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.

Notes

• 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