High Protein Chocolate Peppermint Muffins (Sugar Free)
If you love chocolate and peppermint together, you’re going to love these High Protein Chocolate Peppermint Muffins! They’re soft, chocolatey, and have just the right amount of peppermint flavor to make them perfect for the holidays.
And here’s a little secret ingredient you might not expect. We’re using pumpkin puree to help keep these muffins moist! But don’t worry, they don’t taste like pumpkin.
I wanted a lighter chocolate peppermint muffin that would be delicious for breakfast, an afternoon snack, or even a little something sweet with my coffee. By using chocolate protein powder, Greek yogurt, and pumpkin puree, we can make a delicious muffin without adding oil or butter.
I developed this recipe using Devotion Chocolate Protein Powder, but I know not everyone has Devotion in their pantry. I’ve included some other protein powder options below, along with tips for getting the best results.
And if you love chocolate peppermint as much as I do, be sure to check out my [No-Bake Chocolate Peppermint Cheesecake Bars — INSERT LINK] for another delicious holiday treat!
Why You’ll Love These Chocolate Peppermint Protein Muffins
There are plenty of reasons to add these muffins to your holiday baking list!
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Extra protein: Chocolate protein powder and Greek yogurt help boost the protein content.
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Soft and moist: Pumpkin puree adds moisture without making the muffins taste like pumpkin.
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Rich chocolate flavor: Cocoa powder, chocolate protein powder, and chocolate chips make these deliciously chocolatey.
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No added oil or butter: A lighter option than traditional chocolate muffins.
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Sugar-free: Made with sugar-free sweetener and chocolate chips.
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Perfect for Christmas: Chocolate and peppermint are such a wonderful holiday combination.
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Great for making ahead: Bake a batch to enjoy throughout the week.
And if you’ve ever had protein muffins turn out dry or rubbery, keep reading! I’ve included some tips that can make a big difference.
Why Use Pumpkin Puree in Chocolate Muffins?
I know pumpkin might sound like a strange ingredient for chocolate peppermint muffins, but it works really well!
Plain pumpkin puree adds moisture without requiring additional oil or butter.
And because these muffins have plenty of chocolate flavor from the cocoa powder, chocolate protein powder, and chocolate chips, the pumpkin flavor stays in the background.
We’re not making pumpkin spice muffins here!
The pumpkin simply helps give them a softer texture.
Just make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that would change the flavor.
What Is the Best Protein Powder for Baking Muffins?
This is a really important question because not all protein powders behave the same way when they’re baked.
Some protein powders work beautifully in smoothies or protein shakes but can leave muffins dry, dense, or rubbery.
I developed these Chocolate Peppermint Protein Muffins using Devotion Chocolate Protein Powder.
Devotion contains a combination of whey and casein proteins, which helps it work well in baking.
But I realize not everyone has Devotion, and I don’t want you to feel like you have to purchase a specific brand just to make these muffins!
Here are a few other protein powders worth considering.
1. PEScience Select Protein
PEScience Select is one of the first alternatives I would consider.
Like Devotion, it uses a combination of whey and casein proteins. This type of blend generally works better for certain baked goods than using whey isolate alone.
PEScience also shares protein muffin recipes using its powders.
For these chocolate peppermint muffins, I would look for a chocolate flavor, such as Frosted Chocolate Cupcake or Chocolate Truffle.
Because I haven’t tested PEScience in this exact recipe, you may need to adjust the liquid slightly.
2. Quest Chocolate Milkshake Protein Powder
Quest Chocolate Milkshake is another option worth trying.
It contains a combination of whey protein isolate, micellar casein, and milk protein isolate.
This makes it a reasonable alternative to consider for baking.
Keep in mind that Quest may have a different sweetness level and absorbency than Devotion.
Watch your batter consistency and adjust the optional almond milk if needed.
3. Clean Simple Eats Protein Powder
Clean Simple Eats is another brand that offers protein powders used in baking recipes, including muffins.
A chocolate variety would be the most natural choice for this recipe.
However, its formulation is different from Devotion, so I wouldn’t expect it to behave exactly the same way.
If you use Clean Simple Eats, pay particular attention to how thick the batter becomes.
What About Regular Whey Protein Powder?
If you already have a chocolate whey protein powder at home, you can experiment with it, but I want to give you a little warning.
Some whey-only protein powders can become dry or rubbery when heated.
That doesn’t mean they can’t work, but you may need to adjust the liquid, and the finished muffins may have a different texture.
For this particular recipe, I would try a whey-and-casein blend first.
My Tips for Substituting Protein Powder
If you decide to try a different brand, here are a few things to remember:
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Start with a chocolate-flavored protein powder.
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Compare the weight in grams of the protein powder called for in the recipe rather than assuming every scoop is the same size.
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Watch the batter consistency. If it’s unusually thick, add a little of the optional almond milk at a time.
