Double Chocolate Protein Muffins
Indulge in these rich and moist double chocolate muffins packed with protein, perfect as a guilt-free snack or breakfast option.
Ingredients
Wet Ingredients
- 2 large eggs Create structure and richness while helping bind the ingredients together.
- 1 cup unsweetened applesauce Provides moisture and natural sweetness to the muffins.
- 1 cup unsweetened almond milk Adds creaminess and a subtle nutty flavor.
- 1/4 cup pure maple syrup Acts as a natural sweetener with a hint of caramel-like flavor.
Dry Ingredients
- 1 cup oat flour Gives a wholesome base and a slightly nutty taste.
- 1/2 cup cacao powder Contributes a rich chocolate flavor, packed with antioxidants.
- 1/2 cup protein powder Increases the protein content, making the muffins filling and nutritious.
- 1 tsp baking soda A leavening agent that helps the muffins rise.
- 1 tsp baking powder Works with baking soda to ensure a fluffy texture.
- 1/4 tsp kosher salt Enhances flavor and balances sweetness.
Mix-ins
- 1 cup dairy-free chocolate chips Adds chocolatey goodness, making every muffin a treat.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare your muffin tin with 12 liners.
- In a large bowl, whisk together the eggs, unsweetened applesauce, almond milk, and pure maple syrup until fully incorporated.
- Add the oat flour, cacao powder, protein powder, baking soda, baking powder, and kosher salt to the bowl and stir until completely combined.
- Gently fold in 3/4 cup of the dairy-free chocolate chips into the batter.
Cooking
- Distribute the batter evenly into the prepared muffin tin.
- Sprinkle the remaining 1/4 cup of chocolate chips on top of each muffin.
- Place the muffin tin in the preheated oven and bake for 25 to 35 minutes, or until a toothpick inserted comes out clean.
Cooling and Storage
- Allow the muffins to cool completely in the pan before enjoying.
- Store muffins in an airtight container in the fridge for up to five days.
Notes
For best results, use room temperature ingredients. Substitute almond milk with another non-dairy milk if preferred, but it may alter the flavor. Do not overmix the batter to avoid denser muffins.