Cherry and chocolate protein muffins are small cakes containing pieces of dark chocolate and whole cherries, baked with a scoop of vegan protein powder mixed into the batter. The vanilla-flavoured protein powder binds the batter, adds a subtle hint of vanilla and provides extra protein to this sweet treat. Below is the basic recipe, followed by a range of fruit and flavour variations, so you can keep mixing things up endlessly using the same base.
Basic recipe: protein muffins with cherry and chocolate
Ingredients (10 small muffins)
- 120 ml (plant-based) butter
- 2 eggs
- 250 ml cherry-flavoured (soya) yoghurt
- 150 grams of spelt flour, plus 1 tablespoon for the cherries
- 100 grams of rolled oats
- 120 grams of light brown sugar, plus 1 tablespoon for sprinkling
- 2 teaspoons of baking powder
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon salt
- 200 grams (frozen) cherries
- 3 scoops of Ekopura vanilla-flavoured vegan protein powder
- chunks of dark chocolate
- You’ll also need: a muffin tin and paper baking cases
Method
- Preheat the oven to 175 °C and line a 10-cup muffin tin with paper baking cases.
- Melt the butter in a saucepan or in the microwave and leave to cool slightly. Beat the eggs in a mixing bowl and add the yoghurt and melted butter. Mix well.
- Add the spelt flour, rolled oats, sugar, baking powder, protein powder, cinnamon and salt. Mix briefly, just long enough for everything to be incorporated (do not overmix).
- Set aside 12 cherries and cut the rest into quarters. Toss the chopped cherries in the tablespoon of spelt flour you set aside, so that they are well coated: this will prevent them from sinking to the bottom. Gently fold the cherry pieces and then the chocolate pieces into the batter.
- Divide the batter between the muffin cases and press a whole cherry into the centre of each muffin. Sprinkle with the reserved sugar.
- Bake the muffins for about 30 minutes at 175 °C, until a skewer comes out clean. Leave them to cool on a wire rack.
If you’d prefer the muffins to be a little less sweet, read about the effects of too much sugar and adjust the amount of sugar to taste.
Variations
The basic recipe above is easy to adapt. Swap the fruit, change the flavour, or make them plant-based or gluten-free. Here are a few combinations:
- Vegan chocolate : use plant-based butter and yoghurt and replace the 2 eggs with 2 tablespoons of linseed flour mixed with 6 tablespoons of water; using vegan protein powder keeps the whole recipe plant-based.
- Chocolate breakfast muffin : bake them the night before and reduce the sugar slightly, and you’ll have an easy breakfast to take with you on weekday mornings.
- Gluten-free, flour-free : replace the spelt flour and rolled oats with finely ground almonds or a gluten-free flour mix, so you can bake without wheat.
- Blueberries and nuts : swap the cherries for a handful of blueberries and chopped walnuts for a bit of crunch and a fresh twist.
- Chocolate and vanilla : leave out the fruit, use vanilla protein powder and extra chunks of dark chocolate for a simple chocolate and vanilla muffin.
- Blueberries and raspberries : combine blueberries and raspberries for a sweet and tangy, colourful muffin.
- Banana and chocolate : mash a ripe banana into the batter and use slightly less sugar; the banana provides natural sweetness.
- Apple and cinnamon : replace the cherries with diced apple and double the cinnamon for an autumnal twist.
- Raspberry and dark chocolate : adding raspberries to the chocolate creates a classic, slightly tangy combination.
- Orange and chocolate : add some grated orange zest to the chocolate batter for a Jaffa-style twist.
- Double chocolate : stir a tablespoon of cocoa powder into the batter and use extra chocolate chips for a more intense chocolate muffin.
- Coconut and cherry : mix 2 tablespoons of desiccated coconut into the batter; coconut and cherry complement each other beautifully.
Which protein powder is best to use in muffins?
A protein powder with a mild, neutral flavour works best in muffins, as it bakes evenly and doesn’t overpower the other flavours. In this recipe, we use vanilla-flavoured vegan protein powder: it binds well and goes well with both fruit and chocolate. If you’d prefer to use whey, first read about what whey protein is and what it does, as whey absorbs slightly more moisture and can make the batter drier. You can find more background on the different types in the section on the benefits of protein powder.
How much protein does a muffin made with protein powder provide?
That depends on how much protein powder you use and how many muffins you’re making. In this recipe, 3 scoops are used for 10 muffins, so the amount per muffin is modest. If you want to know how much protein you need per day, the article ‘How much protein do you need per day?’ explains this in detail. For a larger portion of protein, a protein-rich smoothie is often more practical than baked goods.
Frequently asked questions
Can I make these muffins vegan?
Yes. Use plant-based butter and plant-based yoghurt, replace the 2 eggs with 2 tablespoons of linseed flour mixed with 6 tablespoons of water, and stick with the vegan protein powder. That way, the whole recipe is plant-based.
How do I make the muffins gluten-free?
Replace the spelt flour with a gluten-free flour mix or finely ground almonds, and swap the rolled oats for a certified gluten-free version. The texture will be slightly denser, but the flavour remains the same.
Can I use whey instead of vegan protein powder?
Yes, you can. Whey binds the mixture a little more firmly and absorbs more moisture, so add a dash of extra yoghurt or plant-based milk if the batter becomes too dry. Plain or vanilla whey works best with these flavours.
How do you store the muffins?
Store the muffins in a well-sealed tin; they’ll keep for 2 to 3 days at room temperature. You can also freeze them for up to 3 months: let them cool completely first and wrap them individually.
Fancy giving it a go yourself? Our vanilla-flavoured vegan protein powder has a neutral taste when baked and forms the basis for all these variations. Take a look at our vegan protein powders and choose the flavour that suits your recipes. You’ll find more inspiration in our protein-rich smoothie recipes.
