High protein, gluten free, low sugar, flourless, and delicious, these chocolate chip protein muffins are everything you ever wanted in a recipe and so much more! Make them ahead of time for a quick breakfast or on-the-go snack.
- 2 cups gluten free rolled oats (192 -195 grams) – See notes if using gluten free oat flour.
- 1/4 cup (~60 grams) vanilla or chocolate vegan protein
- 2 teaspoons baking powder
- 1//2 teaspoon baking soda
- 1/4 teaspoon of salt
- 1/4 cup natural creamy nut butter or seed butter (no stir)
- 1/2 cup maple syrup/honey
- 2/3 cup non dairy milk
- 2 eggs (room temperature) – or egg replacer. See notes.
- 1 teaspoon vanilla extract
- 1/2 cup dairy free dark chocolate chips or sugar free chocolate chips
- Preheat the oven to 350° Fahrenheit. Line or grease a muffin tin; set aside.
- Place the oats in a high-powered blender, and grind until a flour-like texture is formed. Around 30 – 45 seconds.
- In a large bowl, whisk together the ground oats or oat flour, protein powder, baking powder, baking soda, and salt making sure to remove any flour clumps.
- In a separate large bowl, mix together the nut butter and maple syrup or honey until creamy. Set aside. *Note – This bowl will be used to combine all of the ingredients.
- In a large liquid measuring cup, whisk together the milk, egg, and vanilla.
- Working in batches (as seen in the video below), combine 1/3 of the dry batter and 1/3 of the milk batter into the bowl of nut butter/syrup.
- Mix and repeat until all of the batters are combined and a cake-like texture is formed. Fold in the chocolate chips.
- Spoon the batter into the lined muffin pans, filling 2/3 of the way full. Place the muffin tin in the oven for 18-22 minutes or until the center comes out clean with a toothpick.
- Place the muffins on a cooling rack for 10 minutes before serving.
- Store in the fridge for up to 1-2 weeks or in the freezer for 4 months.
If using oat flour instead of oats, measure the weight of flour to match the oats (around 195 grams = a little under 2 cups)
For a nut free option use no stir sunflower seed butter. For egg free option, replace 2 eggs with 1/2 c mashed banana. Mash the banana with the nut butter batter. Texture and baking time will vary.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Calories: 208
- Sugar: 13.1
- Sodium: 212.9
- Fat: 7.2
- Saturated Fat: 2.4
- Carbohydrates: 28.3
- Fiber: 4.3
- Protein: 7.5
- Cholesterol: 33.8
Keywords: gluten free, dairy free, protein muffins, flourless, muffins, healthy, breakfast