Chocolate Gingerbread Protein Muffins

Chocolate Gingerbread Protein Muffins


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



  • 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.
  • 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

    Try It Now