mga ito Chocolate Protein Muffins are healthy chocolate muffins packed with 5 grams of protein per serving. They are perfect for fixing your chocolate cravings and keeping you full for hours. Bonus, these protein muffins are vegan since they are made without eggs, dairy, or butter.
mahal ko mga recipe na vegan na mataas sa protina! They are so fulfilling and perfect for any time of the day to fix a quick craving with no guilt. Since I work out every day, I like to make my snacks contribute to my protein intake, so I always have either my Mga Cookie na may Saging na Protina, Cake na may Protina, O Mga Bola-bolang Protina ng Strawberry.
Nagustuhan mo ba ang resipe na ito?
Mag-iwan ng puna sa ibaba o pumunta sa aming Facebook pahina kung saan ako sumasagot sa (halos) lahat ng komento, ang aming Instagram page para sa inspirasyon, o sa ating Pinterest para sa pag-save ng mga recipe!
Chocolate Protein Muffins
Ingredients
- 1 tasa Soy Milk - I used protein fortified soy milk
- ¼ tasa Yogurt na Walang Dairy - o sarsa ng mansanas
- 1 kutsarita Apple Cider Vinegar - o katas ng lemon
- 1 tasa Gawang-bahay na Harina ng Oat
- ⅓ tasa Pulbos na Protina ng Tsokolate
- ½ tasa Hindi Pinong Cane Sugar
- ⅓ tasa Unsweetened kakaw pulbos
- 1 ½ kutsarita Paghurno Powder
- ¼ tasa Banayad na Lasa ng Langis ng Oliba - o tinunaw na langis ng niyog
- 2 kutsarita Vanilla Extract
- ½ kutsarita Asin
Aysing
- 1 pulutong Protein Frosting Recipe
tagubilin
- Preheat oven to 350°F (180°C). Line 12-holes muffin tray with 10 paper liners – the recipe makes 10 muffins. Lightly spray oil on the paper to prevent the cupcakes from sticking to them.
- In a large mixing bowl, whisk milk, yogurt, and apple cider vinegar. Set aside for 5 minutes until it curdles – this is what we call the vegan 'buttermilk'.
- In another bowl, stir all the dry ingredients: flour, protein powder, cocoa powder, sugar, baking powder and salt. Set aside.
- In the bowl with the soy milk, stir in olive oil and vanilla extract.
- Haluin ang mga tuyong sangkap sa mga basang sangkap sa tatlong pagdaragdag upang maiwasan ang mga bukol. Haluing mabuti sa pagitan ng bawat pagdaragdag. Ang batter ay dapat na medyo likido at makinis na walang mga bukol.
- Punuin ang bawat cupcake liner hanggang 3/4 na antas.
- I-bake sa gitnang rack ng iyong oven sa loob ng 20 minuto o hanggang sa malinis na lumabas ang toothpick na itinusok sa gitna ng mga cupcake.
- Palamigin ang mga ito sa isang cooling rack nang 2 oras bago lagyan ng frosting. Huwag lagyan ng frosting kung mainit ang mga cupcake, dahil matutunaw ang vegan chocolate frosting.
Imbakan
- Itabi nang hanggang 3 araw sa refrigerator sa isang lalagyan na hindi papasukan ng hangin ang cake, o i-freeze para sa ibang pagkakataon.
kagamitan
Pagkain
Why Adding Protein Powder To Muffins?
Let’s see how you can add protein powder to your muffins to make them even better for you. The key to making high-protein muffins is to use quality mga protina na nakabatay sa planta gaya ng:
- High-protein flour – oat flour is our favorite choice. We make our own gawang-bahay na harina ng oat in a blender or food processor.
- High-protein milk – like protein-fortified soy milk or almond milk.
- Plant-based protein powder for a protein booster.
Ingredients at Substitutions
It’s super easy to make chocolate protein muffins using your favorite protein powder and a few basic ingredients. All you need to make these delicious healthy protein muffins are:
- Gatas na Walang Tamis na Soy – We used protein-fortified soy milk to increase proteins in the recipe.
- Yogurt na Walang Dairy – Any yogurt works well, but to keep the recipe dairy-free, we used soy yogurt. It’s as high in protein as regular Greek yogurt.
- Apple Cider Vinegar – To make it rise better.
- Oat Flour – Oat flour is naturally higher in protein than all-purpose flour and, therefore, the best choice to boost the protein in your muffins recipes. You can follow my resipe ng harina ng oat (it’s really easy to whip up) or buy it from the store.
- Unsweetened kakaw pulbos – Use an unsweetened version to make it easier to balance the sweetness.
