Gluten-Free Protein Powder Muffin Recipe
Made with vegan protein powder and naturally gluten-free, these chocolate chip muffins are the perfect anytime snack for busy days.
Servings 6
Calories 150kcal
Equipment
- Muffin tray
Ingredients
- ½ cup vegan protein powder
- 1 teaspoon baking powder
- ⅓ cup almond flour
- 1 tbs tapioca flour
- ¼ cup dairy free yogurt
- ⅛ cup maple syrup
- ¼ cup mini chocolate chips
- 1 egg
- ¼ cup non-dairy milk
Instructions
- Preheat the oven to 350 degrees Farenheit.
- In a baking bowl, combine the first four ingredients.
- One by one add in the wet ingredients and mix really well.
- Fold in the chocolate chips.
- Let sit for 2-3 minutes for the ingredients to absorb.
- Use a trigger ice cream scoop to portion the batter into muffin cups.
- Bake for 34 minutes. Remove from the oven and let cool fully in the pan.
Video
Notes
The muffins taste best fresh or at room temperature. When stored in the fridge, let them sit at room temp before eating.
The batter will be thick. You need to scoop it into the muffin tins (it won't pour). This is normal!
Opt for silicone muffin cups if possible. The paper muffin cups won't peel off as easily.
Any non-dairy yogurt should work. I’ve used both almond yogurt and coconut yogurt. Opt for unflavored. However, I’m not sure how dairy-free Greek yogurt would work as it’s much thicker.
Grab all the ingredients from my Pantry Staples
These protein powder muffins are best stored in the fridge in an airtight container. Like this, they'll last 5-7 days.
Nutrition
Calories: 150kcal | Carbohydrates: 14g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 113mg | Potassium: 107mg | Fiber: 1g | Sugar: 10g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg