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Chocolate Protein Muffins

Chocolate Protein Muffins
Rating Love22
Yields1 ServingDifficultyBeginnerPrep Time15 minsCook Time20 mins
 

Chocolate protein muffins made with simple staples for a gluten-free and refined sugar-free breakfast or snack you can feel good about.

 
Dry Ingredients
 1 ¾ cups gluten free oat flour
 1 tbsp unsweetened cocoa powder
 2 tsp baking powder
 ½ tsp baking soda
 ¼ tsp kosher salt
Wet Ingredients
 3 tbsp naturally refined coconut oil or avocado oil
  cup maple syrup
  cup nondairy milk, at room temperature
 2 eggs (room temp) or 1 small banana, mashed
 1 tsp pure vanilla extract
 ½ cup dairy-free dark chocolate chips
1

Preheat the oven to 350°F (175°C). Line a 12-count muffin tin with liners or spray generously with cooking spray.

2

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.

3

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.

See more delicious recipes

Ingredients

Dry Ingredients
 1 ¾ cups gluten free oat flour
 1 tbsp unsweetened cocoa powder
 2 tsp baking powder
 ½ tsp baking soda
 ¼ tsp kosher salt
Wet Ingredients
 3 tbsp naturally refined coconut oil or avocado oil
  cup maple syrup
  cup nondairy milk, at room temperature
 2 eggs (room temp) or 1 small banana, mashed
 1 tsp pure vanilla extract
 ½ cup dairy-free dark chocolate chips

Directions

1

Preheat the oven to 350°F (175°C). Line a 12-count muffin tin with liners or spray generously with cooking spray.

2

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.

3

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.

Chocolate Protein Muffins

One Comment

  1. Made these today, but only used 1/2 the amount of chocolate chips. They are delicious and light, but very crumbly. Should I add more liquid next time?

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