These Double Chocolate-Covered Strawberry-Banana Protein Muffins are the perfect blend of treat meets healthy snack. Each fluffy, rich chocolate bite is loaded with whole grain oats, bananas, a hint of berry, cinnamon, rich virgin coconut oil and an extra dose of chocolate. Plus, I’ve added some vegan brown rice based protein powder and a scoop of optional maca powder too. Bake these babies and get your chocolate fix!..
Eat now or later. These vegan muffins are delicious served warm or chilled. They have a melt-in-you-mouth texture when warmed and a rustic textured, crumbly yet velvet-y bite when chilled. The gluten-free oat flour makes them moist and tender. They are sweetened with the sweet bananas and a bit of coconut sugar.
Make it a Dessert! Make this a sweeter treat by adding a scoop of coconut milk ice cream on the side of a warm muffin with some vegan chocolate sauce.
Double Chocolate-Covered Strawberry-Banana Protein Muffins
Vegan and gluten free double chocolate muffins rich in fiber, cocoa goodness and a hint of added protein.
- 2 large or 3 medium very ripe bananas
- 1/3 cup non-dairy milk
- 2 tsp apple cider vinegar or lemon juice
- 1/3 – 1/2 cup virgin coconut oil
- 1 1/3 cups rolled oats
- 1/3 cup cocoa powder (unsweetened)
- 1/2 cup coconut sugar
- 1/4 tsp salt
- 1 Tbsp baking powder
- 3 scoops brown rice protein powder (about 1/3 cup total)
- pinch of cinnamon
- 1/4 cup dark chocolate chips (vegan)
- 1/2 cup frozen strawberries (sliced or whole)
- optional: 1 Tbsp maca powder
- Preheat oven to 400 degrees and grease a muffin tin with a generous amount of virgin coconut oil or use muffin liners.
- Place whole oats in a blender or food processor and blend until an oat flour forms.
- Add the oat flour, cacao, salt, baking powder, sugar, cinnamon, protein powder and optional maca powder in a large mixing bowl. Stir until combined.
- Add bananas, coconut oil and vinegar to blender and blend until smooth. With blender on low, slowly pour in non-dairy milk.
- Pour the banana mixture into the chocolate dry mixture and stir until combined. Batter should be thick and clump, but still soft.
- Fold in the chocolate chips and the frozen berries. The chilled berries will firm up the batter a lot. This will allow the muffins to bake up in clumpy textured mounds.
- Bake muffins at 400 degrees for ten minutes, then lower oven to 375 degrees and bake for another 12-15 minutes, or until the edges crisp up a bit, but do not burn.
- Serve warm or place in the fridge to chill up. Delicious served chilled (firmer texture) or warm and soft.
Yield: 12 muffinsPrep Time: 00 hrs. 13 mins. Cook time: 00 hrs. 22 mins. Total time: 35 mins.
- Calories: 186
- Fat: 8.1g
- Dietaryfiber: 3g
- Protein: 7.5g