Chocolate Protein Muffins (Chocolate)

Dojo Fresh

A High-Protein Chocolate Muffin You Can Make Ahead.

Made with Dojo Fresh Chocolate Protein Pancake Mix, these Chocolate Protein Muffins are a simple, convenient way to satisfy a chocolate craving and add protein to your day at the same time. Bake a batch on Sunday and you have a ready-to-grab, high-protein option waiting for you all week — whether you need a quick breakfast, an afternoon snack, or a wholesome treat.

The ingredient list is short and clean. No eggs and no oil required. The applesauce keeps the muffins moist while the chocolate milk and dark chocolate chips deliver rich, satisfying flavor without being overly sweet.

With a hearty texture and satisfying bite, these are closer to a wholesome chocolate bran muffin than a cakey bakery muffin. If you love chocolate but want something you can feel good about eating, this is it.

Chocolate Protein Muffins (Chocolate)

Chocolate Protein Muffins (Chocolate)

Dojo Fresh

Servings

6 muffins

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

American

Category

Breakfast, Snack, Protein

Satisfy a chocolate craving and add protein to your day at the same time. These Chocolate Protein Muffins — made with Dojo Fresh Chocolate Protein Pancake Mix — deliver rich chocolate flavor without being overly sweet.

Ingredients

  • 1 cups Dojo Fresh Chocolate Protein Pancake Mix

  • ½ cup unsweetened applesauce

  • ¼ cup chocolate milk (plant-based or dairy)

  • 2 tablespoons sugar

  • 1 teaspoons vanilla extract

  • 1 teaspoons baking powder

  • ¼ cup chocolate chips

  • pinch salt

Directions

  1. Preheat oven: Preheat your oven to 400°F. Grease a muffin tin with oil or butter. Do not use liners, as direct contact with the tin walls is important for rise.

  2. Mix wet ingredients: In a large bowl, whisk together unsweetened applesauce, chocolate milk (plant-based or dairy), sugar, and vanilla extract until well combined.

  3. Combine dry ingredients: In a separate bowl, combine Dojo Fresh Chocolate Protein Pancake Mix, baking powder, and a pinch of salt. Stir until evenly mixed.

  4. Add dry to wet: Add the dry ingredient mixture to the wet ingredients. Stir until just combined - a few small lumps are fine.

  5. Fold in chocolate chips and rest: Gently fold in chocolate chips with a spatula until evenly distributed. Let the batter rest for 2–3 minutes before filling the tin - batter will thicken slightly.

  6. Fill and bake: Fill each greased muffin cup about 85–90% full. Bake at 400°F for 5 minutes. Reduce the oven to 350°F and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool: Let muffins cool in the tin for 5 minutes before removing from muffin tin.
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