Dairy-Free Chocolate Protein Muffins
Prep time
Cook time
Total time
Have your chocolate and eat it, too, with these high-protein muffins! They’re made with simple staples for a gluten-free and refined sugar–free breakfast or snack you can feel good about.
Author: Lindsay Cotter
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
- 1¾ cups oat flour (certified gluten-free, if needed)
- ⅓ to ½ cup chocolate plant-based protein powder
- 1 tablespoon cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅔ cup dairy-free milk alternative, at room temperature
- 2 eggs, at room temperature OR 1 small banana, mashed
- ¼ to ⅓ cup maple syrup or honey
- 3 tablespoons naturally refined coconut oil or avocado oil (see Oil Note below)
- 1 teaspoon vanilla extract
- ½ cup dairy-free dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-count muffin tin with liners or spray generously with cooking spray.
- In a mixing bowl, sift together the oat flour, protein powder, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, whisk together the milk alternative, eggs or banana, sweetener, oil, and vanilla.
- Gently combine the wet ingredients into the dry ingredients. Fold in the chocolate chips.
- 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.
- Store the muffins in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Notes
Oil Note: 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.
Egg-Free Option: Omit the eggs and use the banana option listed in the ingredient list.
Vegan Option: Use maple syrup instead of honey and banana instead of eggs.
This recipe is reprinted with permissions and slightly adapted from The Gluten-Free Family Cookbook : Allergy-Friendly Recipes for Everyone Around Your Table by Lindsay Cotter.
Egg-Free Option: Omit the eggs and use the banana option listed in the ingredient list.
Vegan Option: Use maple syrup instead of honey and banana instead of eggs.
This recipe is reprinted with permissions and slightly adapted from The Gluten-Free Family Cookbook : Allergy-Friendly Recipes for Everyone Around Your Table by Lindsay Cotter.
Nutrition Information
Serving size: 1 muffin Calories: 180 Fat: 7.6g Saturated fat: 4.3g Carbohydrates: 22.4g Sugar: 8.8g Sodium: 169mg Fiber: 2.8g Protein: 8.4g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-chocolate-protein-muffins