These protein-packed chocolate muffins are the perfect snack when you’re craving something indulgent yet healthy. With just 15 minutes of prep and another 15 minutes in the oven, you’ll have soft, chocolatey muffins to fuel your day. They can easily be made vegan by swapping eggs for chia-eggs or flax-eggs. Each muffin is only 180kcal, a fraction of the 486kcal in a Starbucks double chocolate muffin, and packed with 8g of protein.
This recipe makes 12 muffins – perfect for meal prep or a quick snack!
Preheat your oven to 180°C (fan oven).
In a blender or food processor, blitz together all the dry ingredients: oats, vanilla protein powder, cacao powder, bicarbonate soda, and Himalayan salt.
In a separate bowl, mash the bananas until smooth. Add the eggs (or chia/flax eggs for a vegan version), almond milk, and peanut butter. Mix well.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Gently fold in the chocolate giant buttons for an extra burst of chocolate in every bite.
Spoon the mixture into muffin tins, filling each cup about 3/4 full.
Bake in the preheated oven for 15 minutes or until a toothpick comes out clean when inserted.
Allow to cool slightly, then enjoy your delicious protein-packed muffins!
