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Peanut Butter Chocolate Chip Protein Muffins [Vegan]
Fuel up! These muffins are packed with carbs and protein, peanut butter, and a little bit of chocolate for the soul.
Ingredients You Need for Peanut Butter Chocolate Chip Protein Muffins [Vegan]
How to Prepare Peanut Butter Chocolate Chip Protein Muffins [Vegan]
- Pre-heat the oven to 350ºF and line a muffin pan.
- Pour the non-dairy milk and apple cider vinegar in a large mug and set aside to curdle.
- In a large bowl, add the flour, baking powder, sugar, and protein powder, and combine using a fork.
- Add the mashed banana, peanut butter, coconut oil, and vanilla extract to the curdled non-dairy milk. Whisk until just combined.
- Make a well in the center of the dry ingredients, pour in the wet ingredients, and fold.
- Add the chocolate chips and stir until just combined; over mixing will create a tough batter, and therefore, produce dense, heavy muffins.
- Fill the muffin cups to just below the rim, topping with additional chocolate chips.
- For regular-sized muffins, bake for 22-23 minutes. For large muffins, 25 minutes. The muffins should be golden on top and a toothpick should come out clean. Remove from oven and cool on a wire rack.
Notes
Keep in an airtight container in the fridge for up to 4 days.
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