Chocolate Protein Muffins Recipe

Introduction

These Chocolate Protein Muffins are a delicious and nutritious treat, perfect for breakfast or an afternoon snack. Made with protein-fortified soy milk and cocoa powder, they offer a rich chocolate flavor while keeping things dairy-free and wholesome.

Ingredients

• 1 cup Soy Milk (protein fortified recommended)
• 1/4 cup Dairy-Free Yogurt (or applesauce)
• 1 teaspoon Apple Cider Vinegar (or lemon juice)
• 1 cup Homemade Oat Flour
• 1/3 cup Chocolate Protein Powder
• 1/2 cup Cane Sugar
• 1/3 cup Unsweetened Cocoa Powder
• 1 1/2 teaspoons Baking Powder
• 1/4 cup Mild-Flavor Olive Oil (or melted coconut oil)
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Salt
• 1 batch Protein Frosting (see separate recipe)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Line a 12-hole muffin tray with 10 paper liners and lightly spray the liners with oil to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the soy milk, dairy-free yogurt, and apple cider vinegar. Let the mixture sit for 5 minutes until it curdles, creating a vegan ‘buttermilk’.
3. Step 3: In another bowl, combine the oat flour, chocolate protein powder, cocoa powder, cane sugar, baking powder, and salt. Stir well and set aside.
4. Step 4: Add the olive oil and vanilla extract to the curdled soy milk mixture and stir to combine.
5. Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, stirring thoroughly after each to ensure a smooth, lump-free batter.
6. Step 6: Spoon the batter into the prepared liners, filling each about three-quarters full.
7. Step 7: Bake the muffins on the center rack for 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Remove the muffins and let them cool completely on a wire rack for about 2 hours before frosting. Frosting hot muffins can cause the frosting to melt.

Tips & Variations

• Using protein-fortified soy milk enhances the protein content and improves texture.
• Substitute dairy-free yogurt with applesauce for a fruitier note and added moisture.
• Try adding a handful of dairy-free chocolate chips or chopped nuts for extra texture and flavor.
• Mild-flavor olive oil keeps the taste neutral, but melted coconut oil adds a subtle coconut aroma.
• Ensure your protein powder is chocolate-flavored for best results, or experiment with vanilla to create new flavor profiles.

Storage

Store the muffins in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them and thaw at room temperature before serving. Avoid frosting the muffins before storing to prevent melting; frost just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of soy milk?

Yes, dairy milk can be used as a substitute, but the recipe is designed to be dairy-free. Using regular milk will change the vegan status but won’t significantly affect the texture or taste.

What if I don’t have oat flour?

You can make your own oat flour by grinding rolled oats in a food processor until fine. Alternatively, use whole wheat or all-purpose flour, but this may alter the texture slightly.

Chocolate Protein Muffins Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

These Chocolate Protein Muffins are a delicious and nutritious vegan treat made with protein-fortified soy milk, homemade oat flour, and chocolate protein powder. Perfect for a healthy snack or breakfast on the go, they feature a rich chocolate flavor and a moist, tender crumb. The muffins are topped with a creamy protein frosting, making them both satisfying and wholesome.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 30 minutes (including cooling time)
• Yield: 10 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

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Wet Ingredients

• 1 cup Soy Milk (protein fortified)
• 1/4 cup Dairy-Free Yogurt (or applesauce)
• 1 teaspoon Apple Cider Vinegar (or lemon juice)
• 1/4 cup Mild-Flavor Olive Oil (or melted coconut oil)
• 2 teaspoon Vanilla Extract

Dry Ingredients

• 1 cup Homemade Oat Flour
• 1/3 cup Chocolate Protein Powder
• 1/2 cup Cane Sugar
• 1/3 cup Unsweetened Cocoa Powder
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt

Frosting

• 1 batch Protein Frosting Recipe

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a 12-hole muffin tray with 10 paper liners, lightly spraying oil on them to prevent sticking.
2. Prepare Vegan Buttermilk: In a large bowl, whisk together soy milk, dairy-free yogurt, and apple cider vinegar. Let sit for 5 minutes until it curdles to create a vegan buttermilk.
3. Mix Dry Ingredients: In a separate bowl, whisk together oat flour, chocolate protein powder, cocoa powder, cane sugar, baking powder, and salt, then set aside.
4. Combine Wet Ingredients: To the curdled soy milk mixture, stir in the olive oil and vanilla extract.
5. Mix Batter: Gradually add the dry ingredients to the wet ingredients in three parts, stirring well after each addition to form a smooth, lump-free, fairly liquid batter.
6. Fill Muffin Liners: Spoon the batter into the paper liners, filling them about 3/4 full.
7. Bake: Place the muffin tray on the center rack and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Remove muffins from oven and let them cool on a wire rack for 2 hours before frosting to prevent the frosting from melting.
9. Frost: Once fully cooled, spread a batch of protein frosting over each muffin as desired.
10. Store: Keep muffins in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Notes

• You can substitute dairy-free yogurt with unsweetened applesauce if preferred.
• Protein-fortified soy milk enhances the protein content, but other plant-based milks can be used.
• Ensure cupcakes are completely cool before frosting to avoid melting the frosting.
• Muffins can be stored in the fridge for up to 3 days or frozen for longer shelf life.
• Filling liners only 10 of 12 muffin cups creates perfect-sized muffins with less batter waste.

Keywords: chocolate protein muffins, vegan muffins, healthy muffins, protein snacks, dairy-free muffins, vegan baking