Chocolate Protein Muffins Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Combine Wet Ingredients: To the curdled soy milk mixture, stir in the olive oil and vanilla extract.
- 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.
- Fill Muffin Liners: Spoon the batter into the paper liners, filling them about 3/4 full.
- 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.
- Cool: Remove muffins from oven and let them cool on a wire rack for 2 hours before frosting to prevent the frosting from melting.
- Frost: Once fully cooled, spread a batch of protein frosting over each muffin as desired.
- 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
Find it online: https://kitchenbynora.com/chocolate-protein-muffins-recipe/
