When you have busy mornings or want a simple grab-and-grow snack, muffins are a great way to go. And if you’re looking for a recipe for healthy muffins, we’ve got one for you! 

These Chewy Chocolate Chip Protein Muffins use our USDA organic, non-GMO chocolate-flavored plant-based protein powder! 

Unlike many vegan protein powders, ours is made from pumpkin — a complete protein — so you get all nine essential amino acids your body needs.

Check out the recipe card below to download, print out and share... they're delicious!

Chewy Vegan Chocolate Chip Protein Muffins

Delicious, fluffy vegan muffins with pumpkin-based protein!

Ingredients

• ⅓ cup MaryRuth’s Organic Protein Powder
• ½ cup Coconut Flour
• ½ cup Coconut Sugar (or maple syrup or monk fruit)
• 2 tsp Baking Powder
• ⅓ cup Chocolate Chips
• ¼ cup Smooth Almond Butter (or cashew or peanut butter)
• 1 cup Canned Coconut Milk
• 2 tbsp Coconut Oil, melted and slightly cooled
• 1 tbsp Vanilla Extract
• 2 Flax Seed Eggs (or cage free/free range eggs)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a regular sized muffin pan (12 cup) or a mini cup muffin pan (24 cup) with liners.
3. Add almond butter, coconut oil, coconut sugar, and vanilla extract to a bowl and, with a hand mixer, on medium speed, mix until well combined.
4. Slowly add in flax eggs (or eggs) one at a time; beat again for one minute until batter is smooth.
5. Pour in coconut milk and mix on low speed until combined.
6. In a small bowl, whisk together coconut flour, baking powder, and MaryRuth’s Plant-Based Protein Powder.
7. Slowly add dry ingredients to wet ingredients and mix on low speed until batter is smooth. Fold in chocolate chips with a spoon.
8. Use a tablespoon or cookie scoop to disperse batter evenly into cupcake liners.
9. Bake for 17 minutes for mini muffins or 20 minutes for regular sized muffins. Test with a toothpick.
10. When the toothpick comes out clean, they’re done! Cool for 5 minutes in the pan, then transfer to a wire rack.

Store at room temperature for 3 days, in the refrigerator for 5 days, or in the freezer for 1 month and re-heat when hungry! 

Ingredient Recommendations

While you may use any brands you prefer, below are the brands MaryRuth loves to use when making this recipe at home:

• Chocolate Chips: Enjoy Life Dark Chocolate Morsels*
• Almond Butter: Barney Butter Bare Smooth*, with no added salt or sugar
• Canned Coconut Milk: Natural Value Organic Coconut Milk*
• Coconut Oil: Artisana Organics Raw Coconut Oil*

*MaryRuth and MaryRuth’s® are not affiliated with any of these products; this is not an ad.

Product Recommendation

Organic Protein Powder (14.8 oz)

Fair trade chocolate, Plant-based, Pumpkin seed protein

Shop Now

Chewy Vegan Chocolate Chip Protein Muffins Recipe

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Category

Dessert

When you have busy mornings or want a simple grab-and-grow snack, muffins are a great way to go. And if you’re looking for a recipe for healthy muffins, we’ve got one for you! These Chewy Chocolate Chip Protein Muffins use our USDA organic, non-GMO chocolate-flavored plant-based protein powder! Unlike many vegan protein powders, ours is made from pumpkin — a complete protein — so you get all nine essential amino acids your body needs. Check out the recipe card below to download, print out and share... they're delicious!Author: MaryRuth Ghiyam

Ingredients

• ⅓ cup MaryRuth’s Organic Protein Powder

• ½ cup Coconut Flour
• ½ cup Coconut Sugar (or maple syrup or monk fruit)
• 2 tsp Baking Powder

• ⅓ cup Chocolate Chips

• ¼ cup Smooth Almond Butter (or cashew or peanut butter)
• 1 cup Canned Coconut Milk
• 2 tbsp Coconut Oil, melted and slightly cooled
• 1 tbsp Vanilla Extract
• 2 Flax Seed Eggs (or cage free/free range eggs)

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a regular sized muffin pan (12 cup) or a mini cup muffin pan (24 cup) with liners. Add almond butter, coconut oil, coconut sugar, and vanilla extract to a bowl and, with a hand mixer, on medium speed, mix until well combined.
3. Slowly add in flax eggs (or eggs) one at a time
4. beat again for one minute until batter is smooth.
5. Pour in coconut milk and mix on low speed until combined.
6. In a small bowl, whisk together coconut flour, baking powder, and MaryRuth’s Plant-Based Protein Powder.
7. Slowly add dry ingredients to wet ingredients and mix on low speed until batter is smooth. Fold in chocolate chips with a spoon.
8. Use a tablespoon or cookie scoop to disperse batter evenly into cupcake liners.
9. Bake for 17 minutes for mini muffins or 20 minutes for regular sized muffins. Test with a toothpick.
10. When the toothpick comes out clean, they’re done! Cool for 5 minutes in the pan, then transfer to a wire rack.
11. Store at room temperature for 3 days, in the refrigerator for 5 days, or in the freezer for 1 month and re-heat when hungry!

Recipe Note

While you may use any brands you prefer, below are the brands MaryRuth loves to use when making this recipe at home: 

• Chocolate Chips: Enjoy Life Dark Chocolate Morsels 
• Almond Butter: Barney Butter Bare Smooth, with no added salt or sugar 
• Canned Coconut Milk: Natural Value Organic Coconut Milk 
• Coconut Oil: Artisana Organics Raw Coconut Oil