Gluten Free Vegan Chocolate Protein Boost Muffins

Easy Vegan & Gluten-Free Chocolate Protein Muffins – A Guilt-Free, Chocolatey Treat!

If you love rich, chocolatey treats but also want a nutritious, protein-packed snack, these Vegan & Gluten-Free Chocolate Protein Muffins are just what you need! Soft, moist, and bursting with deep chocolate flavor, they’re perfect for any time of day—whether you need a post-workout boost, a healthy breakfast on the go, or a mid-afternoon pick-me-up.

Not only are these muffins delicious and satisfying, but they’re also incredibly easy to make! With just a handful of wholesome, plant-based ingredients and minimal prep time, you can have a fresh batch ready in no time. They’re naturally gluten-free, dairy-free, and refined sugar-free, making them a great option for a balanced, feel-good treat.

Next time your sweet tooth strikes, skip the processed snacks and whip up a batch of these homemade chocolate protein muffins. They’re the perfect blend of indulgence and nutrition—and trust me, you won’t regret it!

Why You’ll Love These Vegan & Gluten-Free Chocolate Protein Muffins

✔ Rich, Chocolatey & Indulgent – Made with chocolate and protein-packed ingredients, these muffins have a deep, rich chocolate flavor that will satisfy your cravings—without the guilt!
✔ Completely Vegan & Gluten-Free – Dairy-free, egg-free, and made with wholesome ingredients, these muffins are perfect for those with dietary restrictions.
✔ Protein-Packed for Lasting Energy – Thanks to plant-based protein, these muffins help keep you full and fueled, making them an excellent choice for a yummy grab and go breakfast or a midday energy boost.
✔ Naturally Sweetened & Nutrient-Dense – These muffins are made with better-for-you ingredients, without refined sugars, keeping them healthy yet delicious.
✔ Great for Kids – Soft, fluffy, and naturally sweet, these muffins are a hit with little ones! Pack them in lunchboxes, serve them as an after-school snack, or enjoy them as a healthy dessert.
✔ Quick & Easy to Make – With simple ingredients and minimal prep time, you can bake a batch in under 30 minutes. Perfect for busy mornings or meal prepping for the week!

Ingredients Needed to Make Vegan & Gluten-Free Chocolate Protein Muffins

These rich, chocolatey, and protein-packed muffins come together with simple, wholesome ingredients. Here’s what you’ll need:

• Gluten-Free Flour – I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, but any cup for cup gluten-free flour blend will work just fine.
• Baking Soda – Helps the muffins rise and become light and fluffy.
• Salt – Just a pinch to enhance the flavors.
• Flaxseed Meal (Optional) – A nutrient-packed, omega-3-rich superfood that’s virtually tasteless but adds extra nutrition.
• Hemp Seeds (Optional) – Another powerhouse ingredient full of healthy fats and protein—undetectable in the muffins but a great nutritional boost!
• Vegan Egg Replacer – I love Bob’s Red Mill Vegan Egg Replacer, but you can use flax eggs, aquafaba, or any other egg substitute you prefer.
• Olive Oil or Melted Coconut Oil – Any vegetable oil works, but I prefer a healthier option like olive oil or coconut oil.
• Plant-Based Non-Dairy Milk – Use unsweetened almond, oat, soy, or any dairy-free milk of your choice.
• Maple Syrup – I highly recommend pure maple syrup with no added ingredients for natural sweetness.
• Chocolate Protein Powder – I use Orgain Organic Creamy Chocolate Fudge Vegan Plant Protein Powder, but any plant-based chocolate protein will work.
• Cacao Powder – Adds rich chocolate flavor! You can substitute cocoa powder if needed.
• Dairy-Free Chocolate Chips – For extra chocolatey goodness!

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How to Make Vegan and Gluten Free Chocolate Protein Muffins

Step 1: Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with liners or lightly spray it with nonstick cooking spray.

Step 2: Mix the Dry Ingredients

• In a medium mixing bowl, whisk together:
  • Gluten-free flour
  • Baking soda
  • Salt
  • Flaxseed meal (optional)
  • Hemp seeds (optional)
  • Cacao powder
  • Vegan chocolate protein powder
• Stir until everything is well combined.

Step 3: Mix the Wet Ingredients

• In a separate bowl, prepare the vegan egg replacer:
  • If using Bob’s Red Mill Vegan Egg Replacer, mix 2 tablespoons of the replacer with 4 tablespoons of water.
  • Whisk well until smooth and let it sit for a minute.
• Add the following to the egg replacer:
  • Olive oil or melted coconut oil
  • Plant-based milk
  • Maple syrup
• Whisk everything together until fully combined.

Step 4: Combine the Wet & Dry Ingredients

• Pour the wet ingredients into the dry ingredients and gently stir until just combined.
• Add in the dairy-free chocolate chips and stir again until evenly distributed throughout the batter.

Step 5: Fill & Bake

• Spoon the batter into the muffin tins, filling each about ¾ of the way full.
• Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.

• Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
• Serve warm or store them for later!

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Storage

To keep your muffins fresh, moist, and delicious, follow these simple storage tips:

Short-Term Storage (Room Temperature)

• Store the muffins in an airtight container at room temperature for up to 3 days.
• Make sure they are completely cooled before storing to prevent condensation and sogginess.

Refrigeration (Up to 1 Week)

• For longer freshness, place the muffins in an airtight container in the refrigerator for up to 7 days.
• To enjoy, simply eat them chilled or warm them in the microwave for 10-15 seconds for a soft, fresh-from-the-oven texture.

Freezing (Up to 3 Months)

• For long-term storage, freeze the muffins in a single layer on a baking sheet for about 1 hour.
• Once frozen, transfer them to a freezer-safe bag or airtight container.
• To reheat, microwave a frozen muffin for 30-45 seconds, or let it thaw at room temperature for about 30 minutes.

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