Healthy Chocolate Protein Muffins

Soft, chocolatey, macro-friendly, and super moist— muffins that actually taste as good as they look!! 👀🍫

So I’ve Been Baking A LOT lately...

I’ve been spending way more time in the kitchen lately—experimenting with baking, playing around with healthier ingredients, and trying to create treats that actually taste good and feel good to eat. You know how a lot of “healthy” chocolate muffin recipes look amazing on Pinterest but end up dry, bland, or have that weird protein powder aftertaste? Yeah… been there way too many times.

But these chocolate muffins? I finally cracked the code. They’re super soft, actually moist (not just pretending to be), rich in chocolate flavor, and have that little gooey bite thanks to the dark chocolate chips. And the best part—they’re made with simple, nourishing ingredients like Greek yogurt, almond flour, oat flour, and banana. No sugar, no additives.

I made them once and instantly knew I had to share. Whether you’re into macro-friendly recipes or just want a snack that doesn’t feel like cardboard, this is the one.

Why You’ll Love This Recipe

• 🍫 Chocolatey but not overwhelming

• 💪 High-protein (thanks to Greek yogurt + protein powder)

• 🧁 Moist, soft, and fluffy—not dry or chalky

• 🍌 Naturally sweetened with banana (no sugar added)

• 🥄 Great for meal prep, breakfast, or just a snack with coffee

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Prep Time: 10 minutes I Cook time: 20 min I Servings: 10-12 muffins

Macros (per muffin): 146 kcal I 10g protein I 14g carbs I 6g fat

Ingredients

Wet:

• 2 ripe bananas

• 2 eggs

• ½ cup Greek yogurt (plain, non-fat or 2%)

• ¼ cup unsweetened almond milk

• 1 tsp vanilla extract

Dry:

• ¾ cup oat flour

• ½ cup almond flour

• ½ cup chocolate protein powder (whey or plant-based)

• ¼ cup unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

Extras:

• ¼ cup dark chocolate chips (70%+ cocoa)

• Optional: a dash of cinnamon or espresso powder for extra depth

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Instructions:

1. Preheat oven to 350°F (175°C) and prep a muffin tin.

2. Mash bananas, then mix in eggs, yogurt, milk, and vanilla.

3. In a separate bowl, mix the dry ingredients.

4. Combine wet + dry. Fold in chocolate chips.

5. Scoop into muffin cups and bake for 18–22 mins until set.

6. Let cool a bit, then enjoy warm (they're best this way!!).

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Tips & Notes

• Use super ripe bananas—like the spotty kind you’d almost throw out.

• You can adjust sweetness by adding a tiny bit of maple syrup or monk fruit if you want them sweeter.

• Don’t skip the dark choc chips—they make a difference.

• These store well in the fridge for up to 5 days. Warm them for 10–15 seconds before eating.

• You can also freeze them and defrost overnight for a quick snack.

Substitutions & Variations

• No bananas? Try ½ cup applesauce or mashed sweet potato.

• Dairy-free? Sub in coconut yogurt and plant-based protein.

• No oat flour? Just blend rolled oats into a fine flour—easy DIY.

• Want them sweeter? Add 1–2 tbsp maple syrup, honey, or date syrup.

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If you try these, I’d love to hear what you think! Tag me if you post yours—always love seeing your versions!! 🍫💫

xx
Pati 🎀