Chocolate Protein Muffins (Vegan, Gluten Free)

Ultra rich, super chocolatey, and packed with protein, these muffins are made with simple ingredients and are easy to make! Perfect for fixing your chocolate cravings while energizing you and keeping you full for hours. Plus they’re vegan and gluten free. If you like having dessert for breakfast, you're gonna love these. They taste so good that no one will know that you snuck in some extra protein. They make a great breakfast, snack, or even dessert, and are even better warmed up so the chocolate gets all melty and gooey. These muffins have got to be one of my top favorite recipe creations yet!

Author: Chloe's Creative Kitchen

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 10 servings

Calories: 219 kcal per serving

Ingredients

1 cup - Soy Milk, or non-dairy milk of choice
¼ cup - Almond Milk Yogurt, or non-dairy yogurt
1 tsp - Apple Cider Vinegar
1 cup - Oat Flour
⅓ cup - Chocolate Protein Powder
½ cup - Cane Sugar
⅓ cup - Cacao Powder, Raw
1 ½ teaspoons - Baking Powder
½ tsp - Salt
¼ cup - Coconut Oil
2 teaspoons - Vanilla Extract
½ cup - Dark Chocolate Chips

Instructions

Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with 10 paper liners – the recipe makes 10 muffins. Lightly spray oil on the paper to prevent the muffins from sticking to them.
In a medium mixing bowl, whisk milk, yogurt, and apple cider vinegar to make vegan ‘buttermilk.’ Set aside for 5 minutes.
In a large mixing bowl, whisk all the dry ingredients together: oat flour, protein powder, cacao powder, cane sugar, baking powder, and salt. Set aside.
In the bowl with the soy milk, whisk in melted coconut oil and vanilla extract.
Stir the wet ingredients into the dry ingredients in three additions to avoid lumps. Stir until the batter is smooth with no lumps. Fold in chocolate chips.
Divide batter into the 10 muffin liners. Each should be 3/4 full.
Bake on the center rack of the oven for 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool on a cooling rack. Enjoy!
Store in an airtight container for up to 1 week in the fridge, or freeze for later.

Nutrition