Easy Protein Muffins

Make these easy protein muffins for the perfect morning boost! Gluten-free muffins are packed full of your favorite protein powder and chocolate chips for a freezer-friendly meal prep you will love.

 

These delicious double chocolate muffins are amazing for a protein-packed breakfast or snack you can enjoy on the go, warm or cold! They are flourless, grain-free, and gluten-free for an easy sweet treat the whole family can enjoy.

You get a great, natural sweetness from banana and honey for amazing taste. Bonus points: You get to skip the whisk and let the blender do all the work! The texture comes out beautifully fluffy every time.

Want more gluten-free muffin recipes? You have to try our Flourless Peanut Butter Muffins, The BEST Coconut Flour Muffins, or Easy Keto Pumpkin Muffins.

Why you will love this recipe:

• They are SO easy. You can use a blender, food processor, or electric mixer for this simple recipe. It’s great for beginners and kids because you don’t need an ounce of elbow grease! Being flourless, it also means you don’t have to worry about finicky gluten-free flours.
• You can freeze these for meal prep. Make a double batch and put all your extras in the freezer for another day! You’ll be grateful for Past You taking care of Future You with this easy recipe.
• You don’t have to refrigerate or reheat them. This is the perfect snack for traveling because you don’t need access to a fridge or microwave to enjoy them! It’s great for those who work on the road, have limited lunch time, or are packing for a trip.

Ingredients

Here is an overview of what you will need for these easy protein muffins. Scroll down to the printable recipe card for exact measurements and nutrition facts. Check the FAQ section below for substitution suggestions.

• Ripe bananas, Peanut butter, Honey, and Eggs – These give us great flavor, bind the dry ingredients together, and make the muffins nice and moist.
• Protein powder, Baking powder, Salt, and Cocoa powder – Use whatever brand or flavor protein powder you like. I used this chocolate whey protein powder. Regular or Dutch cocoa powder will work fine, so use whichever one you prefer.
• Chocolate chips – The perfect melty mix-in for these double-chocolate muffins! Use your favorite – Dark chocolate, milk chocolate, semi sweet, white, caramel, sugar-free, dairy-free, etc. all work great if you love the flavor. Feel free to swap with your favorite crushed nuts if you prefer.

You can make these muffins in a regular metal muffin pan, but I find that a silicone pan works really well! The muffins always come out cleanly, and the silicone helps prevent overbaking. You can also use silicone muffin liners if you have those handy. I actually have this set, which has both. If you pan to gift or freeze these, paper liners may be better for packaging them.

How to make Banana Chocolate Chip Muffins

These gluten-free chocolate muffins are so simple — Just mix, pour, and bake! Here’s a step-by-step guide:

Mix the batter

First, choose what you are using: a blender, food processor, or electric mixer (I poured everything into a large bowl and used an immersion blender so it would be easier to see). Add your bananas, peanut butter, honey, protein powder, baking powder, salt, cocoa powder and eggs into your choice, then blend/process/mix until a smooth batter forms. Add the chocolate chips and pulse just a few times until the chocolate chips are incorporated well.

Pour and bake

Pour the batter into the prepared muffin tin, then bake in an oven preheated to 400 degrees for 12-14 minutes or until a toothpick stuck into the center of the center muffin comes out clean. When the muffins are set, top with sea salt for a special salty-sweet treat!

What to serve with protein muffins

We love these with a small bowl of fruit and a tasty breakfast drink like an Almond Milk Latte or Vanilla Bean Frappuccino! You could add a Peach Smoothie Bowl for more vitamins, a hearty serving of Instant Pot Oatmeal for more fiber, or with Bacon Egg and Cheese Bites for more protein.

Storage and Reheating

Once cooled, store in an airtight container on the counter for up to 3 days, in the fridge for up to 5 days, or in the freezer up to 3 months. If freezing, I prefer to double wrap each muffin in plastic wrap to help protect it from freezer burn and make it super easy to pull out just the right amount without them sticking together. Thaw on the counter for an hour or two or overnight in the fridge.

TIP: Allow these flourless muffins to cool to room temperature before closing them in a container–Residual heat turns into moisture which can make these become soggy and leads them to mold quickly.

If you want to reheat your muffin, microwave for 30 seconds or until warm throughout. If you enjoy crisp edges like I do, I recommend following the microwave with 30-60 seconds in the air fryer at 300 degrees F.

Protein Muffin FAQs

More easy protein recipes

• Flourless Peanut Butter Protein Waffles
• Peppermint Mocha Protein Shake
• Almond Chocolate Energy Bites
• Chocolate Chip Protein Pancakes
• Peanut Butter Chocolate Protein Bites