Gluten-free, Dairy-free, Double Chocolate Protein Muffins
This recipe is a shout out to Movement Coach Pax Frias at Restore Human in Vancouver who graciously listens to my whining with a big smile and then make me do another set anyway. He generously supplied the gluten-free protein powder – I’m not even going to ask what’s in it. I suspect he might have had ulterior motives after I brought him a few of Experiment #2 (my Gluten-free Browned Butter Chocolate Chip Cookies) but I will give him the benefit of the doubt (just in case it inclines him to leniency on the reps front).
I based the recipe on the Low Carb Double Chocolate Protein Muffin recipe from Maya at Wholesomeyum.com (thank you Miss Maya) with a few changes to incorporate ingredients I had on hand. Maya’s are way more healthy than these ones and she’s got some good advice on collagen protein. Me, I don’t care that much about whether they are keto this or that or sugar-free. If you do, then give Maya’s recipe a try. They look awesome.
- 1 C gluten-free flour (I used Bob’s Red Mill)
- 3/4 tsp xanthan gum
- 1 C almond meal
- 2/3 C brown sugar
- 1/2 C cocoa powder
- 1/4 C protein powder of your choice
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/3 C coconut oil (melted and cooled)
- 1 C Rice dream, almond milk, Silk or coconut milk (unsweetened)
- 3 Tbsp ground organic flax seed whisked with 9 Tbsp water (or 3 large eggs if you eat eggs)
- 1 tsp vanilla
- 3/4 C dark chocolate chips
- Preheat the oven to 350 degrees F.
- Line a 12 muffin tin with parchment liners.
- In a large bowl, stir together the gluten-free flour, almond meal, sugar, cocoa powder, protein powder, baking powder and sea salt.
- In a medium-sized bowl, whisk the melted coconut oil with the Rice Dream. Whisk in the flax eggs and then the vanilla.
- Add the wet ingredients to the dry ingredients and mix until combined (the batter will be very thick).
- Fold in the chocolate chips.
- Spoon batter into muffin cups and sprinkle the tops with extra chocolate chips because…extra chocolate chips (d’uh).
- Bake for about 25-28 minutes or until a toothpick inserted comes out clean. You know they are getting there when the kitchen smells like Willy Wonka’s chocolate factory (heavenly).
- Remove from oven and cook completely.