High Protein Chocolate Blender Muffins

Watch out OG Blender Muffins. There’s a new kid in town. And they look mighty similar to the OG but with a protein boost. A common area I see runners struggling with nutrition is adequate protein intake to repair and rebuild muscles from the daily wear and tear of training. Adding some protein to our daily staples can make this a little easier. But, by all means, if you prefer the OG Blenders, add some protein on the side.

Grab your high-powdered blender and toss everything in except the chocolate chips. Blend it up as little or as much as you prefer. We like to blend these bad boys to death so no remnants of oats are left. Heaven forbid our oats show through in our muffins! As you can imagine, these are strict orders from the tiny humans in my house. We have many blender muffin recipes on this site, which means many of you have made them over the years and shared your feedback. If your blender isn’t up to snuff, many people just mix all the ingredients in a bowl and bake. They will be more like oat muffins and less like a smooth muffin texture.

Ensure your bananas are nice and ripe, as this is where the sweetness comes from in the recipe. If your bananas are not ripe yet, and you cannot wait another moment to make them, I recommend adding 1/4 cup sugar or using a vanilla or chocolate protein powder that would add some sweetness.

This recipe was created as part of the Run Your Way Cooking Classes, sponsored by New Balance. If you want to view the cooking class where we make these blender muffins for tips and tricks and help ensure yours comes out just right, click here to watch. 

High Protein Chocolate Blender Muffins

Servings 12 muffins

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Ingredients

  

• 3 bananas ripe
• 2 eggs
• ¾ cup Greek yogurt plain
• ⅓ cup peanut butter
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ⅓ cup cocoa powder
• ¾ cup whey protein powder unflavored
• 1 cup quick oats
• ⅓ cup chocolate chips

Instructions

 

• Preheat the oven to 350℉. Grease a 12 tin muffin pan.
• Place all ingredients except chocolate chips in a high powered blender. Blend well.
• Mix in chocolate chips.
• Pour evenly into 12 muffin tins.
• Bake for 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Allow to cool slightly before removing from tins. Cool on baking rack.
• Once cool, store in fridge for up to 1 week or freezer for up to 3 months.

Notes

Nutrition Facts:

1 muffin: 180 kcal | 7 g fat | 20 g carbs | 4 g fiber | 10 g protein 

How-to-Use:

Athletes: This makes our 11th Blender Muffin recipe, and I know you all love to include these fast, easy muffins for snacks or as part of a meal. Now with more protein - add a greek yogurt or 2 eggs and fruit and you’re ready to rock. 

Healthy Eating: Make these and store them in the freezer. Grab one and pop it in the microwave for a warm, ooey gooey, deliciously chocolate snack that packs some solid nutrition too. 

Kids: Kids will love these as snacks or my kids love these as part of their breakfast. Kids protein needs are much lower than adults, so these can be their protein source at breakfast. Just add some fruit and anything else they need and breakfast is served. 

Substitutions:

Ripe bananas: if your bananas are not ripe, your muffins won’t be sweet. If you are in a rush and your bananas are pretty firm, add in ¼ cup sugar and it will be just fine. 

Quick oats: you can use old fashioned oats, but you will need to blend longer. 

Eggs: you can try flax eggs instead.

Vegan: try using plant-based yogurt, flax eggs, and plant-based protein powder - these are forgiving and should be fine.