Vegan & Gluten Free Chocolate Protein Muffins

The combination of protein and dark chocolate, along with a rich chocolate flavor, makes these muffins the perfect snack for any time of day. Whether you’re looking for a post-workout snack or a mid-afternoon treat, these muffins can provide the energy and satisfaction you need to power through your day. These chocolate muffins are not just healthy and mouth-watering – they’re also a breeze to make. With just a few simple ingredients and minimal prep time, you can have a batch of these delicious muffins ready in no time. Next time your sweet tooth strikes, whip up a batch of these chocolate protein muffins for a satisfying snack or breakfast on-the-go. Trust us, you won’t regret it.

Ingredients Needed to Make Chocolate Protein Muffins

• Gluten free flour: I use Bob’s Red Bill gluten free 1 to 1 baking flour. Any gluten free flour blend will work just fine.
• Baking soda
• Salt
• Flax seed mill: This is optional, however I love to add in flax seed mill wherever I can. It is virtually tasteless and are packed full of nutrients and high in omega 3 fatty acids.
• Hemp seeds: These are also optional but are also a power house of nutrients that is basically undetectable. 
• Vegan egg replacer: I love Bob’s Red Mill Vegan Egg Replacer but you could use any vegan egg substitute you wish such as flaxegg, aquafaba, etc. 
• Olive oil or melted coconut oil: Vegetable oil of any kind will work but I prefer a “healthier” oil.
• Plant based non-dairy milk
• Maple syrup– I highly suggest pure maple syrup with no added ingredients
• Chocolate protein powder: We use Orgain organic Creamy Chocolate Fudge vegan plant protein powder.
• Cacao powder: You could substitute cocoa powder if you don’t have any cacao powder on hand.
• Dairy-free chocolate chips

How to Make Chocolate Protein Muffins

To make these chocolatey, moist muffins, you’ll first need to preheat your oven to 350°F. Line your muffin tin with liners or give it a light spritz of nonstick oil. In a medium bowl, combine flour, baking soda, salt, flax seed mill, hemp seeds, cacao, and vegan chocolate protein powder. Whisk all dry ingredients together until combined. In another bowl add in vegan egg replacer (I use 2 tablespoons Bob’s Egg Replacer to 4 tablespoons water). Whisk egg replacer together, then add in oil, plant-based milk, and maple syrup. Whisk together and pour all wet ingredients into the dry ingredients. Stir together until combined, then add in your vegan chocolate chips. Stir once again until the chocolate chips are evenly distributed throughout your batter. Fill muffin tins 3/4 of the way full and bake for 20 minutes. Allow to cool for 5 minutes. Serve and enjoy!

Storage Instructions

This muffins last on the counter in an airtight container for up to 3 days.

They can also be refrigerated for up to 5-6 days or frozen for up to 3 months.

Looking for more delicious muffin recipes? Check out these delicious recipes below!

• Vanilla chocolate chip muffins
• Pumpkin muffins
• Banana nut muffins
• Gingerbread muffins

Vegan and Gluten Free Chocolate Protein Muffin s

Print Recipe Pin Recipe

Course Breakfast, Snack

Equipment

• 1 muffin tin
• 12 muffin liners

Ingredients

  

• 2 cups Gluten free flour
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/4 cup Flax seed mill optional
• 1/4 cup hemp seeds options
• 1 scoop Chocolate protein powder
• 2 Tbsp Cacao powder
• 2 Tbsp Vegan egg replacer (If you are using Bob’s Red Mill it would be 2 Tablespoons replacer to 4 Tablespoons water)
• 1/2 cup Maple syrup
• 1/2 cup Melted coconut or olive oil
• 2 cups Non-dairy, Plant-based milk
• 1/2 cup vegan semi-sweet chocolate chips full size or mini chocolate chips

Instructions

 

• Preheat oven to 350° F
• Prepare muffin tin with nonstick spray or muffin liners. 
• In a medium bowl, combine mix together the gluten free flour, baking soda, salt, flax seed mill, hemp seeds, cacao powder, and vegan chocolate protein powder. 

  Whisk together.
• n a separate medium bowl, add in vegan egg replacer (I use 2 tablespoons Bob's Egg Replacer to 4 tablespoons water), and whisk together.

  Continue to add in oil, plant-based milk, and maple syrup.
• Whisk all wet ingredients together until combined, then pour all wet ingredients into your bowl with your dry ingredients.
• Stir together well until all ingredients are combined, then add in your dairy-free chocolate chips.

  Stir once again until the chocolate chips are evenly distributed throughout your batter
• Fill muffins tins 3/4 full and bake for 18 to 20 minutes.
• Allow the muffins to cool before serving. Enjoy!

Keyword chocolate muffin, muffin