Description
These are the best vegan chocolate protein muffins for meal prep! Each one is gluten-free, refined sugar-free, and packed with 7 grams of protein.
Ingredients
Scale
- 1 tablespoon of flaxseed, ground
- 3 tablespoons of water
- 1 cup of plant milk (soy is highest in protein)
- 1 teaspoon of apple cider vinegar (or lemon juice)
- 2 cups of oat flour
- 1/2 cup of almond flour
- 1/2 cup of chocolate protein powder
- 1/4 cup of cocoa powder
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 ripe banana, mashed
- 1/2 cup of maple syrup
- 1/2 cup of melted coconut oil (or any neutral oil)
- 1 teaspoon of vanilla extract
- 1 cup of vegan chocolate chips
Utensils You Will Need:
- 12-Cup Muffin Pan
- Muffin Liners
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- In a small bowl, mix the ground flaxseed and water together. Set aside for 5 minutes to create a flax egg.
- In a large cup, stir the milk and apple cider vinegar together and set aside for 5 minutes to create the vegan buttermilk.
- In a large bowl, mash the ripe banana with the back of a fork. Pour in the maple syrup, melted coconut oil, vanilla extract, flax egg, vegan buttermilk, and mix.
- Add in the oat flour, almond flour, chocolate protein powder, cocoa powder, baking powder, and a pinch of salt. Gently mix until the batter is combined.
- Line a 12-cup muffin pan with liners. Pour about 1/3 cup of batter into each cup and sprinkle additional chocolate chips on top.
- Bake for 40 minutes. Stick a knife or toothpick into the center of one to check it’s fully baked. Let the muffins cool for 15 minutes in the pan and enjoy!
- Prep Time: 10
- Cook Time: 35
- Category: Dessert, Breakfast
- Method: Baking
