Chocolate and cranberries come together in a whole wheat and oat muffin that provides 8 g of protein. A delicious, satisfying snack!
At a glance
- Preparation: 15 minutes
- Baking time: 28 minutes
- Servings: 12 muffins
- Protein: 8 g per muffin
- Nutrition facts: about 31 g of carbohydrates, 11 g of fat, and 3 g of fiber per muffin (basic version, approximate values)
Ingredients
Dry ingredients
- 250 ml (1 cup) whole wheat flour
- 125 ml (1/2 cup) Zenit organic chocolate plant-based protein
- 250 ml (1 cup) quick-cooking rolled oats
- 125 ml (1/2 cup) dark chocolate chips
- 125 ml (1/2 cup) dried cranberries
- 10 ml (2 tsp) baking powder
- 2.5 ml (1/2 tsp) baking soda
Wet ingredients
- 2 eggs
- 125 ml (1/2 cup) brown sugar
- 85 ml (1/3 cup) canola oil
- 310 ml (1 1/4 cups) milk or plant-based beverage of your choice
Preparation
- Position the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners or use a silicone muffin pan.
- In a bowl, mix the dry ingredients.
- In another bowl, beat the eggs, brown sugar, oil, and milk. Add the dry ingredients and gently mix just until moistened. Divide the batter among the muffin cups.
- Bake for 28 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool.
Danielle’s tip
Make a dozen on the weekend and freeze them: your snacks for the week are ready! For more tips, read how to prep meals ahead of time.
Frequently asked questions
How much protein is in these chocolate cranberry muffins?
About 8 g of protein per muffin.
Can these muffins be frozen?
Yes! Wrap them individually: they keep for up to 3 months in the freezer. Take one out in the evening for the next day’s snack.
Danielle Dubois, Dt.P., Nutritionist
Member of the Ordre des diététistes-nutritionnistes du Québec
Founder of Zenit Nutrition