Doughy Chocolate Protein Muffins

Soooooo good!  Who says you can’t enjoy tasty sweet treats like cakes and muffins when staying on track to health goals?

Health Benefits

Packed with protein, fibre and nutrients – These easy-peasy muffins can be baked and stored for quick grab-and-go snacks or for healthy breakfasts served with low fat greek yogurt and berries.

Lean Protein: Protein powder

Low fat carbs: Dates, Bananas, flour, oats

Healthy fats: egg or flaxseed

Nutrients:  Dates, Bananas, cocoa powder

Set oven to: 170°C non-fan, 160°C fan 

Preparation: Fill a muffin tray with cases, get your blender out, grab a big wooden spoon and mixing bowl.

Perfect Plate Set Up:

Serves 1


All ingredients (apart from possibly the protein powders which you may need to source online) are available from most major supermarkets.

  • 75g chopped dates
  • 55g Rolled Oats
  • 2 bananas
  • 1 egg OR 10g milled flaxseed
  • 1/4 teaspoon bicarb of soda
  • 100g white self-raising flour
  • 75g pumpkin Protein powder or soya protein powder (sub with whey if non-vegan)
  • 2 tbsp cocoa powder
  • 1/2 teaspoon vanilla extract
  • 300ml water (may need more if doesn’t have cake batter consistency!!  Depends on protein powder used)


Soak the dates in a little boiling water for 5 mins then blend to create a paste

Mix all dry ingredients together 

Blend all wet ingredients in a smoothie blender or food processor


Distribute evenly between muffin cases and bake for 30 mins

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