Recipes > Breakfast, Dairy Free, Dessert, Gluten Free, Grain Free, High Protein, Sugar Free, Vegan, Vegetarian

Vegan Chocolate Gingerbread Protein Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (17 votes, average: 3.59 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 (17 votes, average: 3.59 out of 5)

25 minutes

12 Servings


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



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.


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.

Get Healthy with Us On Instagram

Check out our other channels:

Send this to a friend