High Protein Double Chocolate Muffins for Kids
Muffins your kids will love with a sneaky nutritional addition tucked away inside
If you’ve been searching for healthy chocolate muffins or extra ways to get protein into your kids’ diets, this recipe is for you. I wanted a snack that was versatile—something my kids could eat for breakfast, pack in their school lunches (nut-free!), or grab after school as a quick bite. Most of all, I needed something that felt like a treat but was secretly packed with protein and nutrition. This recipe also came in super handy when our egg laying hens were at their peak production!
These double chocolate protein muffins check all the boxes. They’re moist, rich, and satisfying, while still being a wholesome option I can feel good about serving. They’re sweet enough to pass as dessert but balanced with nourishing ingredients that support energy, focus, and growth. The best part? I figured out a way to also sneak in some blended greens for extra nutrition without anyone noticing.
does it taste like a salad?!
Leafy greens like spinach or kale disappear completely into the batter. The chocolate flavour covers them up, but their benefits are still tucked inside. Greens are full of vitamins and minerals that help support strong bones, healthy eyes, and a resilient immune system. They also add a little fibre, which keeps kids feeling full and satisfied. Around here, I think of it as a simple way to get one more serving of veggies into the day without a battle at the dinner table.
Oats are another quiet hero in this recipe. They bring a comforting, hearty texture to the muffins and make them feel extra satisfying. Oats are naturally high in fiber, which helps with digestion and gives steady energy (instead of that sugar rush and crash kids sometimes get from other treats). They also add important nutrients that support growing bodies, making these muffins a snack that fuels playtime just as well as it does schoolwork.
an added bonus of a healthy cupcake base
I first created this recipe for my picky five-year-old, tailoring it to her favourite flavours, and it quickly became a family staple. Now I share it with friends often, and it even doubles as a healthy cupcake base—just add a swirl of frosting if you want to dress them up for birthdays or celebrations. It’s always fun to see people’s faces when they find out these “cupcakes” are actually full of protein and hidden greens.
This recipe makes 24 muffins, but I always recommend doubling the batch and freezing extras. They disappear fast! Having a freezer stash means you’ve always got a quick breakfast, snack, or lunchbox treat ready to go.
So, whether you’re trying to sneak in more veggies, add a boost of protein, or simply want a chocolatey snack you feel good about serving, these double chocolate muffins are here to help. They’re proof that healthy food can taste like a treat—and that’s a win for the whole family.
*This post may contain affiliate links. Please read my privacy & disclosure policy here.
High Protein Double Chocolate Muffins
Equipment
- 2 muffin tins (fits 12 muffins each)
- 1 high powered blender
- 1 large bowl
Ingredients
- 4 ripe bananas
- 8 pasture raised medium eggs
- 1 cup organic greek yogurt, sour cream or applesauce
- 1 Tbsp. real vanilla extract
- 2 cups fresh spinach or other dark leafy greens
- 4 cups oats ground into flour or oat flour ensure gluten free if required
- 3/4 cup cocoa powder
- 1 cup sugar
- 1 tsp. real salt I use Redmond Brand
- 1 Tbsp. baking powder
- 1 tsp. baking soda (aluminum free)
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Prep 24 muffin tins (2 x 12 tins) with oil or butter, and unbleached/undyed paper liners (if you choose).
- Blend oats in high powered blender until powdery flour consistency and set aside.
- Blend ripe bananas and greens until smooth and add to large bowl.
- Add eggs, vanilla, and organic greek yogurt/sour cream/applesauce to bowl and mix.
- Add oat flour on top of wet ingredient blend.
- Add additional dry ingredients on top of mixture, except chocolate chips.
- Mix all ingredients together.
- Fold chocolate chips into mixture.
- Divide evenly into 24 muffin tins.
- Bake at 350 degrees for 23 mins or until toothpick comes out clean.