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Vegan Chocolate Protein Muffins

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Vegan Chocolate Protein Muffins!

Vegan Chocolate Protein Muffins

These Vegan Chocolate Protein Muffins are the perfect healthy snack or breakfast. They are gluten-free, vegan, and refined sugar-free. You can also make these muffins nut-free by substituting coconut milk for the almond milk, making them perfect for school lunches.

Chocolate protein powder adds extra protein to these muffins, helping to make you feel fuller for longer.

This protein is fully plant-based and made with clean ingredients. There is no added sugar, which is what I look for in a protein powder. Not only does this add healthy plant-based protein, but this product is packed with added greens. I’m always looking for ways to add extra greens into my diet, and this is the perfect way to do so without even noticing.

I like to drizzle almond butter or peanut butter over these muffins, but they are also delicious on their own. They are light and fluffy and perfect for a quick snack.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Banana Chocolate Chunk Muffins, or Lemon Cranberry Muffins.

Vegan Chocolate Protein Muffins (V + GF + RSF)

Laura Brining
Delicious and healthy Vegan Chocolate Protein Muffins!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

  • 2 cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup chocolate protein powder
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 cup coconut yogurt
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners or grease with coconut oil.
  • Add oat flour, baking powder, baking soda, salt, cocoa powder, and chocolate protein powder to a large bowl or blender. Stir or blend on high until fully combined.
  • Add almond milk, maple syrup, apple cider vinegar, coconut yogurt, and vanilla. Stir or blend until fully incorporated and smooth.
  • Scoop muffin mixture evenly into prepared muffin tins.
  • Bake in preheated oven for 20-23 minutes, or until a toothpick inserted comes out clean.
  • Allow muffins to cool. Drizzle with almond butter or peanut butter if desired, and enjoy!

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Vegan Chocolate Protein Muffins

Fall Salad with Maple Dijon Vinaigrette

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Fall Salad with Maple Dijon Vinaigrette!

Vegan Fall Salad

This spinach salad is layered with crisp apples, dried cranberries, slivered red onion, pecans, and pumpkin seeds, then drizzled in a refreshing Maple Dijon Vinaigrette. The perfect combination of sweet and savory is present in this salad and has been one of my favorite dinners this season. This fall inspired salad would also make a perfect side for Thanksgiving dinner or appetizer for any family gathering this season. Just simply multiply the recipe to serve the amount required.

The pecans and pumpkin seeds add protein and help keep you feeling full. This salad is also packed with many nutrients and minerals, including iron. Enjoy it on its own as the main course, or serve it as a healthy and refreshing side.

For more healthy dinner ideas, try my Shawarma Salad with Chickpeas, Cashew Rice Bowl, or West African Peanut Stew.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Fall Salad with Maple Dijon Vinaigrette

Laura Brining
A healthy fall inspired salad with a light Maple Dijon Vinaigrette.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

Maple Dijon Vinaigrette:

  • 3 tablespoons dijon mustard
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon poppy seeds

Salad:

  • 4 large handfuls of spinach
  • 1/8 cup red onion slivered
  • 1 apple sliced (I used granny smith)
  • 1/4 cup pecans roughly chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries

Instructions
 

Maple Dijon Vinaigrette

  • Add dijon mustard, maple syrup, apple cider vinegar, olive oil, and poppy seeds into a bowl or a container with a lid. Whisk or shake until fully combined. Set aside.

Salad:

  • Evenly distribute spinach between two plates or bowls. Layer with slivered red onion, sliced apple, pecans, pumpkin seeds, and dried cranberries. Drizzle with Maple Dijon Vinaigrette.
  • Serve immediately and enjoy.

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Vegan Fall Salad

All Purpose Vegan Cashew Cream

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This Cashew Cream is a delicious and creamy sauce made with only two ingredients! It is extremely versatile and can be used to enhance a variety of meals and desserts. Incorporate it into sauces and pasta dishes, use it as a creamy dressing, or add it to rich desserts!

If you crave creamy dishes but are dairy free or vegan, this sauce will become your best friend. It is just as rich and creamy as regular cream, but so much healthier. My favourite part is that it is 100% natural with only cashews and water as the base.

Although cashews are also a high-fat food, cashews are high in healthy monounsaturated fats, while heavy cream contains mainly unhealthy fats. Cashews also provide 18g of protein in a ½ cup, while heavy cream contains only 3.2g. Aside from providing protein, cashews are also a great source of magnesium, iron, B6, and many other nutrients.

After making the base Cashew Cream, you can use it alone or add your favourite flavourings. Serve it on my Healthier Vegan Nachos and Black Bean Mushroom Tacos or turn it into my Vegan Alfredo Sauce or Creamy Chipotle Cashew Dip.

All Purpose Vegan Cashew Cream

Laura Brining
All purpose vegan cashew cream made with only 2 ingredients!
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • ½ cup raw cashews soaked overnight or for at least 6 hours
  • ¼ - ½ cup water

Instructions
 

  • Place cashews in a bowl or container and cover with water. Soak cashews in water for at least 6 hours or overnight. Drain and rinse.
  • Add cashews and ¼ cup of water to a blender or food processor. Blend until smooth and creamy. Depending on your use with the cashew cream, you can add additional water for a thinner sauce, or add additional ingredients to add flavour.

Notes

Be sure to soak the cashews! If the cashews are not soaked for long enough they will not blend into a smooth and creamy sauce.

Classic Vanilla Chia Seed Pudding

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Chia Seed Pudding!

vegan chia seed pudding

vegan chia seed pudding

Chia Seed Pudding is so versatile and full of nutrients. The chia seeds and plant milk in this recipe add protein, while the chia seeds add tons of omega 3’s and fibre to your day. You can also add coconut milk kefir for some probiotics. I chose vanilla for a classic and simple flavour that can be paired with any toppings, but you can also play around with the recipe and add cocoa or peanut butter.

This pudding is a great breakfast that will leave you feeling full for longer, but is so delicious it can be eaten for dessert too! I like to eat this pudding by itself or served with some fresh fruit or shredded coconut for breakfast or a mid-morning snack. It is also delicious added to yogurt or served over warm oats. This would be perfect for a healthy dessert with fresh fruit and whipped cream or a drizzle of maple syrup.

For more snack ideas, try my Healthy Toasted Granola or Banana Chocolate Chunk Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Classic Vanilla Chia Seed Pudding

Laura Brining
A quick and easy Classic Vanilla Chia Seed Pudding.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
  

  • 1 cup plant milk
  • 1/4 cup chia seeds
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1-2 tablespoons additional plant milk if desired

Instructions
 

  • Stir 1 cup plant milk, chia seeds, vanilla, and cinnamon in a jar or container. Cover and place in the fridge for at least two hours or up to overnight.
  • Remove pudding from the fridge.
  • Serve as is or stir in an additional 1-2 tablespoons of plant milk if you desire a thinner consistency.
  • Serve with fresh fruit or your favourite toppings.

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vegan chia seed pudding

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