- Pulbos na Protina ng Tsokolate – We used pea protein powder for this recipe. It also works fine for almond protein powder or peanut protein powder.
- Paghurno Powder – To give them their fluffy texture.
- Hindi Pinong Cane Sugar or any granulate sweetener you love, including sugar-free erythritol or coconut sugar.
- Chocolate chip – optional but delicious for a double chocolate flavor.
- Banayad na Langis ng Oliba o tinunaw na langis ng niyog.
- Vanilla Extract – para sa lasa.
- Asin – to boost the chocolate flavors.
How To Make Chocolate Protein Muffins
- First, preheat the oven to 350°F (180°C). Line a muffin tin with muffin paper liner. I made 10 muffins with this recipe, so you won’t need to fill the 12 holes.
- Spray some oil in the paper liner, then fill with the batter – about 1/4 cup for each muffin.
- In a large mixing bowl, whisk liquid ingredients: soy milk, yogurt, apple cider vinegar, olive oil, and vanilla extract. Set aside until it gets slightly creamy and curdles.
- In another mixing bowl, whisk all the dry ingredients together until they are evenly combined: oat flour, sugar, unsweetened cocoa powder, chocolate protein powder, salt, and baking powder.
- Next, combine the dry ingredients with the wet ingredients and stir well until they come together into a chocolate muffin batter. Fold in the chocolate chips at the end if used.
- Finally, fill the 10 muffin cups with the batter – about 1/4 cup per muffin. Don’t make them too thick, or they take longer to bake.
- Bake the muffins in the center rack of your oven for about 20 to 30 minutes or until a toothpick comes out clean when inserted in the center of the muffins.
- Cool them down on a cooling rack for 1 hour before adding the protein frosting on top.
Making Protein Cupcakes With This Recipe
You can also use this protein muffins recipe to celebrate and turn them into cupcakes! You can frost these healthy muffins with any frosting you like, but we love high-protein frosting.
To make a protein frosting, whisk:
- 1/2 cup of PB2 Powdered Peanut Butter
- 1/4 cup of almond milk or yogurt
Other dairy-free frosting recipe ideas are:
Mga Tagubilin sa Pag-iimbak
These protein muffins store very well in an airtight box for 2-3 days at room temperature. Otherwise, place them in the fridge in an airtight container or freeze them for later. Finally, thaw the muffins the day before eating.
Higit pang mga Recipe ng Vegan Protein
If you enjoy high-protein vegan recipes, you’ll love these:
I made these tonight! They were delicious and easy. I was looking for a high-protein vegan muffin, and this is the first recipe of many I’ve tried that I really like. I was a bit worried because I had a lot more batter than expected, but all was well. I just have more muffins!
Salamat!
Can I use lactose free milk for the soy milk?
Sure, it should work!
I just made this with regular Greek yoghurt, and Optimum Nutrition Gold Standard Protein Powder in Extreme Milk Chocolate. These are the fluffiest, most delicious protein muffins I’ve ever had. The texture is not compromised at all. I might reduce the sugar next time just for healthier breakfast purposes but they are perfect as is.
Owww thank you so much!!
I’m excited to try these, but they need to be gluten free and oat free for my family. Could I use an all-purpose GF flour (that is a 1-1 substitute for regular flour) in place of the oat flour?
That’s tricky, gluten-free flour tends to make cookies much more dense and gummy. It might work, but I’m not certain.
Made these per recipe except with AP flour and they came out decadently fluffy! The exact “tastes like dessert for breakfast” recipe I was looking for!
Is there anything I could use in place of protein powder. I don’t keep protein powder, but these look delish!
I haven’t try something else yet. Protein powder is highly absorbent so a swap would need to be a flour with same level of absorbency. I didn’t try yet so I am not sure, may oat flour …
Kumusta!
I know it would make the recipe not vegan, but so you think collagen powder would work in place of the protein powder? We have many food allergies we work around.
The thing is I never used collagen powder before so I am not sure how it impact a cake texture. Protein powder really absorb liquid and firm up the muffins here.
Did you use baking soda in this recipe and how much?
I am in the middle of making them and noticed in the steps it’s says add all dry ingredients including baking soda but I don’t see it in the list of ingredients.
Salamat
Sorry for the late reply, the recipe only use baking powder as stated in the ingredients listed. I corrected the instructions to make it clear. Thanks for noticing my mistake. I hope you enjoyed the recipe.
Salamat sa iyo kaya magkano!
I appreciate you reply!
I’m making this awesome recipe again for the second time!