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Avoid adding too much extra liquid at once.
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Check the muffins toward the beginning of the baking window.
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Remember that changing protein powders may also change the sweetness and nutrition information.
My recommendation: If you’re making these for the first time and have Devotion, use that. If not, PEScience Select or Quest Chocolate Milkshake would be my first alternatives to consider.
These substitutions haven’t been tested in my exact muffin recipe, so a little experimenting may be necessary.
How to Get a Rich Chocolate Flavor
I love chocolate and peppermint together, and I wanted the chocolate flavor to really come through in these muffins.
That’s why I like using two kinds of cocoa powder.
Regular unsweetened cocoa powder provides that familiar chocolate flavor.
Black cocoa powder adds a deeper color and a darker chocolate flavor.
The combination gives the muffins a beautiful chocolate appearance without making them heavy.
If you don’t have black cocoa powder, you can use regular unsweetened cocoa powder instead.
I also include optional espresso powder.
Now, don’t worry! These aren’t coffee-flavored muffins.
A little espresso powder helps enhance the chocolate flavor without making the muffins taste like coffee.
And of course, those sugar-free chocolate chips add little pockets of chocolate throughout!
How to Keep Protein Muffins Soft and Moist
If you’ve baked with protein powder before, you probably know that getting the texture right can sometimes be challenging.
Protein powder absorbs moisture differently than traditional baking ingredients, and overbaking can make muffins dry.
Here are my tips for getting the best results.
Don’t Overmix the Batter
Once the wet and dry ingredients come together, mix just until combined.
Overmixing can affect the texture and leave you with muffins that are tougher than you want.
Gently fold in the chocolate chips at the end.
Pay Attention to the Batter
Different protein powders absorb different amounts of liquid.
If your batter seems unusually thick, add a little of the optional almond milk until it reaches a workable muffin-batter consistency.
You don’t want the batter overly thin, either.
Don’t Overbake
This is especially important with protein muffins!
Begin checking them near the beginning of the baking time listed in the recipe card.
A toothpick inserted into the center should come out without wet batter. A few moist crumbs are fine.
Just make sure you don’t accidentally insert the toothpick into a melted chocolate chip!
Let Them Cool
Allow the muffins to rest briefly in the muffin pan before transferring them to a wire rack.
This gives them time to set and helps prevent them from breaking apart.
Optional Peppermint Cream Cheese Drizzle
I wanted to add a little something special to these muffins without making a heavy frosting, so I whipped up a quick peppermint cream cheese drizzle!
I used just 2 tablespoons of whipped cream cheese, a little powdered sweetener, a splash of vanilla, and a tiny bit of peppermint extract. Then I added enough unsweetened almond milk to thin it out until it was easy to drizzle over the muffins.
There’s really no need for a thick frosting here. Just a little drizzle adds some extra sweetness and creamy peppermint flavor without overpowering the chocolate.
My tip: Start with just a drop or two of peppermint extract. You already have peppermint in the muffins, so you don’t want the topping to be too strong.
Let the muffins cool completely before adding the drizzle so it stays on top instead of melting into the muffins.
And if you prefer your muffins without frosting, they’re delicious that way, too!
How Much Peppermint Extract Should I Use?
Peppermint extract is strong, and a little goes a long way!
You want enough peppermint to complement the chocolate without overpowering it.
I recommend following the amount in the recipe card for your first batch.
And make sure you’re using peppermint extract rather than a general mint extract. Some mint extracts have a spearmint flavor that isn’t quite what we’re going for here.
If you decide you want a stronger peppermint flavor, you can increase it slightly the next time you make the muffins.
How to Store Chocolate Peppermint Protein Muffins
These muffins are great for preparing ahead of time.
Refrigerator: Store cooled muffins in an airtight container in the refrigerator for up to four days.
Freezer: You can freeze cooled muffins in a freezer-safe container for approximately 2–3 months for best quality.
Reheating: If you enjoy warm muffins, microwave briefly until warmed through. Be careful not to overheat them, which can dry out protein baked goods.
If you add a creamy frosting, keep the muffins refrigerated and follow the storage needs of the frosting ingredients.
High Protein Chocolate Peppermint Muffins FAQs
Do these muffins taste like pumpkin?
No! The pumpkin puree is included to help keep the muffins moist.
The chocolate and peppermint are the flavors you’ll notice.
Can I use another protein powder instead of Devotion?
Yes, but results may vary.
PEScience Select and Quest Chocolate Milkshake are two alternatives worth considering because they contain whey-and-casein protein blends.
Clean Simple Eats is another option, although its baking behavior may be different.
Pay attention to the batter consistency and use the optional almond milk if needed.
Can I use regular cocoa instead of black cocoa?
Absolutely!
Regular unsweetened cocoa powder will work, although your muffins may be a little lighter in color.
