As much as I love fitness and healthy eating there are just some things I WILL NOT give up…and those things include wine and desserts. But you know what they say…everything in moderation, right?? So I try my best not to deprive myself of the things I love by exercising moderation, which is key. I’ve looked for and try to come up with various healthy dessert ideas and found one for a chocolate chip protein muffin that I decided to try with my own tweaks by making a vegan version of it. And while these muffins taste great warm they taste even better chilled! Who doesn’t want to enjoy a chocolate dessert without all the guilt?? Salivating yet? Well read on to check out the recipe!
Vegan Chocolate Chip Protein Muffins
This recipe consists of all plant-based products such as plant-based protein and egg replacer. But if desired honey can be used as an added sweetener (making it non-vegan).
- 1 banana ripe
- 1 scoop plant-based protein powder
- 1 1/2 - 2 tbsp peanut butter regular or chocolate
- 1/4 cup unsweetened vanilla almond milk sweetened is optional for more sweetness
- 1/4 cup vegan mini chocolate chips
- egg replacer equivalent to 1 whole egg per instructions)
- 1/4 cup almond flour other flours work too but this is preferred for taste
Add all ingredients except chocolate chips to high-speed blender such as Nutribullet or Ninja and blend until batter is a bit thickened.
After ingredients have been blended (mixture should be thickened and may have a few remaining lumps, which is OK), gradually stir in chocolate chips.
Pour mixture into muffin cups and bake on 375 for 16-18 minutes. Don't be alarmed about muffins caving in some...this is a result of the banana, which adds moisture. Depending on what type of peanut butter you chose to use (regular or chocolate), the muffins will turn out a light or dark brown color.
I typically chill the muffins in the fridge for about 10 minutes before eating. And because of the added banana I recommend storing them in the fridge, as well. Enjoy!