Chocolate Protein Muffins (Vegan, Gluten Free) (Edit recipe)

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!

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	316
Fat:	15 g
Carbohydrates:	34 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	253 mg
Fiber:	5 g
Sugars:	12 g
Calculated per serving.

by Chloe Martin

Serves: 10

Ingredients

1 cup Soy Milk, or non-dairy milk of choice
0.25 cup Almond Milk Yogurt, or non-dairy yogurt of choice or applesauce
1 tsp Apple Cider Vinegar
1 cup Oat Flour
0.333 cup Chocolate Protein Powder, I used Unicorn Superfoods Chocolate Fudge Plant Protein
0.5 cup Cane Sugar, unrefined, or granulated sweetener of choice
0.333 cup Raw Cacao Powder, or cocoa powder
1.5 tsp Baking Powder
0.5 tsp Salt
0.25 cup Coconut Oil, melted, or light olive oil
2 tsp Vanilla Extract
0.5 cup Dark Chocolate Chips, plus extra for topping (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.