Vegan Chocolate Protein Muffins!

These Vegan Chocolate Protein Muffins are the perfect healthy snack or breakfast. They are gluten-free, vegan, and refined sugar-free. You can also make these muffins nut-free by substituting coconut milk for the almond milk, making them perfect for school lunches.

Chocolate protein powder adds extra protein to these muffins, helping to make you feel fuller for longer. I use Ergogenics Plant Protein +Greens Chocolate protein powder.

This protein is fully plant-based and made with clean ingredients. There is no added sugar, which is what I look for in a protein powder. Not only does this add healthy plant-based protein, but this product is packed with added greens. I’m always looking for ways to add extra greens into my diet, and this is the perfect way to do so without even noticing.

I like to drizzle almond butter or peanut butter over these muffins, but they are also delicious on their own. They are light and fluffy and perfect for a quick snack.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Banana Chocolate Chunk Muffins, or Lemon Cranberry Muffins.



5.0 from 1 reviews Vegan Chocolate Protein Muffins (V + GF + RSF) Save Print Prep time 10 mins Cook time 20 mins Total time 30 mins Delicious and healthy Vegan Chocolate Protein Muffins! Author: Laura Brining Serves: 12 Ingredients 2 cups oat flour

1 tablespoon baking powder

1 teaspoon baking soda

⅛ teaspoon salt

¼ cup cocoa powder

½ cup Ergogenics Plant Protein +Greens in Chocolate (or any vegan chocolate protein powder)

¼ cup almond milk

¼ cup maple syrup

2 tablespoons apple cider vinegar

1 cup coconut yogurt

1 teaspoon vanilla Instructions Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners or grease with coconut oil. Add oat flour, baking powder, baking soda, salt, cocoa powder, and Ergogenics Plant Protein +Greens Chocolate protein powder to a large bowl or blender. Stir or blend on high until fully combined. Add almond milk, maple syrup, apple cider vinegar, coconut yogurt, and vanilla. Stir or blend until fully incorporated and smooth. Scoop muffin mixture evenly into prepared muffin tins. Bake in preheated oven for 20-23 minutes, or until a toothpick inserted comes out clean. Allow muffins to cool. Drizzle with almond butter or peanut butter if desired, and enjoy! 3.5.3226

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