mashing the banana and mixing everything in a bowl. Either way, the result is moist, chocolatey muffins with extra protein.
Tips and substitutions
- Sweetener: This recipe uses honey, but maple syrup or a sweetener like stevia can be substituted to suit your preferences.
- Protein powder: Use vanilla or chocolate protein powder. If you don’t have protein powder, replace the 1/4 cup listed with extra almond flour.
- No blender: Mash the banana well with a fork before combining the ingredients by hand if you don’t have a blender or prefer not to use one.
- Chocolate chips: The nutrition info includes semi-sweet chocolate chips sprinkled on top. Add more for a kid-friendly treat or omit them to reduce calories.
Chocolate Protein Blender Muffins
10 minutes
10 minutes
These chocolate muffins are gluten-free, packed with protein, and made without added refined sugar when you use natural sweeteners.
Ingredients
- 1 medium ripe banana, peeled and broken into smaller pieces
- 1/2 cup honey
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1/4 cup almond milk
- 1 1/2 cups almond flour
- 1/3 cup cocoa powder
- 4 scoops chocolate protein powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup semi-sweet chocolate chips (optional)
- cooking spray
Instructions
- Preheat oven to 350°F (175°C). Spray a muffin tin with non-stick spray and set aside.
- Add all ingredients to a blender and blend until just combined. Avoid over-mixing. Divide the batter among 10 muffin cavities and sprinkle chocolate chips on top if desired.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before removing from the pan.
Nutrition Information:
Yield:
10
Serving Size:
1 muffin
Amount Per Serving:
Calories: 242
Total Fat: 13g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 2mg
Sodium: 177mg
Carbohydrates: 23g
Fiber: 3g
Sugar: 16g
Protein: 14g
