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Almond Butter Chocolate Protein Muffins

Almond Butter Chocolate Protein Muffins

  • Author: Tiffany
  • Prep Time: 5 mins
  • Cook Time: 18 mins
  • Total Time: 23 minutes
  • Yield: 20 muffins 1x


Almond Butter Chocolate Protein Muffins are loaded with protein and fiber. Made from raw cacao powder, chocolate protein powder, creamy almond butter, chia, flaxseed, banana, and Greek yogurt, these healthy muffins are a great on-the-go breakfast or post-workout snack.



For the Muffins:

  • 1 cup whole wheat pastry flour
  • 1/4 cup cacao powder
  • 1/2 cup chocolate protein powder
  • 1/4 cup chia seeds
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup MaraNatha Creamy No Stir Almond Butter
  • 1 egg
  • 1 banana, mashed
  • 1/4 cup honey
  • 1/2 cup Greek yogurt
  • 1 cup almond milk
  • 1/4 cup semi-sweet mini chocolate chips

For the Frosting (optional):

  • 1/2 cup MaraNatha Creamy No Stir Almond Butter
  • 1 cup Greek yogurt
  • 12 tablespoons honey
  • 1/2 teaspoon ground cinnamon


  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, whisk together the whole wheat pastry flour, cacao powder, chocolate protein powder, chia seeds, ground flaxseed, baking soda, baking powder, and salt. This is your ‘dry’ mixture.
  3. In a separate, larger bowl, mash one banana very well. Whisk the creamy almond butter and Greek yogurt with the banana until very well combined. Lastly, whisk in the egg and honey. This is your ‘wet’ mixture. Make sure the mixture is smooth with no lumps (it’s okay to have a small few banana pieces).
  4. Stir one third of your dry mixture into the wet mixture until combined, but do not overmix. Stir in half the almond milk. Stir in another third of the dry mixture, mix, and then stir in the remaining almond milk. Mix in the remaining dry mixture and gently fold in the chocolate chips.
  5. Spray cupcake liners very well with baking spray. Scoop the mixture into muffin tins, filling about 3/4 of the way.
  6. Bake the muffins for about 18 minutes, until risen and a toothpick or knife inserted in the center comes out clean. Rotate halfway to ensure even baking.
  7. Remove and cool. Once cool, frost if desired. Stir together the almond butter, Greek yogurt, honey, and cinnamon. Top the muffins with the frosting and some mini chocolate chips. Enjoy!


These muffins will keep for 3 days in an airtight container at room temperature un-frosted, or for 5 days in the refrigerator frosted.

Want to make this recipe dairy-free? Just ensure you are using a vegan protein powder and vegan chocolate chips. For the Greek yogurt in the muffins, you can substitute any dairy-free Greek-style yogurt of choice, preferably a coconut-based one.


  • Serving Size: 1 muffin (without frosting)
  • Calories: 215
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 10g
  • Carbohydrates: 19g
  • Fiber: 5g
  • Protein: 13g
  • Cholesterol: 12mg