There’s something oddly satisfying about muffin tops, especially when they’re bursting with double chocolate flavor and a secret boost of protein. They’re like the unexpected treat that feels indulgent but actually keeps you fueled. These Double Chocolate Protein Muffin Tops are inspired by Joy Bauer’s healthy baking style, which means they balance rich taste with a bit of nourishment—perfect for mornings when you’re rushing but still want to enjoy your food.

I remember one chaotic morning when I was juggling getting kids ready for school and trying to sip coffee without burning my tongue. I pulled these muffin tops out of the oven, still warm and slightly gooey on top, and took a bite while rushing out the door. The chocolate chips melted just enough to be a little messy, and the subtle sweetness from the applesauce kept it from feeling too heavy. Honestly, I wasn’t sure if I was eating breakfast or dessert, and that was a nice surprise. Somewhere between the chaos and the chocolate, it felt like a small moment of calm.

Why You’ll Love It:

Rich chocolate flavor without feeling too sweet—balanced by protein that helps keep you full.
They’re quick to make and perfect for meal prep, but fair warning: they might disappear faster than you expect.
The texture hits that perfect spot between soft and slightly crisp on the edges, which I find pretty addictive.
It’s simple — and that’s kind of the point. No complicated ingredients or steps.

These muffin tops aren’t trying to replace your usual breakfast, but they’re a fun way to mix things up, especially if you’re short on time or just want a treat that won’t derail your day.

Double Chocolate Protein Muffin Tops

Print Recipe

Delicious and nutritious double chocolate protein muffin tops inspired by Joy Bauer’s healthy baking style. These muffin tops are packed with protein and rich chocolate flavor, perfect for a quick breakfast or snack.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 muffin tops

Ingredients

Scale

1 cup oat flour
1/2 cup chocolate protein powder
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup plain Greek yogurt
1 large egg
1 teaspoon vanilla extract
1/3 cup unsweetened almond milk
1/2 cup dark chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the oat flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, mix the applesauce, maple syrup, Greek yogurt, egg, vanilla extract, and almond milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the dark chocolate chips evenly throughout the batter.
Using a spoon or cookie scoop, drop large spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops to form muffin top shapes.
Bake for 14 to 16 minutes, or until the tops are set and a toothpick inserted into the center comes out with moist crumbs but no raw batter.
Remove from the oven and allow the muffin tops to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kitchen Notes: I usually bake these on a silicone mat or parchment paper to keep cleanup easy, and they slide right off without sticking. They’re great on their own or paired with a smear of almond butter—if I’m feeling fancy, a dollop of Greek yogurt on the side works too. I haven’t tried them with nuts mixed in, but I imagine some chopped walnuts or pecans would add a nice crunch. Swapping the dark chocolate chips for white chocolate might be a fun twist, though I’m not sure if it would be quite as balanced flavor-wise. And if you’re in a rush, these freeze well, so you can pop one in the toaster for a quick warm-up.

FAQ:

Can I use regular flour? I haven’t tested this recipe with regular flour, but oat flour adds a nice texture and nutrition boost. You might need to adjust the wet ingredients slightly if you swap.

Are these gluten-free? Yes, as long as your oat flour and other ingredients are certified gluten-free.

Can I make these vegan? I haven’t tried a vegan version, but swapping the egg and yogurt for plant-based alternatives could work. Let me know if you experiment!

Ready to give your mornings a delicious shake-up? These muffin tops are waiting for you to bake, savor, and maybe even sneak one (or two) before anyone notices.