Gluten and dairy free protein chocolate chip muffins

Gluten and dairy free protein chocolate chip muffins

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Hey guys today recipe is a easy one bowl gluten and dairy free protein chocolate chip muffin recipe. That takes less than 30 minutes to make.

This recipe came about as am currently 3 weeks into my “cut” and missing my snacks. I would normally eat one of my strawberry oat muffins every day but they don’t fit into my new macros that well. This is why I decided to come up with a new protein muffin that would fill that craving for something sweet at the end of the night. I seen @feastingonfruits  vegan and grain free chocolate chip muffin recipe on Instagram. I liked how she used yogurt to replace the egg and oil and wanted to make a macro friendly higher protein version of them.   

gluten and dairy free chocolate chip muffins

The biggest problem I have with fitting snacks into by day is I don’t have as many carbs as i used to. I have 163g as opposed to around 300g before. To make up for less carbs I have 50g more protein that I did before. Which means I need to make sure I am eating plenty of protein with each meal/snack or I will have loads left by the end of the day. It’s not a tricky as it seems as long as you plan it out properly.   

For the recipe adaptations I removed 30g of oat flour and replaced it with a 30g scoop of unflavoured soya protein. Reduced the amount of coconut sugar from 55g to 30g as I don’t eat a lot of sugar so don’t need to add much to make things taste sweet but you can more if you have a sweet tooth. I used the oat flour version instead of the almond flour one. Lastly, I used 25g of chocolate instead of 35g. The yogurt I used was the new alpro no added sugar yogurt. I made these with the plain alpro yogurt and less chocolate the first time. The macros are almost the same but I like that I can add more chocolate if I use the no added sugar yogurt. 

The muffins came out great they are moist and perfectly sweet. The chocolate chips are gooey and makes them really delicious. I love that you can’t tell they have protein powder in them. As if you have ever had something like a protein bar or protein snack item they can have a chalky or gritty taste to them. Which I think ruins them a bit as then they taste like a “healthy treat” as opposed to a sweet treat that gets rid of your craving.  

I now have one these muffins every night after my dinner. I heat It up in the microwave for 10 seconds as I store them in the fridge. This helps to melt the chocolate then I cut it in half and add 12 grams of pb fit (powdered peanut butter).  You can eat them on their own as well but like I said earlier I have a lot of protein to eat in a day and this helps to meet that goal. Also, chocolate and peanut is one of the best combo’s out there.  

The macros for each muffin is 136kcals 4f 16.2c 8.8p.  

Gluten and dairy free protein chocolate chip muffins

Gluten and dairy free protein chocolate chip muffins

One bowl easy to make gluten and dairy free chocolate chip muffins with added protein. These are great for all those sweet cravings, they are moist. perfectly sweet and delicious thanks to the gooey chocolate chips The best part you can enjoy these muffins everyday guilt free. 

Course Dessert
Cuisine DF, GF
Keyword Chocolate chip protein muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 136 kcal
Author Naturally sweet life

Ingredients

  • 250 grams no added sugar alpro yogurt
  • 100 grams oat flour
  • 30 grams soya protein powder
  • 30 grams coconut sugar
  • 25 grams dark 70% chocolate chips or bar chopped up
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

  1. Pre-heat oven to 180c or 350f 

  2. Measure out all your ingredients. Add them all except the chocolate to a medium sized mixing bowl and mix well until completely combined. Making sure there is lumps of protein powder left.

  3. Then add in the chocolate and mix to incorporate them.

  4. Scoop the mixture into a 6 hole silicone muffin tin. You want to fill them 3//4 the way to the top as they don't raise that much. 

  5. Bake in the oven for 18-20 minutes depending on your oven. 

  6. Leave to cool in the tray for 5 minutes before removing. Then leave to cool completely on a wire rack. Or eat one straight away if you can't resist but be careful as they will be hot.

  7. I store these in the fridge in an air tight container or zip lock bag for up to 6 days 

Recipe Notes

The macros for one muffin is 136 kcal 4.1f 16.2c 8.8p 

Hope you all enjoyed this recipe. Let me know if you have any comments below and remember if you recreate this or any other recipe to tag me in them on Instagram @emmalouisecee. Check out my insta stories too for a behind the scenes look at recipe testing and what i eat in day. Have a great day x



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