Vegan Double Chocolate Protein Muffins Recipe
These Vegan Double Chocolate Protein Muffins are ultra rich, super chocolatey, and packed full of protein. Made in one bowl with simple, gluten-free friendly ingredients, these muffins are perfect for breakfast or a snack. They combine cocoa and chocolate protein powder for a decadent yet nutritious treat that satisfies chocolate cravings while supporting your protein intake.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, Baked Goods
- Diet: Vegan, Gluten Free Friendly
Ingredients
Dry Ingredients
- 1 1/4 cup flour (swap for gluten free as needed)
- 1/2 cup sugar (can use coconut sugar)
- 1/4 cup cocoa powder
- 6 tablespoons chocolate protein powder
- 1 tablespoon baking powder
- Pinch salt
Wet Ingredients
- 1 cup soy milk, oat milk, rice milk, almond milk, or other plant milk
- 1/2 cup canola oil or other neutral oil of choice
- 3 tablespoons applesauce (swap for dairy free Greek yogurt as wanted)
- 1 teaspoon vanilla extract
Add-ins
- Chocolate chips (quantity as desired for folding into batter and topping)
Instructions
- Preheat Oven and Prepare Muffin Tray: Preheat the oven to 375°F (190°C). Line a muffin tray with parchment paper cups or spray with a light coating of neutral flavored spray and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the dairy-free milk, oil, sugar, applesauce, vanilla extract, and a pinch of salt until fully combined and smooth.
- Add Dry Ingredients: Sift the flour, cocoa powder, chocolate protein powder, and baking powder into the wet ingredients bowl. Switch to a spatula and mix until the batter just comes together; a few lumps are acceptable. Gently fold in chocolate chips, being careful not to overmix.
- Scoop Batter Into Muffin Tray: Divide the batter evenly among the muffin cups. Sprinkle a few extra chocolate chips on top of each muffin for added texture and visual appeal.
- Bake: Bake the muffins on the middle rack for 22-24 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool the muffins on a wire rack for at least 15 minutes before serving.
Notes
- Variations: Add a quarter to half cup chopped walnuts or almonds, or seeds like pumpkin or sunflower for extra texture.
- Incorporate 1/3 cup frozen raspberries with the chocolate chips for delicious chocolate raspberry muffins.
- Replace applesauce with an equal amount of dairy-free Greek yogurt to boost protein content.
- Storage: Store leftover muffins in a sealed container at room temperature for up to 4 days, in the fridge for up to a week, or freeze in an airtight container for up to 3 months.
- Reheating: Let muffins come to room temperature or microwave individually for 15 seconds. Alternatively, warm in a 300°F oven for 3-5 minutes.
