Description
High protein, gluten-free, low sugar, flourless, and delicious, these chocolate chip protein muffins can be made ahead of time for a quick breakfast or on-the-go snack.
Ingredients
- 2 cups gluten-free rolled oats (192 -195 grams) - See notes if using gluten-free oat flour.
- 1/4 cup (or 30 - 40 grams) vanilla or chocolate vegan protein. Note- Grams per 1/4 cup will vary depending on the type of protein powder.
- 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 to 3/4 cup non-dairy milk (see notes)
- 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
Instructions
- 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 16-22 minutes or until the center comes out clean with a toothpick. Important Note: Check the muffins after 15 minutes of baking, as the baking time may vary based on the type of protein powder used.
- 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.
Notes
Protein powder tip: This recipe was tested with plant-based protein powder (pea/rice blend). Whey protein tends to hold more moisture, which can make the muffins sticky or gummy. If you’d like to use whey, try either reducing the milk by 1–2 tablespoon or adding 1–2 tablespoons more oat flour to help balance moisture.
Baking Tips – If you are using oat flour instead of oats, measure the weight of flour to match the oats (around 195 grams = a little under 2 cups) If you’re protein powder tends to be on the thicker side when mixed, use 3/4 cup milk.
Substitutes – 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
Nutrition
- Serving Size: 1 muffin
- 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
