Chocolate Energy Muffins
These nutrient-packed, chocolate muffins will keep you energized every bite of the way! They offer a balance of protein and fiber for sustained energy, plus the espresso adds a hit of caffeine and a subtle mocha flavor for the ultimate power-up.
If you don’t have espresso on hand, you can use instant coffee instead; just be sure it’s finely ground into a powder. While 1 to 2 Tablespoons is my recommended amount, you can adjust depending upon how much (or little) caffeine you’re looking to add. You can also choose to omit the espresso entirely if you’re caffeine-sensitive or prefer to make these kid-friendly.
These mocha-licious muffins are gently sweet thanks to the applesauce (which you can swap with mashed bananas or canned puréed pumpkin if desired) and a hint of maple syrup. Trust me, midday munchin’ will remind you that muffin is impossible when you’re nourished… and caffeinated.
Try these Banana Chocolate Chip Muffins!
Chocolate Energy Muffins
Ingredients
- 1 ¼ cup whole wheat flour or gluten-free 1:1
- ½ cup 2 scoops chocolate protein powder*
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 to 2 Tablespoons espresso powder, or finely ground coffee powder
- 1 ½ cups unsweetened applesauce**
- ¼ cup milk*** of choice or water
- ¼ cup maple syrup
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ to ½ cup mini semi-sweet chocolate chips, optional
Instructions
- Preheat oven to 350ºF. Mist a standard muffin tin with nonstick oil spray or line with cupcake liners. Set aside.
- In a medium mixing bowl, add the dry ingredients (flour, protein powder, salt, baking soda, optional espresso powder) and blend.
- In a separate mixing bowl, add the wet ingredients (applesauce, milk/water, maple syrup, eggs and vanilla), and stir until well combined.
- Add wet ingredients to dry ingredients and mix until the batter is well-blended and there’s no flour streaks. Do not overmix. Fold in optional chocolate chips. Divide the batter among the 12 prepared muffin tins and bake in oven on middle rack for about 20 minutes (until an inserted toothpick comes out clean).
- Let cool before eating or storing. Muffins will last in an airtight container or freezer-safe bags for 3 months in the freezer.
Could I use Greek yogurt instead of milk/water?
Hi Linda. Yes, you can use Greek yogurt! One note: If the batter feels too thick as you’re stirring, you can add a splash of milk or water to smooth it out (you don’t want the batter to become too thick). Please let us know if you decide to try it and how it turns out.
—Team Joy
What kind of protein powder do you use?
Hi Debra, the brands listed below have been rigorously verified by independent labs for heavy metals (arsenic, cadmium, lead)—all passed with flying colors.
CHOCOLATE FLAVOR
• Levels Whey Protein – Pure Chocolate
• Levels Whey Protein – Chocolate Mocha
• Levels Whey Protein – Chocolate Peanut Butter
• Levels Whey Protein – Double Chocolate
• Levels Whey Protein – Cappuccino
• Puori PW1 Whey Protein – Dark Chocolate
• Shakeology Plant-based Cookies & Cream
VANILLA FLAVOR
• PlantFusion Complete Protein – Vanilla
• Shakeology Plant-based Vanilla
• PW1 Whey Protein – Vanilla
• Levels Whey Protein – Vanilla Bean
• Levels Whey Protein – Vanilla Cinnamon
• Puori PW1 Whey Protein Vanilla
BERRY FLAVOR
• Levels Whey Protein – Strawberry
• Wicked Protein — nice option to simply mix with water or milk
o Tropical Punch Clear Whey
o Cherry Limeade Clear Whey
o Blue Raspberry Clear Whey
UNFLAVORED
• Isopure® Zero Carb Protein
• Nutricost® Grass-Fed Whey Protein Isolate
• Now Sports® Pea Protein
• Nutiva Hemp Protein Powder
• Levels Whey Protein
Hope this info helps!
—Donna
Can you use cocoa via powder for the protein powder?
