Egg-Free Double Chocolate Protein Muffins (Dairy-Free/Refined Sugar-Free)
You don’t need eggs to make bakery-style muffins. These double chocolate muffins are also refined sugar-free, dairy-free & loaded with protein. If you’re a fan of dark chocolate, you’ll love these rich-tasting, less-sweet chocolate muffins slathered with softened plant butter or sugar-free strawberry jam along with your morning coffee.
PREP TIME
10 minutes to 15 minutes
COOK TIME
21 minutes to 24 minutes
INGREDIENTS
12
Serves: 6
Ingredients
- 1.333 cups1.333 cups1.333 cups Almond Milk, Unsweetened Vanilla
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 0.5 cup0.5 cup0.5 cup Plant-Based Butter, Softened at room temperature
- 0.25 cup0.25 cup0.25 cup Organic Pure Vermont Maple Syrup - Mount Mansfield Maple Products
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1.25 cups1.25 cups1.25 cups All Purpose Flour
- 0.5 cup0.5 cup0.5 cup Chocolate Protein Powder, I used a vegan chocolate protein powder
- 0.25 cup0.25 cup0.25 cup Cocoa Powder, Unsweetened (not Dutch process)
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 1 cup1 cup1 cup 100% Cacao Organic Vegan Unsweetened Dark Chocolate Chips - Pascha Chocolate Co., Plus 2 Tbsp for topping muffins before baking
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
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 400°. Lightly spray 6 cups of a 12-cup, nonstick muffin pan with avocado oil spray; line with paper liners (skip every other muffin cup see pic 2). Lightly spray paper liners with avocado oil spray.
- Combine almond milk & vinegar in bowl; allow to sit for 10 minutes.
- Add plant butter to large mixing bowl, followed by maple syrup & vanilla extract; stir to combine (mixture will not be smooth).
- In medium bowl, whisk to combine flour, protein powder, cocoa powder, baking powder, baking soda & salt.
- Add dry mixture to wet mixture; stir to partly combine. Add almond milk-vinegar mixture (vegan buttermilk); stir until combined & smooth (but do not over-mix). Stir in 1 cup chocolate chips.
- Evenly over-fill 6 prepared muffin cups with batter (see pic 3). Dot tops with remaining 2 Tbsp chocolate chips (about 7-8 chips for each one). Bake on middle rack of oven at 400 degrees for 8 minutes. Reduce oven temperature to 350 degrees. Bake additional 13-16 minutes or until muffins appear done. Allow to cool in pan 15 minutes before removing to wire rack to continue cooling. Makes 6 large muffins.
Notes
Store leftover muffins in airtight container at room temperature for up to 2 days (and an additional 2 days in the fridge). Plant-based. Vegan. Dairy-free. Egg-free. Refined sugar-free. Peanut-free.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cupcakes & Muffins Dairy Free Desserts Egg Free Nightshade Free Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 650 |
| Fat: | 37 g |
| Carbohydrates: | 50 g |
| Protein: | 24 g |
| Cholesterol: | 0 g |
| Sodium: | 351 mg |
| Fiber: | 12 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.