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Side view of many vegan chocolate protein muffins on parchment paper. One has a bite taken out of it to see the insides.

Vegan Double 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!
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 201
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • Whisk
  • Spatula
  • muffin tray
  • Muffin liners

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.