Chocolate Chip Protein Muffins: Everyone Love | Easy & High Protein

I still remember the first time I tried to make muffins as a rushed mom on a mission. I blended everything in a food processor, forgot the eggs, and ended up with protein hockey pucks. That disaster turned into a determination. I wanted snacks that were energizing, easy, and didn’t leave me chasing sugar crashes. These chocolate chip protein muffins are now a weekly staple. They’re high-protein, gluten-free, and totally kid-approved by Mia and Jordan (and Dan’s sweet tooth doesn’t complain either). From busy mornings to post-school hunger zones, this is the high-protein snack you’ll always want on hand.

Chocolate Chip Protein Muffins: Easy, Kid-Approved, and Freezer-Friendly

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Betty Thompson
• Total Time: 30 minutes
• Yield: 12 muffins 1x

Print Recipe

Pin Recipe

Description

An easy gluten-free snack for meal prep. Chocolate chip protein muffins are made in a blender and filled with nutritious ingredients.

---

Ingredients

Scale 1x2x3x

1 3/4 cups old fashioned oats

1/2 cup vanilla whey protein powder

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp cinnamon

1/2 tsp salt

1 cup plain Greek yogurt (2%)

1/3 cup maple syrup

1/3 cup neutral oil (canola, avocado or vegetable)

2 large eggs

2 tsp vanilla extract

1/2 cup chocolate chips (plus extra for topping)

Flakey sea salt (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F. Position rack in middle.

2. Line a muffin pan with 12 liners or use silicone pan without.

3. Add all ingredients except chocolate chips and salt to a blender.

4. Blend until smooth, about 30 seconds. Scrape sides if needed.

5. Stir in chocolate chips by hand.

6. Pour batter ¾ full into each muffin cup. Add more chips on top if desired.

7. Bake 16–18 minutes, or until golden and toothpick comes out mostly clean.

8. Let rest 10 minutes in pan before moving to wire rack.

9. Sprinkle with sea salt while still warm if using.

Notes

Use mini chocolate chips for better melt.

Don’t overblend, just until smooth.

Store in airtight container or freeze up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert, Snack
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 202
• Sugar: 11g
• Sodium: 225mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0.03g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 36mg

Why These Chocolate Chip Protein Muffins Belong in Your Kitchen

Why You’ll Love This Recipe

• Made in one blender, easy cleanup
• Naturally gluten-free thanks to old fashioned oats
• Packed with over 8g protein per muffin
• No banana, so the flavor is rich vanilla with hints of maple
• Sweetened naturally with maple syrup
• Kid-tested and freezer-friendly, perfect for batch prepping

This chocolate chip protein muffins recipe is everything you want in a snack: quick, nourishing, and crave-worthy. The rich vanilla and cinnamon base pairs perfectly with gooey chocolate chips. Plus, since it’s a no-banana protein muffin recipe, the texture stays firm but moist, ideal for kids and adults alike.

Need more healthy muffins? You’ll also enjoy my protein banana muffins, or blueberry protein muffins, or these chocolate chip mini protein muffins, all perfect for mornings on-the-go and packed with real fuel.

Where the Protein Comes From

These high-protein snack muffins get their fuel from a combo of:

• Vanilla whey protein powder: for an added boost that keeps you full
• Greek yogurt (2%): adds creaminess, moisture, and nearly 10g protein per cup
• Eggs: not only binding the muffins, but delivering key amino acids
• Oats: the unsung hero with plant-based protein and fiber

Altogether, this blend gives you balanced energy, no mid-morning crashes. Just one muffin has around 8g of protein, making it one of my top go-to freezer friendly protein muffins for busy days.

Ingredient Notes & Blender Simplicity for Chocolate Chip Protein Muffins

What’s Inside These Protein Muffins (And Why It Works)

Each ingredient in these chocolate chip protein muffins plays a role in flavor, texture, or nutrition, here’s how:

• Old fashioned oats (1 ¾ cups): These replace flour completely, making the muffins naturally gluten-free (use certified GF oats if needed). They also add fiber to help keep you full.
• Vanilla whey protein powder (½ cup): Adds both sweetness and structure. I recommend a clean, no-filler brand with good vanilla flavor. This is what makes them true blender protein muffins.
• Plain Greek yogurt (1 cup): Go for 2%, it gives a moist, tender crumb without needing bananas or too much oil. This is also one of the main protein sources in these protein muffins with Greek yogurt.
• Maple syrup (⅓ cup): Adds natural sweetness and keeps the muffins moist. You could substitute honey if needed.
• Neutral oil (⅓ cup): Choose canola, avocado, or vegetable oil. This helps the muffins bake evenly and prevents dryness, a common issue in no banana protein muffins.
• Eggs (2 large): Classic binder and structure supporter. Don’t skip these.
• Chocolate chips (½ cup + more for topping): Mini chips melt more evenly, but any variety works. Add a sprinkle of flakey sea salt on top for that bakery-style finish.
• Vanilla extract, cinnamon, baking soda, baking powder, and salt: All the flavor and lift boosters that give these muffins their signature taste.

Need more oat-based snacks? Check out these protein muffins with only 5 ingredients or my fresh milled muffin recipe for another protein-packed option.

One-Step Blender Method: Prep Made Easy

This recipe was designed with busy days in mind. Everything but the chocolate chips gets tossed right into a blender. That’s it. No separate bowls. No hand mixers. No hassle.

Here’s how it works:

1. Add oats first, then the rest, this helps with even blending.
2. Blend until smooth, about 30 seconds.
3. Scrape the sides if needed, then stir in chocolate chips by hand.

You’ll pour the batter into lined muffin tins, bake, and let them cool for 10 minutes in the pan before transferring to a rack. The result? Soft, golden muffins with that signature chocolate chip sparkle on top.

Baking, Storing & Pro Tips for Chocolate Chip Protein Muffins

How to Make Chocolate Chip Protein Muffins Step-by-Step

This recipe is intentionally beginner-friendly, but the flavor and texture feel bakery-level. Here’s exactly how to make these chocolate chip protein muffins:

1. Preheat your oven to 350°F, position the rack in the middle.
2. Line a 12-cup muffin pan with paper or silicone liners. Skip the liners, if you’re using a silicone pan.
3. Add to blender: oats, protein powder, Greek yogurt, eggs, oil, maple syrup, vanilla, baking powder, baking soda, cinnamon, and salt.
4. Blend for about 30 seconds, until smooth. Scrape down the sides if needed.
5. Stir in chocolate chips by hand, don’t blend them!
6. Fill muffin cups about ¾ full with batter. Top with extra chocolate chips.
7. Pop them in the oven for 16–18 minutes. When the tops look golden and a toothpick pulls out with just a crumb or two, you’re good to go.
8. Cool in the pan for 10 minutes, then lift them onto a wire rack. Sprinkle flakey salt while they’re warm if you’re feeling fancy.

If you’re into freezer-friendly protein muffins, let them cool completely before freezing. They reheat beautifully in the microwave.

Want more protein-packed ideas like this? My 6 high-protein bagel recipes and cottage cheese bagels are great breakfast prep options.

Nutrition at a Glance (Per muffin)

Storage Instructions (Counter, Fridge, Freezer)

To keep these chocolate chip protein muffins fresh and satisfying all week:

• Counter: Store in an airtight container for up to 2 days.
• Fridge: Keeps well for 5–6 days. Best if slightly warmed before eating.
• Freeze once muffins are completely cool. Store in a resealable freezer bag for up to 3 months. Microwave for 30–45 seconds when ready to eat.

These are ideal high protein snack muffins for meal prep, just pull one out when you need it most.

Tips for Muffin Success Every Time

• Use a light-colored muffin pan: It prevents overly browned bottoms.
• Don’t overblend: Just blend until smooth, overmixing can make muffins dense.
• Measure oats correctly: Use dry measuring cups and level off for best consistency.
• Use mini chocolate chips: They spread more evenly and melt faster for that gooey bite.
• Let them rest: Ten minutes in the pan helps them finish setting without drying out.

For more flavors, please follow me on Facebook.

This recipe was inspired by and nutritionally aligned with Miranda Galati, MHSc, RD’s trusted version, making it a reliable go-to for families looking for smarter snack options.

Frequently Asked Questions

Related Protein-Packed Recipes

If you love these chocolate chip protein muffins, you’ll definitely want to try:

• Protein Banana Muffins That Power Your Day
• Protein Muffins Recipe. Just 5 Ingredients
• Fresh Milled Muffin High Protein Recipe
• Blueberry Protein Muffins
• 6 High-Protein Bagel Recipes
• Everything Bagel Recipe
• Bagel Toppings: Best Ideas