Can I leave out the espresso powder?
Yes! It’s completely optional.
The espresso powder enhances the chocolate flavor, but the muffins will still be delicious without it.
Why did my protein muffins turn out dry?
They may have baked too long, or your protein powder may have absorbed more liquid than the one used in the original recipe.
Try checking them earlier next time, and pay attention to how thick the batter is before baking.
Can I make these muffins ahead of time?
Definitely!
They’re convenient to prepare ahead for breakfasts, snacks, or holiday gatherings.
Are these muffins baked or no-bake?
These muffins are baked in the oven.
If you’re looking for a no-bake chocolate peppermint treat, be sure to check out my No-Bake Chocolate Peppermint Cheesecake Bars!
More Chocolate Peppermint Recipes You’ll Love
If you love chocolate peppermint, I’ve got a few more delicious recipes for you to try this holiday season!
[Chocolate Peppermint Mini Bundt Cakes — INSERT LINK]
These little cakes are thick, fudgy, and full of chocolate peppermint flavor. They’re a wonderful low-carb holiday dessert.
No-Bake Chocolate Peppermint Cheesecake Bars
Three delicious layers of chocolate, creamy peppermint cheesecake, and a chocolate topping. Perfect for Christmas dessert trays!
Sugar-Free Peppermint Mocha Latte
What could be better with a chocolate peppermint muffin than a homemade peppermint mocha? Enjoy all those delicious coffee shop flavors without the traditional added sugar.
Sugar-Free Peppermint Coffee Syrup
Make your own peppermint syrup for homemade holiday coffee drinks.
A Delicious High Protein Holiday Muffin
If you’re looking for something a little different for your holiday baking, these High Protein Chocolate Peppermint Muffins are a delicious option.
They’re soft, full of chocolate flavor, and have just enough peppermint to make them feel special.
Enjoy one with your morning coffee, pack one for an afternoon snack, or add them to your Christmas breakfast menu.
And remember, if you don’t have Devotion protein powder, you can experiment with one of the alternatives I mentioned above.
I love sharing recipes that make healthy eating a little easier without giving up the foods and flavors we enjoy!
Save this recipe for your holiday baking list!
Optional Sugar-Free Peppermint Candy Topping
Want to make these muffins look a little more festive? 🎄
After drizzling the muffins with the peppermint cream cheese frosting, I sprinkled a few crushed sugar-free peppermint candies over the top.
They add a pretty pop of red and white, a little crunch, and an extra touch of peppermint flavor. Perfect for Christmas!
I found these sugar-free peppermint candies on Amazon, and they’re such a fun way to dress up holiday treats!
My tip: Add the crushed candies shortly before serving so they stay crunchy and don’t start dissolving into the frosting.
As an Amazon Associate, I earn from qualifying purchases.
High Protein Chocolate Peppermint Muffins
Ingredients
Dry ingredients
- ¾ cup oat flour
- ½ cup Devotion chocolate protein powder See post for other options
- ¼ cup unsweetened cocoa powder—I used 3 tablespoons regular cocoa and 1 tablespoon black cocoa
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon espresso powder optional
- 1/4-1/3 C Allulose
Wet ingredients
- ½ cup plain pumpkin puree
- 2 large eggs
- ½ cup egg whites
- ¾ cup nonfat Greek yogurt
- ¼ cup unsweetened almond milk only if needed
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
Add-in
- ⅓ cup sugar-free chocolate chips
Instructions
- Preheat your oven to **350°F**. Line 10–12 muffin cups with liners or spray with non-stick spray.
- In a large bowl, whisk together the oat flour, protein powder, cocoa powders, baking powder, baking soda, salt, espresso powder, and powdered sweetener.
- In a separate bowl, whisk together the pumpkin, eggs, egg whites, Greek yogurt, almond milk, vanilla, and peppermint extract until smooth.
- Add the wet ingredients to the dry ingredients. Stir gently until just combined, then fold in the chocolate chips. I reserved some to sprinkle on top.
- Divide the batter among the muffin cups, filling approximately three-quarters full. If you left any chocolate chips to sprinkle on top, add them now.
- Bake for **18–22 minutes**, checking at 18 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter. Avoid testing directly through a melted chocolate chip.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve as desired. I used a little of the frosting mentioned in the post. But it isn't necessary.
Notes
– **Sweetener:** The protein powder is already sweetened. Adjust the sweetness in a future batch if needed; don’t taste raw batter.
– **Pumpkin:** Use plain pumpkin puree, not pumpkin pie filling. It adds moisture without adding pumpkin pie spices.
– **Texture:** These are lighter muffins with no added oil or butter. Mix gently and avoid overbaking for the best texture.
– **Black cocoa:** The combination of regular and black cocoa gives a deeper chocolate flavor. You can use all regular cocoa if needed.
