These Black Forest Protein Muffins are the perfect on-the-go breakfast packed with protein and flavour! They are healthy, gluten-free, vegan, dairy-free, egg-free and nut-free! They are also delicious + very easy to make!Jump to Recipe Print Recipe
I am genuinely shocked that this is my first muffin recipe on the blog.
Muffins are an amazing on-the-go snack, they’re so simple and probably one of my favourite snacks on a busy day. You don’t have to think very hard about what you want to snack on if you have a batch of muffins at the ready!
Your typical muffin usually contains lots of sugar and is high in carbohydrates and fats.
These muffins, however, contain 7 grams of protein per pop which make them a delicious balanced breakfast too!
Grab two of these, maybe top them with some vegan yoghurt and you have a delicious and quick breakfast!
I like to meal prep these muffins if I know I have a busy couple of days ahead of me so that I have a portable healthy snack or breakfast ready for me!
What are Black Forest Protein Muffins?
If you don’t know what Black Forest is, it’s only the best flavour combination ever (at least in my opinion!). It is wonderful chocolate and cherries!
You may have heard of ‘Black Forest Gateau’ which is a traditional German cake made up of chocolate sponge, whipped cream and cherries. It’s delicious.
I often have chocolate oatmeal with cherries, which you should definitely try too!
Anyway – I love this combination, so naturally, it found it’s way into a muffin recipe!
I used gluten-free self-raising flour for these muffins, as this is probably one of the easiest gluten-free flours you can find. This does, however, work with finely ground oats it will just be a bit crumbly!
The protein source comes from protein powder. I know a lot of people don’t like using protein powder, but I love it! Some vegan protein powders are also not very good, but I’ve found that Bulk Powders vegan protein is the best tasting! (It’s also very affordable, and there are so many amazing flavours! I used Caramel Latte in these muffins!)
I did not use ANY sugar in these muffins as you get enough flavour and sweetness from the protein powder and chocolate!
For the chocolate element I melted some vegan dark chocolate and lightly mixed this into the muffin batter to create a marble effect. You could also just add in chocolate chunks if you’re not feeling ‘boujee’ like me.
And of course the cherries – I used frozen cherries which I buy a bag of every week when I do my grocery shop!
I generally don’t like adding oil to my recipes, but I have not yet figured out how to replace oil successfully in this recipe. I used unrefined coconut oil in these.
If you like easy recipes, the black forest combo and muffins – you should definitely make these!
If you do make these muffins please leave a comment, send me some photos or tag me on Instagram as @kitseats . I would love to hear from you!
Black Forest Protein Muffins
- 220 grams Gluten-Free Self Raising Flour
- 20 grams Corn Flour
- 100 grams Vegan Protein Powder
- 400 ml Plant Milk
- 4 tbsp Plant Yoghurt
- 80 ml Coconut Oil
- 1 tsp Vanilla Extract
- 2 tsp Baking Powder
- 1 tbsp Apple Cider Vinegar
- 8 blocks Vegan Chocolate
- 16-24 Pitted Cherries (fresh or frozen)
- Sift flour and protein powder into a medium-sized bowl.
- In a separate bowl mix together all the wet ingredients. (ensure the liquids are all room temperature when you add the coconut oil. If the coconut oil turns solid once added to the liquids, heat it over a pan slightly just until the oil melts again.)
- Add the baking powder to the wet ingredients.
- Fold the wet ingredients into the dry ingredients.
- Lightly fold in the melted chocolate or chocolate chunks into the batter and pour into 8 greased muffin cases.
- Top each muffin off with 2-3 cherries and bake @ 180°C for 25 minutes.
- I recommend dividing the batter into 8 cases to make bigger muffins, although you can make more, but smaller muffins if you like. Just bake them for a shorter amount of time.
- You can use oat flour instead of self-raising flour.
- You can replace the coconut oil with vegetable or canola oil too, I prefer using unrefined oil.