Gluten Free Double Chocolate Protein Muffins

My Gluten Free Double Chocolate Protein Muffins are an excellent way to add extra protein for an energy boost throughout the day. The chocolate experience is intensified with Arbonne chocolate protein powder, cocoa powder, and chocolate chips. Besides being entirely gluten free, these muffins are also free from eggs and oil. Plus they freeze great for up to 2 months!

By Rose Huxford

Incorporating some protein alongside fiber and carbohydrates is an excellent way to feel full. My Gluten Free Double Chocolate Protein Muffins combine protein powder, apple sauce, chia seeds, and carbohydrates from the flour and apple sauce, among other ingredients. Whether you need a quick snack or part of your lunch, these muffins are simple to prepare, freeze well, and have a rich chocolate flavor. You can substitute regular All-Purpose flour for the Gluten Free flour and skip the batter resting step.

Gluten Free Double Chocolate Protein Muffins

Pre-heat oven: 375 degree F

Yields: ~14 muffins

Prep-time: 5 minutes

Bake-time: ~18-24 minutes

Equipment: Muffin pans, muffin liners, 2 large mixing bowls, sifter, whisk, spatula, measuring spoons, measuring cups, liquid measuring cups, ice cream scooper, cooling rack.

Dry Ingredients

• 1 1/2 cups Gluten Free 1:1 baking flour, or regular All-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1/4 cup chocolate protein powder, I used Arbonne Chocolate Protein Powder

• 1/4 tsp salt

• 2 tbsp chia seeds (optional)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 cup chocolate chips

• 1 cup chopped nuts (optional)

Wet Ingredients

• 1/2 cup coconut sugar, or brown sugar

• 1 cup dairy free milk, I used unsweetened almond milk

• 2 tbsp apple cider vinegar, or white vinegar

• 1/3 cup unsweetened apple sauce or dairy free plain Greek yogurt

• 1 tsp pure vanilla extract

Directions

1. Pre-heat oven to 375 degree F.

2. Line your muffin pan with muffin liners, and set it aside.

3. Homemade buttermilk: Stir together milk and apple cider vinegar, and set it aside to thicken and curdle.

4. In a large mixing bowl, sift your flour, cocoa powder, protein powder, baking powder and baking soda. Stir in salt, chia seeds, chocolate chips, and nuts if using. Make a well in the center.

5. In another large mixing bowl, whisk together apple sauce, coconut sugar, homemade buttermilk, and vanilla. Whisk for about 10 seconds to create air bubbles.

6. Pour your wet mixture into your dry mixture. Use the spatula to blend the ingredients together until just incorporated. *If using gluten free flour, set aside your batter for about 20-30 minutes. This allows the dry ingredients to absorb the wet ingredients, preventing the muffins to taste grainy. If using regular flour, continue to the next step.

7. Using a ice cream scooper, or a large cookie scooper, scoop your batter 3/4 of the way full into your prepared muffin pan.

8. Bake for about 18-24 mintues, depending on your oven, or until a toothpick comes out clean.

9. Allow the muffins to cool for about a minute before transferring to a cooling rack.

10. Storage: Allow the muffins to cool completely, then store in a freezer bag for up to 2 months. Allow to either thaw overnight, or microwave the muffins individually about 30 seconds or so. Or, store the cooled muffins in an airtight container on the counter for up to 3-4 days.