Description
Deliciously rich and moist Chocolate Protein Muffins packed with gluten-free flour and double chocolate whey protein, perfect for a nutritious breakfast or post-workout snack. These muffins are enhanced with cocoa powder, chocolate chips, and a hint of vanilla, offering a satisfying chocolate flavor while keeping a balanced nutritional profile.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups Bob’s Red Mill 1:1 gluten free flour
- 1/4 cup Levels Double Chocolate whey protein
- 3 tbsp cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp baking soda
Wet Ingredients
- 1/3 cup butter (melted and cooled)
- 2 large eggs (room temperature)
- 1 1/2 tsp Singing Dog vanilla extract
- 1 cup oat milk (room temperature)
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, double chocolate whey protein, cocoa powder, and sugar until evenly combined, ensuring no lumps remain.
- Add Wet Ingredients: Add the eggs, oat milk, melted and cooled butter, and vanilla extract to the dry ingredients. Whisk thoroughly until the batter is smooth and well blended, but do not overmix to retain muffin tenderness.
- Incorporate Chocolate Chips: Gently fold in the chocolate chips using a spatula, ensuring even distribution throughout the batter without breaking them down.
- Fill Muffin Cups: Using a tablespoon or small ice cream scoop, divide approximately 3 tablespoons of batter into each lined muffin cup. For extra chocolate goodness, top each muffin with additional chocolate chips.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 23 to 27 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool the Muffins: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely, which helps maintain texture and flavor.
Notes
- For best results, use room temperature eggs and oat milk to help ingredients combine smoothly.
- Ensure the melted butter has cooled before mixing to prevent cooking the eggs prematurely.
- You can substitute oat milk with any other plant-based or dairy milk as preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust sugar quantity if you prefer less sweetness or use a sugar substitute compatible with baking.
