Protein Chocolate Chip Muffins (Vegan) -

Protein Chocolate Chip Muffins (Vegan)

These Vegan Protein Chocolate Chip Muffins are soft, fluffy, and packed with chocolate flavor from cocoa powder, peanut butter, and plant-based protein powder. Perfect for breakfast, dessert, or a quick snack, they’re easy to make in just one bowl with no banana, no yogurt, and are completely vegan.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, Dessert, Snack

Cuisine dairy-free, egg-free, oil-free, Plant-based, Vegan, Vegetarian

Servings muffins

Calories 176 kcal

Equipment

1 Mixing bowl
12 cup muffin pan lined with silicone or paper liners

Ingredients

Dry Ingredients

1 cup whole wheat flour
¾ cup chocolate protein powder
¼ cup unsweetened cocoa powder
⅓ cup cane sugar or granulated/brown sugar
½ cup dairy-free chocolate chips
1 teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

1 + ¾ cups unsweetened almond milk or any plant milk
⅓ cup runny peanut butter
1 teaspoon apple cider vinegar or white vinegar
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together flour, protein powder, cocoa powder, sugar, baking soda, and salt.
1 cup whole wheat flour, ¾ cup chocolate protein powder, ¼ cup unsweetened cocoa powder, ⅓ cup cane sugar, 1 teaspoon baking soda, ¼ teaspoon salt
Pour in almond milk, peanut butter, vanilla, and vinegar. Mix gently until just combined. Do not overmix.
1 + ¾ cups unsweetened almond milk, ⅓ cup runny peanut butter, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
Gently fold in the dairy-free chocolate chips.
½ cup dairy-free chocolate chips
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners, divide the batter evenly, and add extra chocolate chips on top if desired.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use runny or slightly warmed peanut butter for moist muffins.
Don't overmix to keep muffins soft and fluffy.
Store cooled muffins in an airtight container at room temperature for 3-4 days.
Freeze muffins for up to 2 months—thaw at room temperature or warm slightly before eating.

Nutrition

Calories: 176kcalCarbohydrates: 20gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 237mgPotassium: 173mgFiber: 2gSugar: 9gVitamin A: 20IUVitamin C: 0.04mgCalcium: 98mgIron: 1mg

Keyword protein chocolate chip muffins, protein powder

Tried this recipe?Let us know how it was!