Chocolate Protein Muffins (dairy & gluten-free)

Pin image with text about chocolate protein muffins with two fingers placing a muffin on top of another muffin in an orange liner and more muffins behind it

Chocolate Protein Muffins (dairy & gluten-free)

Easy to make and easier to eat! These protein muffins are a snack and dessert rolled into one. Though they don't use cocoa powder, they still come out an indulgent, rich, chocolate flavor.

Course Snack

Cuisine American

Keyword high protein snack, high-protein

Prep Time 5

Cook Time 32

Sitting 15

Total Time 50

Servings

Calories 225kcal

Author Shelby Stover

Equipment

1 Silicone muffin pan

Ingredients

¼ cup regular oats gluten-free
1 egg
½ cup vegan chocolate protein powder
1 tbs vegan chocolate protein powder
1 teaspoon baking powder
½ cup dairy-free yogurt
3 tbs almond milk
¼ cup maple syrup
⅛ cup sunbutter
3 tbs mini chocolate chips
1 tbs avocado oil
Chocolate Drizzle
2 tbs mini chocolate chips

Instructions

Preheat the oven to 325 degrees Fahrenheit.
Grind the oats and protein powder in mini food processor.
Mix together the egg, yogurt, syrup, sunbutter, and oil.
Add in oats, protein, and baking powder. Mix well.
Stir in chocolate chips and milk.
Portion into 9 muffins tins taking care not to fill them to the top.
Bake in the oven for 30-31 minutes.
Turn off the oven and let them sit in there for another fifteen minutes to set (they won't seem done).
If using, melt the chocolate chips in a stovetop pot over low heat.
Once the muffins are cooled, drizzle them with the chocolate sauce.

Video

Notes

The chocolate drizzled over top is optional and therefore not included in the nutritional breakdown.

The chocolate protein muffin batter seems thick when you’re portioning it out. That’s normal! Use a silicone spatula to help you shape the muffins into muffin cups.

You can use either a silicone muffin tin or individual silicone muffin molds placed in a muffin pan. Regardless, try not to use traditional paper muffin liners as they will stick.

Regular dairy yogurt should work, I’m not sure how Greek Yogurt will work texture-wise as it may be too thick.

The muffins use a fermented protein powder, this means that it absorbs liquid. Using a regular protein powder may not give the same delicious texture or thickness.

Nutrition