Categories: Eats, Life Style

Chocolate Protein Muffins

Hey, What’s Cookin’?

Here’s a recipe for flour-free muffins that will not only satisfy your sweet tooth, they’ll provide you with a nice dose of protein.


Chocolate Protein Muffins

Adapted from: various internet recipes
Serving Size: 1 muffin


  • 3 medium very ripe bananas
  • 1 cup unsweetened plain or vanilla cashew milk (or almond or coconut milk)
  • 1/4 cup creamy peanut butter
  • 1/4 cup maple syrup (or use the sweetening equivalent of stevia or another sugar substitute)
  • 1/2 tsp vanilla extract
  • 1/4 cup + 2 tbs egg whites (or 2 whole eggs)**
  • 1 scoop chocolate protein powder (whey or plant-based)
  • 3 cups old-fashioned gluten-free oats
  • 2 tbs unsweetened cocoa powder
  • 1 tbs baking powder
  • 1/8 tsp salt


  1. Preheat oven to 350° F. Lightly oil a 12-cup muffin tin with safflower or coconut oil, or insert paper liners.
  2. In a large bowl, add bananas and mash well with a fork. Add cashew milk, peanut butter, maple syrup and vanilla; stir until well mixed. Stir in egg whites.
  3. Add protein powder, oats, cocoa powder, baking powder and salt. Stir to combine.
  4. Spoon mixture evenly into muffin tin, filling tins to the top (you may have extra batter for more muffins). Bake for 25 minutes on a rack in the center of the oven.
  5. Remove from oven and cool in pan on a wire rack until muffins have cooled enough to touch. Remove muffins from pan and place on rack until completely cooled. Store in an airtight container in the refrigerator.


Note: **To make these muffins vegan, use plant-based protein powder and replace the egg whites with chia eggs. To make chia eggs, add 2 tbs chia seeds and 6 tbs water to a small bowl; stir until well blended. Allow chia egg mixture to sit for 5 minutes before adding to other ingredients.




Photograph via pinterest

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