Eggless Chocolate Protein Muffins
These eggless chocolate protein muffins are so soft and almost fudgy like brownies with puddles of melted chocolate, it's hard to believe they are healthy too! Made with wholewheat flour, coconut sugar, and a dash of protein powder, studded with dark chocolate chips, these are a wonderful post-workout treat.
Eggless chocolate protein muffins are soft, moist, and fluffy! Easy to make and delicious to boot, these chocolate muffins give an extra boost of protein, thanks to the protein powder in the batter! For people like me, who aren't eating much of eggs or meats, this protein-packed treat is perfect.
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Recipe Ingredients For Chocolate Muffins
Wholewheat flour: This gives a hearty texture to the protein muffins. You can use all-purpose flour too.
Cocoa powder: For the intense chocolate flavor! You can use either Dutch-process or natural.
Protein powder: I used a plant-based chocolate-flavored protein powder. You can use any protein powder you prefer.
Sugar: I used coconut sugar, however, brown sugar or cane sugar will work very well too.
Oil: I like to use coconut oil for my baking. You can use any neutral-tasting vegetable oil.
Milk: Light coconut milk was my choice for this recipe. You can use any milk you like.
Apple cider vinegar: You can use regular white vinegar too.
How To Make Chocolate Protein Muffins
Step 1: Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.
Step 2: Sift together wholewheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Step 3: Stir in coconut sugar and protein powder.
Step 4: Whisk oil and vanilla extract into the coconut milk and vinegar mixture.
Step 5: Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
Step 6: Spoon the chocolate muffin batter into the muffin tray cavities. Fill them 3/4 of the way. Sprinkle with some chocolate chips and bake for 18-20 minutes or until a skewer inserted comes out clean with just a few moist crumbs attached.
Step 7: Let cool in the pan for a few minutes before turning them out on a cooling rack. Serve while warm. Enjoy!
Recipe Notes
- You can use any protein powder you like if you don't want to use a plant-based one.
- This is a wonderful recipe for your basic chocolate muffin too, without any protein powder. You would just need to adjust the quantity of sugar a bit, as protein powders are lightly sweetened.
- Don't overmix the chocolate muffin batter.
- If your batter seems too dry, you can add a couple of tablespoons of milk to get the desired consistency.
- For the softest chocolate protein muffins, don't overbake them.
- To make this recipe even healthier, add nuts of your choice.
More Muffin Recipes
Recipe
Eggless Chocolate Protein Muffins
Ingredients
- 1 3/4 cup Wholewheat flour
- 1/3 cup Cocoa powder
- 2.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/3 cup Protein powder Chocolate-flavored
- 1/2 cup Coconut sugar
- 11/4 cup Light coconut milk You can use any milk you prefer
- 1 Tbsp Apple cider vinegar
- 1/3 cup Coconut oil You can use any oil you prefer
- 2 tsp Vanilla extract
- 1/2 cup Dairy free chocolate or Dark chocolate (70%) chips
Instructions
- Preheat the oven to 180C. Line your muffin tray cavities with paper liners.
- Sift together wholewheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Stir in coconut sugar and the chocolate-flavored protein powder.
- Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.
- Whisk in oil, and vanilla extract.
- Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.If the mixture seems too dry, add in a couple more tablespoons of milk. The consistency should be thick and like a batter for brownies. Fold in the chocolate chips.
- Spoon in the batter into the cups. Fill them 3/4 of the way. Sprinkle with some chocolate chips and bake for 18-20 minutes or until a skewer inserted comes out clean with just a few moist crumbs attached.
- Let cool in the pan for a few minutes before turning them out on a cooling rack. Serve while warm. Enjoy!
Hi there what's the purpose of apple cider vinegar in this?
Natasha Author
Hi, so the mixture of coconut milk and apple cider vinegar makes buttermilk, which makes these muffins really soft and fluffy. You can use store bought buttermilk too or make your own using regular dairy milk. White vinegar can be easily substituted for apple cider vinegar. Hope this helps 🙂
Hey Tasha,
I am in lovely with the images and waiting to try the recipe. Not sure protein powder is advisable for my child hence can I replace it with almond flour instead? Kindly suggest
Natasha Author
Hi Kaajal, yes, definitely you can! Happy baking! 🙂
Hey Natasha can i substitute protein powder for normal aata?
Natasha Author
Hi Yukti, you can just leave the protein powder out and bake as a normal muffin. 🙂
woow...look so delicious!!which protein powder have u used? any suggestions to make one at home?
Natasha Author
Thank you so much for appreciating.
I used Protinex. You can make some at home too. Please follow this recipe http://tashasartisanfoodscom-bt.b.tempurl.cc/blog/healthy-chocolate-peanut-butter-balls/
Hope this helps. 🙂
Wow.. these are looking hell amazing. I am a huge fan of protein bars and cookies. Actually I was searching this kind of recipe and finally I found this recipe on your blog. Thanks for sharing this recipe. Much love and regards xoxo.
Natasha Author
Thank you so much for your kind words Nehal.I hope you enjoy these. I'd love to hear how they turned out for you xx
Hi - can you please advise on the quantities for making 12 instead of 9 muffins?
Natasha Author
Hi Aekta,
I'm not entirely sure, but you could try increasing the amount of flour to 2 1/4 cup. You would have to increase the sugar by a 1/4 cup, baking powder to 3 tsp and baking soda to 3/4 tsp. Cocoa powder by additional 1-2 tbsp and milk by 1/4 cup too.
I'm guessing, but it may work. Do let me know if it does 🙂