In case you haven’t noticed, I have a thing for chocolate. But often times, chocolate recipes are super unhealthy. So I’ve made it my mission to create healthy chocolate recipes. This recipe was so fun to make and pretty simple! I did make it with a lot of coconut products, but I’m sure they can be substituted for non-coconut alternatives.
This recipe is also gluten-free, which is amazing considering so many people today are gluten intolerant. It’s also great because the flours I used add even more protein to these muffins. It’s a win-win!
The protein I used is the Daily Protein fromDetox Organics that was sent to me from Vista Magazine (thanks Vistamag!). The protein is 100% all natural, vegan, soy free, gluten free, and non-GMO! The protein comes from brown rice, quinoa, hemp and pumpkin. It’s also naturally sweetened. I know a lot of vegan protein powders tend to be “chalky” and smell kind of funky, but this protein is actually really tasty! I was pleasantly surprised.
These muffins are naturally dairy free, but they do contain eggs so they’re not totally vegan friendly. However, a simple flax-egg swap can do the trick to make this recipe 100% vegan!
Dairy-Free Gluten-Free Chocolate Muffins
Ingredients
- 3/4 cup coconut flour
- 1/4 cup quinoa flour
- 3/4 cup coconut sugar
- 1/2 cup cocoa powder
- 1/4 cup vegan vanilla protein powder
- 1/3 cup melted coconut oil
- 3/4 cup plant based milk
- 4 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp pink salt
- 1/2 tsp vanilla extract
- 1/2 cup cacao nibs
Instructions
- Preheat oven to 350 and line muffin tins with 12 baking cups.
- Sift all dry ingredients and add to a large bowl. Add wet ingredients and mix together until combined. Do not overmix! This causes muffins to become dry and flaky.
- Pour evenly into 12 cups, filling each about 3/4 full.
- Bake for about 20 minutes, or until a toothpick can be inserted and pulled out clean. Let cool before serving.
- Optional: Add some cacao nibs to the tops of each muffin before baking.
