Baking · Breakfast · Chocolate

Chocolate Protein Muffins

  • Prep35 min
  • Serves12
  • FlavorChocolate
Chocolate protein muffins cooling on a rack

Sunday bake, weekday breakfast. Freeze the extras and reheat one in the microwave for 20 to 30 seconds.

Ingredients

  • 1 1/2 cups oat flour
  • 4 scoops (80g) Chocolate MycoProtein
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 ripe bananas, mashed
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 3/4 cup milk (dairy or plant)
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup chocolate chips

Steps

  1. Heat the oven to 350°F and line a 12-cup muffin tin.
  2. Whisk the oat flour, MycoProtein, baking powder, baking soda and salt in a bowl.
  3. In a second bowl, mix the bananas, flax eggs, milk, maple syrup and coconut oil.
  4. Combine the wet and dry ingredients, then fold in the chocolate chips. If the batter is very thick, add a splash more milk.
  5. Divide into the tin and bake for 18 to 22 minutes.
  6. Cool, then bag the extras for the freezer.

More recipes