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chocolate chip protein muffins in muffin pan

Chocolate Chip Protein Muffins (Flourless)

  • Author: Lindsay Cotter
  • Total Time: 30
  • Yield: 10-12 muffins 1x
  • Diet: Gluten Free


Protein muffins bursting with chocolate chips may not sound healthy, but these are! Make this muffin recipe for a wholesome breakfast or snack. Flourless, dairy free, nut free option!


  • 2 cups rolled oats (to be ground) or 1 1/2 cups gluten free oat flour
  • 1/4 cup (~60 gr) vanilla or chocolate vegan protein 
  • 1/4 tsp of salt
  • 2 tsp baking powder
  • 1//2 tsp baking soda
  • 2 eggs (room temp) – or egg replacer
  • 2/3 cup non dairy milk
  • 1 tsp vanilla extract
  • 1/2 cup honey or maple syrup
  • 1/4 cup natural creamy nut butter or seed butter (no stir)
  • 1/2 cup dairy free dark chocolate chips or sugar free chocolate chips


Preheat oven to 350. Line or grease a muffin tin; set aside.

  1. In a large bowl, mix dry ingredients together, making sure to remove any flour clumps. (alternatively, you may place these ingredients in a blender and blend until combined. If you are using oats, versus oat flour, you will need to use a blender to grind into a fine flour first, then add protein, baking powder, baking soda, salt and blend again.)
  2. Whisk the milk, egg, and vanilla together in a medium bowl until combined.
  3. In a separate bowl, mix together the nut butter and honey. Set aside. Combine wet batter(s) to the dry batter. Mix until cake like batter is formed. Fold in chocolate chips (see notes for tips for even mixing)
  4. Spoon into lined muffin pans, filling  2/3 full. Place in oven for 18-22 minutes or until center comes out clean with toothpick.

*stand mixer option*

  1. In the bowl of a heavy-duty mixer with a paddle attachment, beat the nut butter and maple syrup until combined. At low speed, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture, just until blended. Do not over-mix.
  2. Spoon the batter evenly into the prepared muffin cups. Bake 18 to 22 minutes until a wooden skewer inserted in the center of a muffin comes out clean.
  3. Place on cooling rack for 10 minutes before serving. Best kept in fridge for up to 1-2 weeks or store in freezer for 4 months.


Mixing the BATTER TIP: Work in batches (see video in post). Meaning, combine 1/3 of the dry batter and 1/3 of the wet batter into the bowl of nut butter/syrup. Mix, repeat until you’ve used up all the batters and a cake-like batter is formed. This creates a more even batter.

TIP for even baking —> Rotate the muffin pan between the upper and lower oven racks halfway through the baking,

For nut free option use no stir sunflower seed butter

  • Prep Time: 10
  • Cook Time: 20
  • Category: breakfast
  • Method: baking
  • Cuisine: american


  • Serving Size:
  • Calories: 208
  • Sugar: 13.1 g
  • Sodium: 212.9 mg
  • Fat: 7.2 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 28.3 g
  • Fiber: 4.3 g
  • Protein: 7.5 g
  • Cholesterol: 33.8 mg

Keywords: gluten free, dairy free, protein muffins, flourless, muffins, healthy, breakfast