Protein Chocolate Chip Muffins are soft, fluffy, and packed with chocolate flavor thanks to cocoa powder, creamy peanut butter, and plant-based protein powder, all in a simple vegan recipe with no banana and no yogurt.
They're delicious, easy to make, and perfect for breakfast, dessert, or a quick protein-packed snack.
You may also love my banana chocolate chip muffins and chocolate chunk muffins.
Protein chocolate chip muffins are one of those wholesome treats I love having ready in the kitchen when I need a quick, protein-packed snack during the day.
They're incredibly easy to make-just mix everything in one bowl and bake, and in about 30 minutes you'll have fresh homemade muffins.
Even though they're oil-free, dairy-free, and made without eggs, they turn out wonderfully soft, fluffy, and tender with a rich chocolate flavor and little bursts of chocolate in every bite.
For more easy muffin ideas, you might also enjoy my red lentil banana muffins, date muffins, and buckwheat flour muffins.
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🍫Ingredients
- Whole wheat flour: I use whole wheat flour as the base, but all-purpose flour works well as a substitute.
- Chocolate protein powder: Use a good-quality plant-based protein powder. I used chocolate, but vanilla works too.
- Cocoa powder: Unsweetened cocoa powder adds rich chocolate flavor.
- Peanut butter: Peanut butter keeps the muffins moist and tender.
- Sugar: I used cane sugar, but granulated or brown sugar also works well.
- Chocolate chips: Use dairy-free chocolate chips to keep the muffins vegan.
- Plant milk: I used unsweetened almond milk, but soy or oat milk works too.
- Baking soda + vinegar: This combo helps the muffins rise and stay light.
- Vanilla: Vanilla extract adds warm flavor and sweetness.
- Salt: A pinch of salt balances the flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Protein Chocolate Chip Muffins
Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, chocolate protein powder, cocoa powder, sugar, baking soda, and salt.
Add wet ingredients: Pour in the almond milk, peanut butter, vanilla extract, and vinegar. Mix gently until just combined. Do not overmix the batter.
Fold in chocolate chips: Gently fold the dairy-free chocolate chips into the batter.
Prepare the muffin tin: Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners, then divide the batter evenly among the cups. Sprinkle a few extra chocolate chips on top if desired.
Bake: Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before enjoying.
📋Variations
- Walnut chocolate chip muffins: Fold in a handful of chopped walnuts for extra crunch and nutty flavor.
- Almond butter version: Swap the peanut butter with almond butter for a slightly different nutty flavor.
- Mocha chocolate muffins: Add 1 teaspoon of instant coffee powder to the batter to deepen the chocolate flavor.
💡Marinela's Tips
- Use runny peanut butter: If your peanut butter is too stiff, warm it slightly or choose a creamy, runny variety-it mixes better and keeps the muffins moist.
- Don't overmix: Overmixing the batter can make the muffins dense-mix just until the ingredients come together.
❓Frequently Asked Questions (FAQ's)
Yes! All-purpose flour works perfectly and gives a slightly lighter texture.
Absolutely! Vanilla adds a nice, subtle flavor and still pairs beautifully with cocoa and chocolate chips.
Yes, almond butter, cashew butter, or even sunflower seed butter or tahini work well.
Store cooled muffins in an airtight container at room temperature for 3-4 days, or freeze for up to 2 months.
🧁Easy Muffin Recipes
- Pumpkin banana muffins
- Banana blackberry oat muffins
- 2 banana muffins
- Orange cranberry muffins
- Lemon poppy seed muffins
- Pineapple carrot muffins
- Strawberry lemon muffins
- Blueberry banana oatmeal muffins
- Vegan chickpea flour banana muffins
🍪More Vegan Chocolate Recipes
- High-protein hot chocolate recipe
- Chocolate banana protein shake
- Chocolate chickpea spread
- Cookie dough protein balls without peanut butter
- Chickpea protein brownies
- Chocolate protein overnight oats
📖 Recipe
Protein Chocolate Chip Muffins (Vegan)
Equipment
- 1 Mixing bowl
- 12 cup muffin pan lined with silicone or paper liners
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- ¾ cup chocolate protein powder
- ¼ cup unsweetened cocoa powder
- ⅓ cup cane sugar or granulated/brown sugar
- ½ cup dairy-free chocolate chips
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 + ¾ cups unsweetened almond milk or any plant milk
- ⅓ cup runny peanut butter
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, protein powder, cocoa powder, sugar, baking soda, and salt.1 cup whole wheat flour, ¾ cup chocolate protein powder, ¼ cup unsweetened cocoa powder, ⅓ cup cane sugar, 1 teaspoon baking soda, ¼ teaspoon salt
- Pour in almond milk, peanut butter, vanilla, and vinegar. Mix gently until just combined. Do not overmix.1 + ¾ cups unsweetened almond milk, ⅓ cup runny peanut butter, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
- Gently fold in the dairy-free chocolate chips.½ cup dairy-free chocolate chips
- Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners, divide the batter evenly, and add extra chocolate chips on top if desired.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use runny or slightly warmed peanut butter for moist muffins.
- Don't overmix to keep muffins soft and fluffy.
- Store cooled muffins in an airtight container at room temperature for 3-4 days.
- Freeze muffins for up to 2 months-thaw at room temperature or warm slightly before eating.
Nutrition
If you try these protein chocolate chip muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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