Chocolate Gingerbread Protein Muffin Recipe

Chocolate Gingerbread Protein Muffin Recipe

INGREDIENTS: Chocolate Gingerbread Protein Muffin Recipe

For the muffins

  • 1 ½ cups coconut milk
  • 1 teaspoon apple cider vinegar
  • 2 ½ cups all-purpose flour, spooned & leveled
  • ⅓ cup coconut sugar
  • 1 scoop Ascent Chocolate Plant Protein powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup almond butter
  • ½ cup unsulphured molasses
  • 1 teaspoon pure vanilla extract
  • ½ cup mini dairy-free chocolate chips

For the vanilla drizzle (optional)

  • ¾ cup powdered sugar
  • 1 tablespoon coconut milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup crystallized ginger, minced


DIRECTIONS: Chocolate Gingerbread Protein Muffin Recipe

  • Preheat oven to 375°F.
  • Line a standard size muffin tin with 12 muffin liners.
  • To a large mixing bowl add coconut milk and apple cider vinegar.
    • Whisk to combine and set aside to curdle, about 5 minutes.
  • To a medium mixing bowl add flour, coconut sugar, Ascent Chocolate Plant Protein Powder, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves.
    • Whisk to combine and set aside.
  • To the bowl with the milk mixture add almond butter, molasses, and vanilla extract.
    • Whisk until smooth.
  • Add dry ingredients to bowl.
    • Mix until combined.
  • Use a spatula to fold in the chocolate chips.
  • Pour batter into each muffin liner, filling it ¾ full.
  • Bake until puffed and a toothpick inserted into the center comes out clean, 20-25 minutes.
  • Remove from oven and let cool 5 minutes before removing from tin.
    • Let cool completely on a cooling rack.

To make the vanilla drizzle (if using):

  • To a small mixing bowl add powdered sugar, coconut milk, and vanilla extract.
    • Whisk until smooth.
  • Use a spoon to drizzle glaze over the tops.
  • Sprinkle with the crystallized ginger.
  • Let set for 10 minutes and then serve.


  • Muffins will keep for 2 days stored in an airtight container at room temperature, though are best consumed the day they are made.

Prep Time:  25 minutes
Bake Time:  20-25 minutes
Servings:  20 muffins

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