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  • Writer's pictureGabi Frohlich

Chocolate Protein Muffins

Great on their own or toasted and topped with ALL the goodies!


Chocolate Protein Muffins

Vegan & Gluten-Free Optional

Makes 10-12 muffins



  • 1 .5 c oat flour (GF optional)

  • 37 g (~6 tbsp) chocolate protein powder (V/GF optional)

  • 2 tbsp cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 3/4 tsp kosher salt

  • 1/3 c unsweetened vanilla almond milk

  • 6 tbsp maple syrup

  • 2 eggs (or 2 flax eggs: 2 tbsp flaxseed + 5 tbsp water)

  • 1/4 c unsweetened applesauce


  1. Preheat oven to 350 °F. Lightly grease a muffin tin and set to the side.

  2. Add the oat flour, chocolate protein powder, cocoa powder, baking soda, baking powder, and salt to a medium sized bowl and whisk until combined.

  3. In a separate bowl, whisk together the rest of the donut ingredients. Add the wet to dry ingredients and fold together with a spatula or wooden spoon until you achieve a rather thick batter.

  4. Evenly distribute the batter to make 10-12 muffins (depending on how much you like to fill them).

  5. Bake for 12-15 minutes or until a toothpick comes out clean from the center of one of the donuts. Let cool for at least 5 minutes before enjoying!

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