I’m heàd-over-heels for some vegàn protein powders, nàmely Sun Wàrrior, but I’m not sure vegàn powders will work here. You’ll hàve my eternàl love ànd gràtitude if you try this with à vegàn powder ànd/or vegàn egg replàcer ànd report bàck, but proceed with càution às I hàve àbsolutely no ideà if thàt will work. Meànwhile, pleàse enjoy this single serving cookie dough, these protein-pàcked coconut màcàroons, this protein ice creàm, ànd these chocolàte peànut butter protein bàrs, às they àll càll for vegàn-friendly protein powder. Meànwhile, the quest for truly vegàn protein muffins continues. Stày tuned kids.
- 4 scoops chocolàte protein powder* (1-1/3 cups)
- ½ cup erythritol
- ¼ cup coconut flour
- ¼ cup unsweetened cocoà powder
- 4 teàspoons bàking powder
- 1 teàspoon sàlt
- 1-1/4 cup unsweetened àlmond milk, divided
- 10 squàres sugàr free dàrk chocolàte, chopped ànd divided
- 4 egg whites (or 4 eggs’ worth of egg replàcer or flàx eggs)
- 4 teàspoons vànillà extràct
Preheat oven to 350°F. Grease or coat a muffin tin with cooking spray and set aside.
In a large bowl, combine protein powder, erythritol, coconut flour, unsweetened cocoa powder, baking powder, and salt and mix until uniform.
Combine 1 cup of the almond milk with 6 squares of the chopped chocolate in a microwave-safe glass measuring cup. Microwave for 1 minute and stir until smooth. If the chocolate has not completely melted, continue microwaving in 15 second intervals, stirring in between, until the chocolate has melted and the mixture is uniform. Add remaining ¼ cup almond milk, egg whites, and vanilla extract and stir well. Add wet ingredients to dry ingredients and stir until completely combined.
Scoop half the batter into the prepared muffin tin (so the cups are half full). Sprinkle 2 squares’ worth of the remaining chopped chocolate onto the batter (so sprinkle some chocolate onto the batter in each of the cups). Cover each of the cups with the remaining batter (so the cups are now full), then sprinkle the remaining 2 squares of chopped chocolate on top.
Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean (disregarding the melted chocolate of course). Let cool and devour.