Need a warm, moist and intensely chocolatey treat? Well, look no further! These Eggless Chocolate Protein Muffins check all the boxes while providing an extra dose of protein from chocolate-flavored protein powder!
Author: Natasha Minocha
1 3/4cupWholewheat flour
11/4cupLight coconut milkYou can use any milk you prefer
1TbspApple cider vinegar
1/3cupCoconut oilYou can use any oil you prefer
1/2cupDairy free chocolate or Dark chocolate (70%) chips
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 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!
Eggless Chocolate Protein Muffins - https://www.tashasartisanfoods.com/blog/ -August 27, 2019