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191

Vegan Chocolate Gingerbread Protein Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (21 votes, average: 3.81 out of 5)

25 minutes

12 Servings

Sometimes you encounter a delicious bakery treat that’s vegan. Or gluten-free. Or low-calorie. Or protein-rich.

This one checks all of those boxes naturally, because it’s made with healthy, plant-based ingredients like ground flaxseed, applesauce, and almond flour.

These special muffins are also spiked with Life’s Abundance protein powder for a nutrient- and energy-boost in every bite.vegan-gingerbread-protein-muffinFinally (yes, there’s more), they’re ridiculously delicious. Instead of stopping at rich, chocolate flavor, we added gingerbread spices, too, for a chocolatey-gingerbread one-two flavor punch.

Make these for all of your friends (seriously, everyone can eat them!), and watch your popularity rise.

1 Star2 Stars3 Stars4 Stars5 Stars (21 votes, average: 3.81 out of 5)

25 minutes

12 Servings

Ingredients

1 1/4 cup almond flour

1/4 cup tapioca flour

2 scoops Life's Abundance Chocolate Plant Protein

1 1/2 teaspoons baking powder

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

2 tablespoons ground flax

1/3 cup warm water

3/4 cup unsweetened apple sauce

3/4 cup unsweetened almond milk

1 teaspoon vanilla extract

1 tablespoon coconut oil, melted

Optional Flaky sea salt for topping

 

Directions

Vegan Chocolate Gingerbread Protein Muffins
  1. Preheat the oven to 425 F. Line a muffin tin with muffin liners or spray with nonstick spray.
  2. In a large mixing bowl, whisk together the almond flour, tapioca flour, protein powder, baking powder, ginger, cinnamon, cloves, nutmeg and salt.
  3. In a separate bowl, stir together the flax and warm water, letting sit for at least 2 minutes. Then add the applesauce, almond milk, vanilla, and coconut oil, and stir until well combined.
  4. Pour the wet mixture into the dry ingredients and stir with a spoon or rubber spatula until just combined.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake at 425 F for about 8 minutes and then turn the oven heat down to 350 F for about 5-7 more minutes or until a toothpick inserted in the center comes out fairly clean.

WHY WE LOVE THIS RECIPE

These muffins are a sweet treat for all kinds of eaters—from vegan to gluten-free—without the use of any strange replacement ingredients (just healthy whole foods). They also deliver tons of both flavor and protein.

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