Chocolate protein muffins made with simple staples for a gluten-free and refined sugar-free breakfast or snack you can feel good about.
Preheat the oven to 350°F (175°C). Line a 12-count muffin tin with liners or spray generously with cooking spray.
In a mixing bowl, sift together the dry ingredients. In another large bowl, whisk together the wet ingredients. Gently combine the wet ingredients into the dry ingredients. Fold in the chocolate chips.
Spoon the batter into the lined muffin pan, filling the cups two-thirds to three-quarters full. Bake the muffins for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes. Remove the muffins to a cooling rack to finish cooling before serving.
Notes:
• If using coconut oil, use warm milk so the coconut oil won’t solidify. If using avocado oil, use milk at cold or room temperature.
• Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Credits:
A special thanks goes to Lindsay (@cottercrunch) for her mouthwatering muffin recipe that has been the highlight of these delightful treats. Lindsay's exceptional creativity and dedication to crafting vegan delicacies have truly elevated the world of plant-based desserts.
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Ingredients
Directions
Preheat the oven to 350°F (175°C). Line a 12-count muffin tin with liners or spray generously with cooking spray.
In a mixing bowl, sift together the dry ingredients. In another large bowl, whisk together the wet ingredients. Gently combine the wet ingredients into the dry ingredients. Fold in the chocolate chips.
Spoon the batter into the lined muffin pan, filling the cups two-thirds to three-quarters full. Bake the muffins for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes. Remove the muffins to a cooling rack to finish cooling before serving.
