Indulge in double chocolate vegan muffins packed with protein and flavor. Perfectly moist, easy to make, and entirely plant-based. Bake a batch today!
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Indulge your sweet tooth guilt-free with these vegan protein double chocolate muffins! Perfect for a quick breakfast on the go, a post-workout treat, or a simple afternoon snack, they blend the comforting richness of chocolate with a satisfying protein boost with 5 grams of protein to each muffin. Best of all, they're entirely plant-based and can be whipped up in a snap. Whether you're baking for yourself, friends, or family, these muffins are sure to delight everyone who takes a bite.
Ingredients
These muffins feature a balanced blend of carbohydrates, proteins, and fats-all crucial for sustaining energy and promoting muscle recovery. The plain flour forms the base and provides essential carbs for fuel, while the chocolate protein powder delivers an extra protein boost to support muscle maintenance. Cacao powder is rich in antioxidants, which may help combat free radicals, and the instant coffee powder subtly enhances the chocolate taste without adding unwanted calories.
The plant-based milk contributes calcium and other nutrients depending on the variety, while vegetable oil keeps the muffins moist and adds healthy fats. Lastly, vegan chocolate chips round out the flavor with just the right amount of sweetness, making these chocolate protein muffins a well-rounded treat that satisfies both taste buds and nutritional needs.
You will need...
- plain flour
- chocolate protein powder
- caster sugar
- cacao powder
- baking powder
- instant coffee powder
- sea salt
- plant based milk
- vegetable oil
- apple cider vinegar
- vegan dark chocolate chips
For exact quantities see the recipe card below...
Instructions
Preheat the oven to 200 degrees Celsius.
Mix all the dry ingredients together in a large bowl, except the chocolate chips.
Add the wet ingredients to the large mixing bowl and stir to combine.
Stir through the chocolate chips.
Divide the muffin batter equally between 12 muffin liners or into a silicone muffin pan.
Bake for 20-25 minutes, until a skewer comes out clean. Leave to cool on a wire rack.
📖 Recipe
Vegan Double Chocolate Protein Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 Muffins 1x
- Diet: Vegan
Description
Indulge in double chocolate vegan muffins packed with protein and flavor. Perfectly moist, easy to make, and entirely plant-based. Bake a batch today!
Ingredients
- 120g plain flour
- 40g chocolate protein powder
- 150g caster sugar
- 50g cacao powder
- 2 tsp baking powder
- 1 tsp instant coffee powder
- ½ tsp salt
- 240ml plant based milk
- 120ml vegetable oil
- 15ml apple cider vinegar
- 150g vegan chocolate chips
Instructions
- Preheat the oven to 200 degrees Celsius
- Mix all the dry ingredients together, except the chocolate chips
- Add in the wet ingredients and mix
- Stir through the chocolate chips
- Pour into a silicone muffin tray or paper muffin cases.
- Bake for 20-25 minutes, until a skewer comes out clean
Substitutions and Variations
Protein Swap: If chocolate protein powder isn't available, try a vanilla or plain vegan protein powder and add an extra tablespoon of cacao for a richer chocolate taste. Make sure to check that you are using plant-based protein powder, whey protein powder isn't vegan.
Flour Choice: Substitute plain flour with whole wheat flour for extra fiber in these vegan chocolate protein muffins, or use a gluten-free blend if needed (just ensure it contains a binder like xanthan gum).
Healthier Sweetener: Swap out the caster sugar for coconut sugar, maple syrup, or agave nectar-just adjust liquid ingredients if you use a liquid sweetener.
Nut Butter Twist: For a nutty flavor, swirl a tablespoon of peanut butter or almond butter into each muffin before baking.
Different Add-Ins: Instead of chocolate chips, add dried fruit, chopped nuts, mashed ripe bananas or a swirl of fruit jam for variety. If you add something with a natural sweetness such as banana or jam, you may be able to reduce the added sugar in the recipe.
FAQ's
Can I freeze these muffins?
Absolutely - this is the perfect recipe for freezing for longer storage! Let them cool completely, then store in an airtight container or freezer bag for up to three months. Thaw them at room temperature or warm them in a microwave for a quick snack.
How do I store leftovers?
Place them in an airtight container or covered with plastic wrap at room temperature for up to three days, or in the fridge for up to five days. They'll stay moist and delicious!
Do I need to use coffee powder?
The instant coffee powder enhances the chocolate flavor but is not mandatory. You can omit it if you prefer or substitute it with chicory powder for a similar effect without caffeine.
What if I don't have a silicone muffin tray or paper liners?
You can still bake these muffins in a well-greased metal muffin tray. Just be sure to coat each cup thoroughly with oil or a nonstick spray to avoid sticking.
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