Gluten-Free Vegan Chocolate Blueberry Protein Muffins (Edit recipe)

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Low sugar, nut-free and soy-free too, you’d never guess by the rich, chocolatey taste and incredible texture that these protein-packed blueberry muffins are healthy and made without gluten, eggs, or dairy.

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PREP TIME

10 minutes to 15 minutes

COOK TIME

25 minutes

INGREDIENTS

14

Serves: 12

Ingredients

10 Tbsp Avocado Oil
0.25 cup Pure Maple Syrup
2 tsp Pure Vanilla Extract
2.5 cups Gluten-Free All-Purpose Flour - Primal Palate
10 Tbsp Chocolate Protein Powder, I used a vegan, soy-free protein powder
3 Tbsp Cocoa Powder, Unsweetened
1 Tbsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
2 tsp Cornstarch
2 cups Sparkling Water, I used orange flavor but any flavor or plain can be used
1 whole Banana, Very ripe; mashed (1 medium-size banana)
1.333 cups Blueberries, Organic, fresh blueberries (plus 24 more for dotting tops before baking, if desired)
0.75 cup 55% Cacao Organic Vegan Semi-Sweet Dark Chocolate Chips - Pascha Chocolate Co., Plus 1-2 Tbsp more for dotting tops before baking, if desired

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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°. Line 12-cup nonstick muffin pan with paper liners. Lightly spray paper liners with nonstick spray; set aside.
Add oil, maple syrup and vanilla to large bowl; whisk to combine.
To a medium bowl, whisk to combine gluten-free flour, protein powder, cocoa powder, baking powder, baking soda, salt and cornstarch.
Add dry mixture to bowl with oil mixture; use rubber spatula to partly combine (mixture will be a bit dry and crumbly until sparkling water is added).
Add sparkling water; mix well to combine using rubber spatula.
Stir in mashed banana until combined.
Add blueberries and chocolate chips; gently fold in to combine.
Spoon batter into prepared muffin cups, overfilling each one.
If desired, dot tops with additional blueberries and chocolate chips.
Bake on middle rack of oven at 400 degrees for 7 minutes. Reduce oven temperature to 350 degrees; bake for additional 18 minutes.
Cool muffins in pan 25-30 minutes before removing to wire rack to continue cooling. Cool completely before serving. Delicious slathered in plant-based butter.

Notes

Use any flavor of sparkling water; you will not taste it in the muffins. Store leftover, completely cooled muffins in single layer in airtight container at room temperature for up to 2 days. Muffins can also be stored in airtight container in refrigerator for up to 3 days, and microwaved for 5-6 seconds to bring to room temperature. Plant-based. Gluten-Free. Vegan. Nut-Free. Soy-Free. Low-Sugar. Protein-Packed. Allergy-Friendly.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	388
Fat:	18 g
Carbohydrates:	42 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	306 mg
Fiber:	4 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.