One Bowl Vegan Chocolate Protein Muffins
Ultra rich, super chocolatey, and packed full of protein! These Double Chocolate Vegan Protein Muffins are made in one bowl with simple ingredients. Gluten free friendly!
If you love chocolate for breakfast, you’ll love these muffins! They taste amazing and no one will know you snuck in some extra protein into them – no chalky tasting muffins here.
They are made in one bow with simple ingredients and are ready in less than an hour. What’s not to love?!
Each muffin has 6 grams of protein which is 30% more than the average muffin.
In the mood for more protein packed recipes? Make sure to check out my vegan protein blueberry muffins, vegan protein pancakes, vegan protein chocolate pancakes, or vegan nut butter protein shake!
Ingredients
This is just a quick rundown of what you’ll need to make these vegan double chocolate protein muffins. For the full list of ingredients, complete with amounts, please see the recipe card below.
- Flour: You only need all purpose flour for this recipe and nothing fancy. To make these gluten free, use a good quality all purpose gluten free flour blend. I always have the best results from King Arthur Measure for Measure.
- Plant Based Milk: Use your favorite plant based milk. Options like soy milk, almond milk, or oat milk all work great. My favorite is unflavored and unsweetened soy milk.
- Cocoa Powder: Natural and unprocessed cocoa powder is great in this recipe. It has a higher level of acidity which helps the muffins rise even higher! For a more dark chocolate flavor, you can use Dutch processed cocoa powder, just note they might not rise as much.
- Protein Powder: Use your favorite protein powder. I recommend using either a chocolate or vanilla flavor to compliment the muffins. For these, I used Mary Ruth’s Chocolate Pumpkin Seed protein powder. It tastes so good and isn’t chalky at all!
- Sugar: A bit of sugar to help make them sweet. If you want to make these refined sugar free, you can totally use coconut sugar.
- Oil, Applesauce + Vanilla: These help to make the muffins moist.
- Salt + Baking Powder: These help the muffins rise.
- Chocolate Chips: These are optional but I totally recommend that you add them! They make the muffins fun. I use Enjoy Life Chocolate Chunks for these big chocolate chips.
Variations
Want to jazz up these muffins? Check out these ideas!
- Add nuts or seeds. Walnuts or almonds would taste great here. Start with adding a half cup of chopped nuts. If you are allergic to nuts, pumpkin seeds and sunflower seeds work perfectly!
- Add fruit. Add in some frozen raspberries to make these chocolate raspberry muffins! Start with ⅓ cup of frozen raspberries in the batter. Add them when you are folding in the chocolate chips.
- Use Greek Yogurt. To add a bit more protein, use your favorite vegan Greek yogurt in place of the apple sauce for a few more grams of protein.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Step One: Prep
Start by preparing the oven. Preheat it with the oven rack in the middle of the oven. Line a muffin tray with parchment paper liners or spray with a neutral flavored oil. Set this aside.
Step Two: Make the Batter
Next, whisk the wet ingredients together. In a large bowl, add the plant based milk, sugar, oil, vanilla, applesauce, and pinch of salt. Give this a good whisk until the oil and milk have blended together.
Now sift in the dry ingredients. Add the flour, cocoa powder, protein powder, and baking powder. I tend to switch to a spatula at this point to make it easier to mix. After the batter has come together, add the chocolate chips (and other optional mix-ins if using). Give it a quick final mix and it’s time to bake!
Step Three: Bake
Fill each muffin cup to almost full. This makes 12 muffins so don’t be afraid to really fill each cup up. Sprinkle on a few more chips before baking.
Bake the muffins for 22 to 25 minutes. A toothpick inserted into the center of the muffin will pull out clean when they are done.
Tip! Don’t open the oven door to check on the muffins for at least the first 20 minutes! This is the critical rise time for the muffins. Opening the door too soon will let out the heat and will make the muffins deflate and sink.
Let the muffins cool in the pan for 5 minutes before removing them from the hot trays and onto a wire cooling rack to finish cooling. Serve and enjoy!
How to Store
Countertop: Keep any leftover muffins in a sealed container on the countertop for up to 4 days.
Fridge: Store leftover muffins in the fridge in an airtight container for up to about a week.
Freezer: Place the fully baked and cooled muffins in an airtight and freezer safe container. Store in the freezer for up to 3 months.
How to Reheat: Allow the muffins to come to room temperature for a few hours on the countertop. You can also place each muffin in the microwave for 15 seconds or place in a 300F oven for 3 to 5 minutes.
More Protein Recipes
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Equipment
- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- Whisk
- Spatula
- muffin tray
- Muffin liners
Ingredients
- 1 1/4 cup flour swap for gluten free as needed
- 1/2 cup sugar can use coconut sugar
- 1/4 cup cocoa powder
- 6 tablespoons chocolate protein powder
- 1 tablespoon baking powder
- 1 cup soy milk oat milk, rice milk, almond milk, etc
- 1/2 cup canola oil or other neutral oil of choice
- 3 tablespoons applesauce swap for dairy free Greek yogurt as wanted
- 1 teaspoon vanilla
- Pinch salt
Instructions
- Preheat the oven to 375°F/ 190°C. Line a muffin tray with parchment paper cups or spray with a light coating of neutral flavored spray. Set aside.
- Mix the wet ingredients. In a large bowl, whisk together the dairy free milk, oil, sugar, applesauce, vanilla extract, and a pinch of salt. Whisk until combined.
- Add the dry ingredients. Into the same bowl, sift in the flour, cocoa powder, protein powder, and baking powder. Switch to a spatula and mix until the batter has come together. A few lumps are okay. Gently fold in the chocolate chips, making sure not to over mix. Scoop the prepared batter into the muffin tray. Sprinkle a few extra chocolate chips on top.
- Bake. Bake in the prepared oven with the rack in the middle of the oven for 22-24 minutes or until a toothpick inserted into the center pulls out clean. When done, let them cool on a cooling rack for at least 15 minutes. Serve and enjoy!
Notes
- Variations
- Add nuts or seeds. If you are not allergic, walnuts or almonds would taste great here. Add a quarter to half cup of chopped nuts. If you are not allergic to seeds, pumpkin seeds or sunflower seeds would also be great!
- Add fruit. Adding in some frozen raspberries to make chocolate raspberry muffins is awesome. Add in ⅓ cup of frozen raspberries to the batter. Gently fold in when you add the chocolate chips.
- Use Greek Yogurt in place of applesauce. To add a bit more protein, use your favorite (dairy free) Greek Yogurt in place of the applesauce in an equal amount.
- How to Store
- Countertop: Keep any leftover muffins in a sealed container on the countertop for up to 4 days.
- Fridge: Store leftover muffins in the fridge in an airtight container for up to about a week.
- Freezer: Place the fully baked and cooled muffins in an airtight and freezer safe container. Store in the freezer for up to 3 months.
- How to Reheat: Allow the muffins to come to room temperature for a few hours on the countertop. You can also place each muffin in the microwave for 15 seconds or place in a 300F oven for 3 to 5 minutes.
Nutrition
Lots of vegan recipes with protein in mind! From easy weeknight dinner ideas to yummy breakfasts to start your day right, this collection of recipes is packed full of protein.
