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Chocolate Protein Muffins


Essential Takeaways

  • These muffins are packed with protein, making them the perfect grab-and-go snack
  • The chocolate protein powder will satisfy your sweet tooth without compromising on taste
Prep Time:10 minutes
Cook Time:20 minutes
Yield: 10 muffins

Chocolate Protein Muffins


  • 2 flax eggs (2 tbsp. ground flaxseed + 5 tbsp. water) or egg substitute
  • cup yogurt
  • 2 medium bananas
  • 2 cups rolled oats
  • 1 scoop Solgar® Grass Fed Whey to Go® chocolate protein powder
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • Chocolate chips for topping (optional)


  • Preheat oven to 400 degrees F.
  • Lightly grease each slot of a standard muffin tin or use paper liners.
  • Prepare flax eggs in a small bowl, by mixing together the ground flax & water. Set aside about 10 minutes. It will thicken up and become gel-like.
  • When the flax eggs are ready, add all the ingredients (except the toppings) into a high-powered blender or food processor. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.
  • Pour mixture into each slot about 3/4 of the way full. Sprinkle each one with your favorite toppings Bake for 15-18 minutes, until lightly golden brown. Insert a toothpick in the middle of a muffin or two. If it comes out mostly clean, they are done.
  • Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes (muffins may flatten).