Egg-Free Double Chocolate Protein Muffins (Dairy-Free/Refined Sugar-Free) (Edit recipe)

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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.

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PREP TIME

10 minutes to 15 minutes

COOK TIME

21 minutes to 24 minutes

INGREDIENTS

12

Serves: 6

Ingredients

1.333 cups Almond Milk, Unsweetened Vanilla
1 Tbsp Apple Cider Vinegar
0.5 cup Plant-Based Butter, Softened at room temperature
0.25 cup Organic Pure Vermont Maple Syrup - Mount Mansfield Maple Products
1 tsp Pure Vanilla Extract
1.25 cups All Purpose Flour
0.5 cup Chocolate Protein Powder, I used a vegan chocolate protein powder
0.25 cup Cocoa Powder, Unsweetened (not Dutch process)
1.5 tsp Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
1 cup 100% Cacao Organic Vegan Unsweetened Dark Chocolate Chips - Pascha Chocolate Co., Plus 2 Tbsp for topping muffins before baking

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Process

Cook Mode

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.

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About This Recipe

Show nutritional information

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.