Chocolate Chip Protein Muffins

Super easy chocolate chip protein muffins featuring Safe + Fair Vanilla Ice Cream Kids Protein! Great for breakfast, snacks, and healthy on-the-go fuel that everyone will love!

chocolate chip protein muffins


  • 1 1/2 Cups Gluten-Free Oat Flour (or 2 Cups Gluten-Free Rolled Oats, ground)
  • 1/4 Cup Safe + Fair Vanilla Ice Cream Kids Protein Powder
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 2 Flax Eggs
  • 2/3 Cup Unsweetened Non-Dairy Milk
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Maple Syrup or Honey
  • 1/4 Cup Creamy Seed Butter
  • 1/2 Cup Vegan Chocolate Chips


  1. Preheat oven to 350°F. Line or grease a muffin tin, set aside.
  2. In a large bowl, mix dry ingredients together. (if using oats instead of oat flour, use a blender to grind the oats into a fine flour first, then add Safe + Fair Kids Protein Powder, baking powder, baking soda, salt and blend again).
  3. Whisk the milk, flax eggs, and vanilla extract together in a medium bowl until combined.
  4. In a separate bowl, mix the seed butter and maple syrup together.
  5. Combine wet batters to the dry batter, mix until cake-like batter is formed, and fold in chocolate chips
  6. Spoon into lined muffin tin, filling 2/3 full. Sprinkle top with chocolate chips to taste, and place into oven for 18-22 minutes or until center comes out clean with toothpick.
  7. Enjoy your chocolate chip protein muffins right away or freeze them for later!

(Yields 10-12 Muffins)

Recipe Inspiration From: Lindsay Cotter of Cotter Crunch