Hi Janice. Good question! CocoaVia’s plant-based nutrients are sensitive to prolonged heat so I wouldn’t recommend it for this recipe. That’s why I usually use it in smoothies and overnight oat recipes!
These are delicious! Tastes like cake but better! Great quick option for an early school morning.
I’m so happy to hear you’re enjoying these energy muffins, Nicole! And wow “tastes like cake but better” is the ultimate compliment 😉 Hope they help make your mornings a bit easier and more delicious!
Could I use 1:1 GF flour in place of whole wheat flour?
Hi Courtney! Yes, a gluten-free 1:1 flour should work well in this recipe! Be careful to not overmix the batter, as gluten free flours can become gummy if overmixed. And you may need a few extra minutes in the oven, so check for doneness using a toothpick. Happy baking!
— Olivia
Joy, Could I use almond flour in place of wheat flour. King Arthurs almond flour seems to work great as a replacement in other recipes. I can’t wait to make these.
Hi Judy! I haven’t tried these muffins with almond flour (yet), but I think the swap will work well. They might be a bit more moist, which is never a bad thing. If you do give it a try, please let me know how they turn out. Fingers crossed it’s a delicious experience!
I’m made these muffins using almond flour since I’m gluten sensitive. I also substituted cocoa powder for coffee grounds. They turned our delicious. I’m going to make them again and use bananas this time in place of the applesauce to
Hi Judy! So happy to hear you enjoyed these muffins — and I’m grateful you shared your swaps. Now I know that almond flour will work! Bananas will most definitely be delicious, too. Report back after you’ve tried that version!
I haven’t tried them because I cannot have protein powder, can I substitute something else or just leave it out? I love your recipes.
Hi Nancy! Thank you for the recipe love 🙂 For these muffins, the chocolate protein powder contributes to the structure, texture, as well as the sweetness and chocolately flavor. While they could be made without the protein powder, it would require a bit of reformulating. Joy is going to add onto her to-do list for the fall. And, in the meantime, she suggested you take a look at these other muffin options which do not contain any protein powder: Banana Chocolate Chip Muffins, Zucchini Walnut Muffins, and Cranberry-Orange Muffins. While none of these recipes contain espresso powder, if you’re looking for a gentle caffeine boost, you can always enjoy them with a cup of coffee or a single (or double!) espresso. — Eliza (Team Joy)
Can I leave out the protein powder and add unsweetened cacao?
Hi Kathleen! Great minds think alike…another community member, Nancy, had the very same question! The chocolate protein powder in these muffins adds sweetness, chocolatey flavor, and helps with the structure and texture. Skipping it would mean reworking the recipe a bit, but Joy has added it to her fall to-do list. In the meantime, you might love some of the other muffins mentioned above (no protein powder required!). — Eliza (Team Joy)
When you say maple syrup in a recipe, should it be sugar free or pure maple syrup? I see maple syrup is used alot in your recipes and want to make sure I’m using the correct kind.
Thank you. Ps. I will be making this!!
Hi Sandy! Joy always uses regular maple syrup, but if you’d like to use sugar-free to drive down calories and sugar, that works too! All nutrition for Joy’s recipes are based on real, pure maple syrup. — Eliza (Team Joy)
Thank you Joy. I have been a you tube fan of yours for many years now. I loved your inductions into the Joy Club. I make your chocolate energy muffins every week, no other muffin remotely compares to it. I tried to go on your sign up but as I live in Canada am not eligible. Boy, do you ever suit your name. Sorry I can only give 5 stars.
A Canadian fan
Carolyn Miller
Carolyn… your note just made my day!! I’m so thrilled that my chocolate energy muffins have become a weekly go-to 😉
And ughhh I’m so sorry the sign-up isn’t available in Canada right now — I hate that it blocked you. Please know how much I appreciate you cheering from north of the border… and I’m crossing my fingers we can expand eligibility in the future!! Sending you a huge hug and SO much gratitude! xx