Chocolate Protein Muffins Recipe

Introduction

These Chocolate Protein Muffins are a delicious and nutritious treat, perfect for a quick breakfast or post-workout snack. Made with protein-fortified soy milk and chocolate protein powder, they offer a rich chocolate flavor without dairy. Enjoy a moist, tender muffin that keeps you energized throughout the day.

Ingredients

• 1 cup soy milk (protein fortified recommended)
• 1/4 cup dairy-free yogurt (or applesauce)
• 1 teaspoon apple cider vinegar (or lemon juice)
• 1 cup homemade oat flour
• 1/3 cup chocolate protein powder
• 1/2 cup cane sugar
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 cup mild-flavor olive oil (or melted coconut oil)
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 batch protein frosting (see recipe)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Line a 12-hole muffin tray with 10 paper liners, as this recipe makes 10 muffins. Lightly spray the liners with oil to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the soy milk, dairy-free yogurt, and apple cider vinegar. Let the mixture sit for 5 minutes until it curdles, creating a vegan ‘buttermilk’ base.
3. Step 3: In a separate bowl, combine the oat flour, chocolate protein powder, cocoa powder, cane sugar, baking powder, and salt. Stir until evenly mixed and set aside.
4. Step 4: Add the olive oil and vanilla extract to the curdled milk mixture and stir well.
5. Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, stirring thoroughly after each to avoid lumps. The batter should be fairly liquid yet smooth.
6. Step 6: Spoon the batter into the muffin liners, filling each about three-quarters full.
7. Step 7: Bake the muffins on the center oven rack for 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the muffins to cool completely on a wire rack for about 2 hours before frosting. Frosting warm muffins will cause the chocolate frosting to melt.

Tips & Variations

• Substitute dairy-free yogurt with unsweetened applesauce for a lighter texture.
• Use melted coconut oil instead of olive oil for a subtle coconut flavor.
• Add chopped nuts or dairy-free chocolate chips to the batter for extra texture.
• Ensure the vegan ‘buttermilk’ curdles well for the best rise and tenderness.

Storage

Store the muffins in an airtight container in the refrigerator for up to 3 days. They also freeze well; wrap individually or place in a freezer-safe container for longer storage. To reheat, thaw at room temperature and warm briefly in a microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of soy milk?

Yes, you can substitute regular milk, but the protein content and flavor will differ slightly. To mimic the vegan ‘buttermilk’ effect, add a teaspoon of vinegar or lemon juice to the milk and let it sit for 5 minutes before mixing.

What can I use instead of chocolate protein powder?

You can replace chocolate protein powder with an equal amount of all-purpose flour or oat flour, but the muffins will have less protein and a milder chocolate taste. Consider adding a bit more cocoa powder for richness.

Chocolate Protein Muffins Recipe

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★★★★★

4.8 from 52 reviews

Delicious and protein-packed chocolate muffins that are dairy-free and vegan-friendly, perfect for a healthy snack or breakfast treat. These muffins combine wholesome oat flour and chocolate protein powder, enhanced with cocoa and a hint of vanilla, baked to moist perfection and topped with a vegan protein frosting.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes + 2 hours cooling
• Yield: 10 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup Soy Milk (protein fortified)
• 1/4 cup Dairy-Free Yogurt (or applesauce)
• 1 teaspoon Apple Cider Vinegar (or lemon juice)
• 1/4 cup Mild-Flavor Olive Oil (or melted coconut oil)
• 2 teaspoons Vanilla Extract

Dry Ingredients

• 1 cup Homemade Oat Flour
• 1/3 cup Chocolate Protein Powder
• 1/2 cup Cane Sugar
• 1/3 cup Unsweetened Cocoa Powder
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt

Additional

• 1 batch Protein Frosting Recipe

Instructions

1. Preheat Oven and Prepare Muffin Tray: Preheat your oven to 350°F (180°C). Line a 12-hole muffin tray with 10 paper liners, as this recipe yields 10 muffins. Lightly spray the papers with oil to ensure the muffins do not stick.
2. Make Vegan Buttermilk: In a large mixing bowl, whisk together the soy milk, dairy-free yogurt, and apple cider vinegar. Let this mixture sit for 5 minutes until it curdles, creating a vegan ‘buttermilk’ which aids texture and flavor.
3. Mix Dry Ingredients: In another bowl, combine the oat flour, chocolate protein powder, unsweetened cocoa powder, cane sugar, baking powder, and salt. Stir well to evenly distribute all dry components.
4. Combine Wet Ingredients: Add the mild-flavor olive oil and vanilla extract to the ‘buttermilk’ mixture, stirring gently to blend everything together thoroughly.
5. Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet ingredients in three parts to avoid lumps. Ensure to stir well after each addition until the batter is smooth and fairly liquid without lumps.
6. Fill Muffin Liners: Spoon the batter into each muffin liner, filling them about three-quarters full to allow room for rising during baking.
7. Bake the Muffins: Place the tray on the center rack of the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool Muffins: Remove muffins from the oven and transfer them onto a cooling rack. Allow them to cool completely for about 2 hours before applying the frosting to prevent melting.
9. Frost Muffins: Once fully cooled, spread the protein frosting evenly over each muffin for a delicious finishing touch.
10. Storage: Store muffins in an airtight container in the refrigerator for up to 3 days, or freeze to keep them fresh for a longer period.

Notes

• Using protein fortified soy milk boosts the protein content and helps create a richer batter.
• Allow the batter to rest for a few minutes after mixing to reduce any residual lumps.
• Do not frost the muffins while warm to prevent the frosting from melting.
• You can substitute the dairy-free yogurt with applesauce for a slightly different texture and flavor.
• Homemade oat flour can be prepared by grinding rolled oats in a food processor until fine.

Keywords: chocolate, protein muffins, vegan, dairy-free, healthy snack, breakfast, oat flour, protein powder, baking