High Protein Chocolate Muffin. My daughter loves muffins. Regularly, I would make chocolate chip flavor muffins. Sometimes, I would make blueberry, strawberry, or blackberry-flavored muffins. Not only that, these muffins are high in protein mix with gluten-free oat flour. Also, the batter is moist due to the brown sugar and ripe banana.
High Protein Chocolate Muffin Recipe
3/4 cup oat flour
1/4 cup almond flour
1/3 cup brown sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp sea salt
6 tbsp. banana
1/4 cup almond milk
1 tsp vanilla extract
3/4 cup non-dairy chocolate
- First, preheat the oven to 350 degrees F. Then, line the muffin liner in the baking tray. With a large bowl, add in dry ingredients oat flour, almond flour, brown sugar, baking soda, baking powder, salt, and 1/2 cup of non-dairy chocolate chip.
- Secondly, with a second bowl add wet ingredients egg, banana, non-dairy milk, and vanilla extract. Whisk. Thus, combine dry ingredients with wet ingredients.
- Hence, scoop batter into muffin pan. Do try to have an equal amount in the muffin pan.
- Finally, bake for 20 minutes until golden brown.
- Let it cool.
Tips for Gluten-free Muffin
Furthermore, do make a large batch of muffin and store in the freezer for later. Not only, will this taste great, but they can also save time when you have a very busy week. Moreover, muffins do not need to be cut into slices, and worry about the thickness or thinness of the loaf. In addition, muffins can easily add toppings on tops like a crunchy texture with nuts or a crumble to make it into a dessert muffin. As well as that muffins are moist but not as challenging as a loaf of bread.