vegan protein muffins

Fluffy and moist, these vegan protein muffins make a great healthy breakfast or snack! A wholesome recipe that is made from oat flour, protein powder, and banana. These one-bowl muffins are easy to make and ready in 40 minutes. 

Vegan Banana Protein Muffins

medium banana ((about 300 grams/10.5 ounces))

cashew butter (or other nut/seed butter

maple syrup

plant milk

vanilla extract

oat flour (*)

plant protein powder (unflavored/vanilla**)

baking powder

baking soda

Preheat your oven to 180C/350F. Lightly grease a 12-hole muffin pan with oil, or line them with muffin liners.

Using a potato masher or fork, mash your bananas until they are fairly smooth.

Add cashew butter, maple syrup, plant milk, and vanilla extract to the mashed bananas, and stir to mix.

Next,  add the dry ingredients and mix until everything is well incorporated. The batter will be on the thicker side, it is normal!

Spoon batter into muffin holes about ¾ of the way.

Bake for 25-30 minutes or until a toothpick comes out fairly clean.

Let them cool in the muffin tray for a few minutes before transferring them to a cooling rack to cool down further. Your muffins are ready to be enjoyed!

The BEST Vegan Protein Banana Muffins: fluffy, satisfying and incredibly delicious. They're the perfect healthy breakfast or snack that comes together easily in 1 bowl in under 30 minutes. Made with just 7 simple ingredients and they're low in sugar, gluten free and oil free. 

best vegan protein muffins

medium bananas, mashed (approx. 365 grams)

tbsp coconut sugar (20 grams)*

milk (45 milliliters)

vanilla,

cinnamon,

flour

tsp baking soda

Add mashed banana, coconut sugar, 3 tbsp non-dairy milk, vanilla and cinnamon into a large bowl and whisk until combined. Add in the flour, vegan protein powder, baking powder and baking soda. Use a spatula and mix until a thick batter forms. If the batter looks too thick, add an extra tbsp of non-dairy milk (refer to video/photos). 

Divide the batter into 8 muffin tins. Bake for 5 minutes and then reduce the temperature to 350 F and bake for another 15-20 minutes or until cooked through. Check doneness by inserting a toothpick in the centre of one of the muffins, it should come out clean. 

Remove from oven and let it cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow the muffins to cool for another 10 minutes before eating. 

Just made this recipe last night and am super impressed with how they turned out! I did make some alterations. I used 2 tbsp of maple syrup instead of coconut sugar, and my protein powder was 3.5 scoops to equal 75 g. I had to use almost a whole cup of almond milk to get the batter to a paste-like consistency. Also I used all oat flour and my protein powder was vanilla OWYN brand. I was worried they would be too sweet as I tried the batter and it was SO sweet but actually they are perfect when baked! I added some dark chocolate chips to balance out any over sweetness. Put them in 5 min at 425 degrees as suggested, and then only 10 min at 350 degrees and they came out moist and delicious. Thank you for this recipe!!

These muffins are delicious!! I used whole wheat pastry flour and they turned out nice and fluffy! For the protein powder, I used Sunwarrior Maple French Toast! Yum! I did end up adding about 1/4 cup almond milk total. The protein powder absorbed a lot of liquid. I used date sugar, but I think I might try maple syrup next time. Finally, I added chocolate chips because I love chocolate! My batter ended up making 12 muffins, yeah! And I only had to bake for about 7 additional minutes at 350 after the first five minutes. Thanks for the yummy recipe!

These Vegan Protein muffins are quick, easy, healthy, and delicious! All you'll need is some common ingredients, a blender, muffin tin and your oven. (gluten-free &amp; oil-free)

Vegan Protein Muffins

flax eggs (2 Tbsps ground flaxseed + 5 Tbsps water)

dairy-free yogurt (, unsweetened

bananas (, very ripe)

GF rolled oats

vanilla

maple syrup (, pure)

sea salt

Your favorite toppings (, see note for ideas)

Preheat oven to 400 degrees F.

Lightly grease each slot of a standard muffin tin. Use paper liners to keep the recipe oil-free. *See note

Prepare flax eggs in a small bowl, by mixing together the ground flax &amp; water. Set aside about 10 minutes. It will thicken up and become gel-like.&nbsp;

When the flax eggs are ready, add all the ingredients (except the toppings) into a high-powered blender or food processor. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.&nbsp;

Pour mixture into each slot about 3/4 of the way full. Sprinkle each one with your favorite toppings (*Don't press the toppings into the batter. I feel like it yields a flatter muffin this way). Bake for 15-18 minutes, until lightly golden brown. Insert a toothpick in the middle of a muffin or two. If it comes out mostly clean, they are done.&nbsp;

Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes. The muffins might flatten out a little bit...it's normal. *To avoid the liner sticking to the muffin, let them completely cool before enjoying. If not using liners, gently pop out each muffin with a butter knife.&nbsp;

Enjoy these soft and sweet vegan chocolate chip zucchini muffins for a yummy mid-morning or afternoon snack!

Chocolate Chip Zucchini Muffins

packed, finely grated zucchini (125 g)

whole wheat flour (120 g)

tsp salt

cane sugar (70 g)

applesauce (180 g)

tbsp olive oil, avocado oil

tsp apple cider vinegar

dairy-free chocolate chips (85 g)

Grate the zucchini then squeeze the clump with your hands over a strainer or bowl to remove the excess moisture.

Add the flour, protein, baking soda, salt and sugar to a mixing bowl and stir well to combine.

Add the drained zucchini and mix with a spatula until the zucchini is distributed and coated in flour.

In a small bowl mix the applesauce, oil and vinegar together until well combined. Note that if you&#8217;re using coconut oil to make sure the applesauce is at room temperature otherwise it will cause the coconut oil to solidify.

Add the applesauce mixture to the dry ingredients and fold together until all of the flour has been wetted. Add the chocolate chips and fold a few times to distribute.. 

Spray a muffin pan with a light coating of non-stick cooking spray or lightly grease with oil or butter.

Divide the dough between 10 of the muffin cups.

Bake in the preheated oven for 25 minutes then remove and let cool in the pan for about 20 minutes.

Lift them out of the pan and transfer to a cooling rack to cool completely.

I made these for Mother's Day brunch and they were a huge hit! So delicious and easy to make.  Only thing I'm regretting is not making a double batch.  I used reg semi sweet chocolate chips ... Otherwise followed recipe as stated. Thanks for the great idea!

Top 5 vegan protein muffins recipes from across the web

The most viewed vegan protein muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Banana Protein Muffins

best vegan protein muffins

Vegan Protein Muffins

Chocolate Chip Zucchini Muffins

Vegan Protein Muffins

Top 5 vegan protein muffins recipes from across the web

The most viewed vegan protein muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Banana Protein Muffins

best vegan protein muffins

Vegan Protein Muffins

Chocolate Chip Zucchini Muffins

Vegan Protein Muffins

The most viewed vegan protein muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine