Vegan and Gluten Free Chocolate Protein Muffin s
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!