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High Protein Vegan Chocolate Chip Muffins
Delicious high protein kid friendly chocolate chips that are great for school lunches and snacks.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings:
12
muffins
Ingredients
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
Instructions
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.