Chocolate Protein Muffins

Muffins are a delightful breakfast – easy to eat, declines, and packable, if need be. However, not all muffins are created equal. These chocolate protein muffins are packed with protein and lower in sugar.

I love making muffins for breakfast for my kids, but I also love giving my kids a good breakfast. Lately, I have been especially focused on getting my kids more protein at breakfast. For a few months now, I have been sneaking protein powder into everything from pancake mix (success!) to hot chocolate (not a hit).

One day, I decided to try sneaking some protein powder into a batch of muffins, and a few tweaks, it has become a tried-and-true, frequently requested breakfast. This recipe is inspired by, and based off of this recipe for double chocolate banana muffins. (If you are looking for a more traditional chocolate muffin, this is a great one.)

I imagine that if Paul Hollywood (Great British Bake Off, anyone?!) tried one of these chocolate protein muffins, he would say it was “claggy”, and I wouldn’t disagree. They are a different texture than your typical muffin – they are a bit sticky. However, my kids and I still really enjoy them. Think of them as a cross between a muffin and a protein bite. A beautiful chocolate baby.

Tips for Making These Chocolate Protein Muffins

This recipe is pretty straightforward, but there are a few steps that make these muffins shine.

Though I typically skip muffin liners, in favor of a greased pan, I use paper muffin liners with this recipe. Because of their different texture, these muffins are quite delicate, and can be tricky to remove from the pan if not in paper muffin liners.

Many thanks to the author of the recipe that inspired mine, as two-stage baking is big part of the success of this recipe. Be sure to follow this step!

Ingredients

• 6 tbsp butter, melted
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup mashed ripe banana (about 3 bananas)
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 6 tbsp collagen peptides protein powder
• 1/2 – 3/4 cup chocolate chips (optional)

STEP-BY-STEP

Preheat the oven to 425 degrees F.

1. Combine wet ingredients in a large bowl. Be sure that banana is mashed and well mixed!

TIP: The absolute easiest way to mash a banana is on a plate. I discovered this truth this past year, and can’t figure out why I was mashing bananas in a bowl for so many years.

2. Mix the dry ingredients in a separate bowl.

3. Combine wet and dry and mix until just combined. Do not overmix. Add chocolate chips if using.

4. Scoop into prepared muffin tin. (Each well will be nearly full.)

5. Bake at 425 degrees F for 5 minutes, then turn the oven down to 350 degrees F and bake for another 12-15 minutes (until toothpick comes out clean).

Download and print the recipe HERE.

Top of the muffin to you!