There’s something about the way chocolate melts just right in warm muffin tops that makes mornings a little less rushed. I remember the first time I pulled these double chocolate protein muffin tops from the oven—there was a slight hesitation as the rich cocoa scent filled the kitchen, and I almost forgot where I was for a moment. The edges were perfectly crisp, while the centers stayed soft and tender, with little pockets of melted chocolate chips that added unexpected bursts of sweetness. It wasn’t a flawless morning; I knocked over a glass of almond milk somewhere between mixing and baking, but it didn’t ruin the moment. These muffin tops felt like a small celebration, a treat that was both satisfying and nourishing, a rare win when scrambling through breakfast prep.
Why You’ll Love It:
- Rich chocolate flavor without the guilt, thanks to protein powder and oats.
- Quick to make—ready in about 25 minutes, which means less waiting and more enjoying.
- The texture strikes a nice balance between cakey and chewy, with a tender crumb that’s not too dense.
- It’s simple—and that’s kind of the point. No complicated steps, just honest ingredients coming together.
- Great for snacking or breakfast, though I usually reach for these when I need a quick energy boost during a busy day.
These muffin tops hold up well if you want to prep ahead, and they’re forgiving if your kitchen gets a bit chaotic—like when you’re juggling breakfast and a hundred other things. If you’re worried about equipment, no need to fuss—any standard muffin tin will do the trick, and the batter mixes up easily in a regular bowl or blender. I like to enjoy them with a cup of coffee or a splash of almond milk; they pair nicely without overpowering one another.
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Double Chocolate Protein Muffin Tops
- Total Time: 25 minutes
- Yield: 12 muffin tops 1x
Description
Delicious and healthy double chocolate protein muffin tops inspired by Joy Bauer, perfect for a quick breakfast or snack packed with protein and rich chocolate flavor.
Ingredients
1 cup rolled oats
1/2 cup vanilla protein powder
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup unsweetened applesauce
1/4 cup honey
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1/3 cup mini dark chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a blender or food processor, pulse the rolled oats until they form a fine flour-like consistency.
In a large mixing bowl, combine the oat flour, vanilla protein powder, cocoa powder, baking powder, baking soda, and salt. Stir well to combine.
In a separate bowl, whisk together the eggs, unsweetened applesauce, honey, almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the mini dark chocolate chips gently.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full to allow room for muffin tops to rise.
Bake for 13 to 15 minutes, or until a toothpick inserted into the center comes out clean and the tops are set and slightly firm.
Remove from the oven and let the muffin tops cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Kitchen Notes:
I usually don’t bother with fancy gadgets—just a regular muffin tin and some parchment liners or a quick spray of oil to keep things smooth. Serving these warm with a dab of nut butter or just as they are feels just right. If you want to mix things up, I’ve tried adding a handful of chopped nuts or swapping dark chocolate chips for white chocolate, but that changes the balance a bit, so you might want to experiment slowly. Some days, I toss in a sprinkle of cinnamon or a pinch of instant coffee for a subtle twist, though I haven’t nailed the perfect ratio yet. Oh, and if you’re not into almond milk, regular milk or oat milk works fine, too.
FAQ:
Can I make these gluten-free? Yes, rolled oats are naturally gluten-free if you use certified oats, but double-check your protein powder just to be sure.
How do I store them? Keep them in an airtight container at room temperature for a few days or freeze for longer storage.
Can I reheat them? Definitely. A quick zap in the microwave or a few minutes in a low oven brings back that fresh-from-the-oven feel.
Ready to indulge in a chocolatey, protein-packed start? Give these muffin tops a try—you might find they become your new go-to morning pick-me-up.