Vegan Chocolate Protein Muffins!
These Vegan Chocolate Protein Muffins are the perfect healthy snack or breakfast. They are gluten-free, vegan, and refined sugar-free. You can also make these muffins nut-free by substituting coconut milk for the almond milk, making them perfect for school lunches.
Chocolate protein powder adds extra protein to these muffins, helping to make you feel fuller for longer.
This protein is fully plant-based and made with clean ingredients. There is no added sugar, which is what I look for in a protein powder. Not only does this add healthy plant-based protein, but this product is packed with added greens. I’m always looking for ways to add extra greens into my diet, and this is the perfect way to do so without even noticing.
I like to drizzle almond butter or peanut butter over these muffins, but they are also delicious on their own. They are light and fluffy and perfect for a quick snack.
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Banana Chocolate Chunk Muffins, or Lemon Cranberry Muffins.
Vegan Chocolate Protein Muffins (V + GF + RSF)
Ingredients
- 2 cups oat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- ¼ cup cocoa powder
- ½ cup chocolate protein powder
- ¼ cup almond milk
- ¼ cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 cup coconut yogurt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners or grease with coconut oil.
- Add oat flour, baking powder, baking soda, salt, cocoa powder, and chocolate protein powder to a large bowl or blender. Stir or blend on high until fully combined.
- Add almond milk, maple syrup, apple cider vinegar, coconut yogurt, and vanilla. Stir or blend until fully incorporated and smooth.
- Scoop muffin mixture evenly into prepared muffin tins.
- Bake in preheated oven for 20-23 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool. Drizzle with almond butter or peanut butter if desired, and enjoy!
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Sara says
These look delicious! I do have question – what if your protein powder isn’t chocolate flavored? I want to use up what I have before I buy anymore (the one I currently have is just plain, no additional flavors). Should I add more cocoa powder? Thanks!
livesimplyhealthy says
Thank you! I would do 1/4 cup protein powder and sub the other 1/4 cup with cocoa powder to make sure you get enough chocolatey flavour. Hope this helps!
Marcie says
So fluffy!
livesimplyhealthy says
Thank you!
Deborah says
Hey can i omit or replace maple syrup with granulated or liquid stevia or something else?
Same question for Apple cider vinegar.
Can i use vanilla or plain yogurt instead of coconut? Thx
livesimplyhealthy says
Hi Deborah, yes you could use stevia instead of maple syrup. You can definitely use plain yogurt or vanilla yogurt. The apple cider vinegar is used to react with the baking soda so that the muffins rise and get fluffy. If you have regular vinegar you could use that instead. I hope you enjoy them!
Deborah says
Hey
If i do not like any vinegar can i just use more baking powder and no baking soda? Or will thé muffins not rise well or not be fluffy?
Do you taste the vinegar on thé recipe?
Do you i have to use liquid stevia or is granulated ok? If i use granulated do i need more milk to have thé same dry wet ratio?
Will vanilla or plain yogurt taste good in this recipe instead of coconut? Thx
livesimplyhealthy says
You do not taste the vinegar at all in the recipe. Granulated should be okay, yes I would would add a little extra liquid to compensate for losing the liquid from the maple syrup. The coconut yogurt is used because it is plant-based. Regular or vanilla will be just as good.