Double Chocolate Protein Muffins

Gluten-Free | Dairy-Free | Refined Sugar-Free | Added Protein

Craving something sweet and nutritious? These Double Chocolate Protein Muffins offer rich chocolate flavor with a boost of plant-based protein. Gluten-free, dairy-free, and refined sugar-free, they’re the perfect guilt-free treat anytime—whether as a post-workout snack or a wholesome dessert.

Ingredients

• 1/2 cup good quality extra virgin olive oil (or avocado oil)

• 3/4 cup coconut sugar

• 1/2 cup organic oat milk or preferred plant-based milk (suggested: Malk or Elmhurst brands for both oat and almond milks)

• 1 teaspoon vanilla bean paste (suggested: The Vanilla Bean Project paste) or 1 teaspoon pure vanilla extract

• 2 eggs

• 1 3/4 cups gluten-free all-purpose flour (suggested: Bobs Red Mill 1-to-1 or King Arthur Measure for Measure)

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher salt

• approx 3/4 cup dairy-free dark chocolate chips (measure with your heart)

• 3 scoops chocolate protein powder (I used Promix Vegan Raw Chocolate Protein Powder)

• water or additional oat milk as needed (protein powders vary in absorption—if your batter feels too thick, add an additional 1-2 tablespoons of oat milk or water until it reaches a thick but scoopable consistency.

• optional: 1/4 teaspoon of cinnamon or espresso powder

Directions

1. Preheat oven to 425°F. Line a muffin tin with liners or lightly grease with baking spray.

2. Whisk together wet ingredients – In a large mixing bowl, whisk together olive oil and coconut sugar until combined. Add oat milk, vanilla, and eggs (or egg substitute), and whisk until fully incorporated.

3. Combine dry ingredients – To the wet mixture, add gluten-free flour, protein powder, baking soda, and salt. Mix gently until just combined. If the batter seems too thick, add 1-2 tablespoons of plant milk or water to reach a thick but scoopable consistency.

4. Fold in chocolate chips - Gently fold in the chocolate chips until evenly distributed.

5. Portion the batter – Divide the batter evenly into the muffin liners, filling each about 3/4 full.

6. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (without opening the oven) and continue baking for 12-18 minutes, or until the muffins are springy to the touch and a toothpick inserted into the center comes out clean.

7. Cool muffins – Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.