Hi, how are you? It’s been a few minutes, I know. It may have been two months to be exact…. sigh. There have been a few times where I wanted to get back to posting before now, but I wasn’t really sure what to share about. Honestly, I just wasn’t feeling it, at all and I was holding on for dear life a little bit on some days. We have been overly busy at home.
I’ve been feeling pretty overwhelmed with life in general, and all this crazy momming and driving the kids all over kingdom come. But, things are slowly getting back to a more manageable pace for the time being. I’m ever so thankful for that.
I figured sharing a good and delicious meal prep recipe with y’all is a good place to begin again, seeing as meal prepping has honestly been saving our days over here!! 😋. These Easy Double Chocolate Protein Muffins are so simple to make as they start with a quality protein pancake mix, and the batter needs just a handful of pantry and fridge staples to be complete.
I was eyeballing the Kodiak Dark Chocolate Power Cake Mix on the shelves at the store for a while before I ever decided to buy it. The box kept catching my eye, but honestly dark chocolate pancakes seemed as though they could be way too rich, even for us.
However, I decided to give it a try once I noticed a chocolate protein muffin recipe, using the mix, on the back of the box. It seems that a recipe for easy chocolate protein muffins was the way to get my business… and keep it. These no-fuss muffins are honestly delicious and I’ve been making them at least once a month since last September and to rave reviews.
I’m always interested in ways to get my kids’ day started with heartier breakfasts that will keep them feeling full for a while, and emphasizing protein as a nutrient is how to achieve that goal. Their school days are so long, 8:00 a.m. – 3:30 p.m., and they have an honest 4-hour stretch between the morning bell and lunch. Getting in a snack is not always guaranteed, and I know they must be so distractingly hungry by the time they get to noon.
It’s been a few decades since I was in grade school, but I do remember being so hungry and so ready for lunch by the time it rolled around!
This protein muffin recipe is a keeper, but I’ve adapted the original recipe only slightly to suit our tastes. The original recipe calls for 1/4 cup of butter, I use five tablespoons of butter instead to incorporate a bit more moisture into the crumb. I also add in two tablespoons of mini chocolate chips because a little extra chocolate adds a tiny pop of joy to our day… it’s also a good selling point for the picky 12-year-old girl who initially fussed about being able to taste the slightest hint of banana flavor in these muffins!!
I most often use two ripe bananas following the recipe, but I have subbed in 3/4 cup unsweetened applesauce for a change of pace with perfect results.
These Double Chocolate Protein Muffins will keep perfectly in the refrigerator for up to one week, and they are great to have around for breakfast, a well-deserved afternoon pick-me-up, or a delicious dessert for after dinner.
Happy eating, my friends!! xo – M
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Easy Double Chocolate Protein Muffins
Course: Breakfast, Brunch, DessertCuisine: AmericanDifficulty: Easy12
muffins10
minutes18
minutesThese scrumptious Double Chocolate Protein Muffins are a wonderful way to start your day. These satisfying little muffins are simple to make using a quality protein pancake mix, a generous measure of fresh fruit, and a handful of pantry staples. Enjoy one or two for breakfast, brunch, dessert or a well-deserved afternoon pick-me-up!
Ingredients
2 cups dark chocolate protein pancake mix (I use Kodiak brand)
1/2 cup light brown sugar
5 tablespoons salted butter, melted and slightly cooled
2 medium ripe bananas, mashed or 3/4 cup unsweetened applesauce
1 large egg, beaten
3/4 cup milk of your choice (I use 2% milk)
2 tablespoons mini semi-sweet chocolate chips (I used Toll House brand)
Directions
- Pre-heat the oven to 350°. Lightly grease a standard 12-count muffin pan and set it aside. Combine chocolate pancake mix and brown sugar in a large bowl, stir and set bowl aside.
- In a separate medium size bowl, combine mashed banana and butter, mix well. Add in the beaten egg and milk and stir. Add the milk mixture to the dry mixture and stir just until a thick batter forms. Gently fold in the chocolate chips.
- Fill prepared muffins cups to 3/4 full with batter (*see notes below). Bake for 16-18 minutes, or until a toothipick inserted into the center of the muffins comes out clean.
- Enjoy with coffee, tea or a cold glass of milk!
Recipe Video
Notes
- These muffins will keep well in the refrigerator for up to 7 days.
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
Marcelle, I feel you. I hope you take a moment to catch your breath. I remember these days well. We enjoy the Kodiak Pancake-waffle mix on many weekdays. Our grandson loves them. I think you have a great idea, I am going to buy the muffin mix too, doctor it up a bit, and make them for our grandson too. Thanks for the inspiration.
Velva
Thank you so much, Velva!! xo
Who doesn’t love a healthy chocolate muffin?! They look awesome, Marcella!
Thank you so much, David!
They turned out bakery perfect and healthy enough for breakfast 🙂
Thank you so much, Angie!
you can never have too much chocolate! :=)
cheers
sherry
I agree completely! Thank you so much, Sherry 🙂