DOUBLE CHOCOLATE PROTEIN SQUASH MUFFINS worth making 🍫

These double chocolate protein muffins are high in protein, made without added sugar, and perfect for busy days when you still want to hit your nutrition goals.The difference? Yellow squash for moisture that delivers nutrition, quality chocolate protein, and no added sweeteners needed.

These are perfect for busy days and still hitting goals. Love that they’re easy to pack with me when I need to hit my protein macros (essential for weight loss, muscle building, and strengthening hair and bones). With zero unrefined or added sugar, they’re also great for kids with a sweet tooth who don’t need the sugar crash.

The chocolate chips give these a nice extra chocolate bite unlike other “healthy” muffins, throughout - melty pockets make all the difference.

Made mini muffins last minute without liners or time to get some, and they still turned out great. I’m always proud that the recipes I share are not just nutritious, they’re doable whether you’re busy or not. Case in point: whipped these up when I was totally on the go, didn’t even have liners on hand, and still made it happen. Saving strawberry matcha for another day <3

MACROS (per regular muffin, makes 9):
• Calories: 130
• Protein: 14g
• Carbs: 15g

Double Chocolate Protein Squash Muffins (worth making)

Key Info

• Prep time: 10 minutes

• Bake time: 18–22 minutes (12–15 for minis)

• Yield: 9 regular muffins

• Why it works: High protein, naturally sweetened, balanced macros

Ingredients

Wet Ingredients

• 1 cup finely grated yellow squash, squeezed dry

• 3 egg whites

• ¼ cup unsweetened applesauce

• 2 tbsp Greek yogurt

• 2–3 tbsp almond milk

• 1 tsp Simply Organic vanilla extract

Dry Ingredients

• ¾ cup cassava flour
  (can substitute almond, oat, or coconut flour)

• 2 packets Clean Simple Eats chocolate protein (68 g total)

• 3 tbsp cacao powder (or cocoa powder)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 3 tbsp Lily’s chocolate chips, plus more for topping

Instructions

1. Preheat oven to 350°F and prepare a muffin tin (liners optional).

2. Grate yellow squash and squeeze out excess moisture using a clean towel.

3. In a bowl, mix all wet ingredients, then fold in the squeezed squash.

4. In a separate bowl, combine all dry ingredients.

5. Gently fold dry ingredients into wet until just combined.

6. Fold in chocolate chips.

7. Divide batter evenly and top with additional chocolate chips if desired.

8. Bake 18–22 minutes for regular muffins or 12–15 minutes for minis, until set.

Tips & Variations

• Mini muffins:
  These work especially well as minis. Reduce bake time to 12–15 minutes and watch closely toward the end. No liners required—just grease the pan well.

• Flour swaps:
  Cassava keeps these light, but almond or oat flour also work. Coconut flour will absorb more moisture—start with ½ cup and adjust with extra almond milk as needed.

• Protein powder notes:
  Use a chocolate protein you actually like the taste of. This recipe relies on protein for both structure and sweetness, so quality matters.

• Extra chocolate pockets:
  Press a few chocolate chips into the tops before baking. Those melty pockets make these feel like a treat, not a compromise.

• Make-ahead friendly:
  Store in the fridge for up to 4 days or freeze once cooled. Reheat briefly for a just-baked texture.

• Kid-friendly option:
  These are naturally sweetened with zero added sugar, making them a great option for kids who want something chocolatey without the crash.

Macros (per muffin)

• Makes 9

  • Calories: 130

  • Protein: 14 g

  • Carbs: 15 g

  • Fat: 3 g

  • Fiber: 3 g

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