These high protein vegan chocolate chip muffins make great nut free lunchbox snacks for kids, and adults.
Here in Brisbane, we’re back to school next week. So I’m back to trying to come up with some good lunchbox options. Both of my kids go to nut free schools, so it can be really hard to come up with ideas. Luckily they love these muffins, so I’m set for the next week or two!
I love vegan muffins for school lunchboxes, because you can bake up a big batch and freeze them. Then can just grab them out of the freezer in the mornings. I am really not a morning person, so the easier I can make my mornings, the better!
I use vegan yoghurt in place of oil in these muffins. If you need them nut free, you can use coconut or soy yoghurt. Just be careful because there are some almond and coconut combinations out on the market at the moment. I once accidentally grabbed a coconut and almond yoghurt, thinking it was plain old coconut. That certainly made for some last minute panic lunchbox changes!
To Make Vegan High Protein Chocolate Chip Muffins
First off, preheat your oven to 180 degrees, and prepare a muffin tray. You can either make 12 large muffins, or about 36 mini muffins. I find that the mini muffins are easier to fit into lunchboxes, but it’s up to you!
I use a food processor to make this recipe, because it is great for crumbling the beans and yoghurt through the flour mix. If you don’t have a processor, you could blend up the beans, yoghurt, vanilla and milk and mix it through the dry ingredients.
Add the flour, oats, baking powder and sugar to the processor. Process for a couple of seconds until they’re just combined.
Add the beans and yoghurt. Process until it becomes crumbly and starts to form together.
Add the milk and vanilla. Process until just smooth. You don’t want to overprocess, otherwise your muffins will become tough.
Add the chocolate chips and process until just combined.
Spoon the mix into the prepared muffin tray, filling the muffin cups about 2/3 of the way so that they have room to rise.
Bake for approximately 25 to 30 mins, until they are just browned on top.
Allow to cool. You can either store in a sealed container for up to about 4 days, or wrap the muffins individually and freeze them. If you’re making them for school lunches, you don’t need to defrost them. Just put them in the lunchbox and they’ll be all ready by morning tea.
High Protein Vegan Chocolate Chip Muffins
- 2 cups Wholemeal Flour
- 1 cup Rolled Oats
- 2 tsp Baking Powder
- ⅔ cups Sugar
- 400 g tin Cannellini Beans rinsed and drained
- 1 cup Vegan Yoghurt Coconut or soy for nut free
- 1 cup Plant Based Milk Soy, coconut or oat for nut free
- ⅓ cups Vegan Chocolate Chip
- Preheat Oven to 180 degrees C. Prepare a muffin tray by lining the cups with muffin papers, or lightly greasing.
- Add flour, oats, baking powder and sugar to a food processor. Process for a couple of seconds to combine.
- Rinse and drain beans, then beans and yoghurt to the flour mix. Process until the mix is crumbly and starts to stick together.
- Add milk and vanilla. Mix until combined. Do not overmix as this will make the muffins tough.
- Add chocolate chips and process for a couple of seconds to mix through.
- Spoon mix into muffin cases until they are 2/3 full. Bake for approximately 25 – 30 minutes, until browned on top and cooked through.
- Allow to cool on a cooling rack. Muffins can be stored in a sealed container for up to 4 days, or frozen.
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