Vegan Protein Muffins

Why You’ll Love This Recipe

This recipe is easy to make, uses simple vegan ingredients, and delivers a great protein boost without any dairy or eggs. The muffins are moist, naturally sweetened, and versatile—you can customize them with your favorite add-ins like nuts, seeds, or dried fruit. They’re also perfect for meal prepping and freezing for grab-and-go snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole wheat or oat flour

• Vegan protein powder (pea, rice, or blend)

• Baking powder

• Baking soda

• Ground cinnamon

• Salt

• Flaxseed meal (for flax eggs)

• Unsweetened applesauce or mashed banana

• Plant-based milk (almond, soy, oat, etc.)

• Maple syrup or agave nectar

• Vanilla extract

• Optional add-ins: chopped nuts, berries, dark chocolate chips, or seeds

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

2. In a small bowl, prepare flax eggs by mixing flaxseed meal with water; let it sit for 5 minutes.

3. In a large bowl, whisk together the flour, vegan protein powder, baking powder, baking soda, cinnamon, and salt.

4. In another bowl, combine the flax eggs, applesauce or mashed banana, plant-based milk, maple syrup, and vanilla extract.

5. Pour the wet ingredients into the dry ingredients and stir until just combined.

6. Fold in any optional add-ins gently.

7. Divide the batter evenly among the muffin cups.

8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 muffins. Preparation takes roughly 10 minutes, with baking time around 18-22 minutes.

Variations

• Use different plant-based protein powders such as chocolate or vanilla flavor.

• Add shredded zucchini or carrots for extra moisture and nutrition.

• Swap maple syrup for brown rice syrup or coconut nectar for different sweetness.

• Incorporate dried fruits like raisins, cranberries, or chopped dates.

• Add a teaspoon of ground flax or chia seeds for extra fiber and omega-3s.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze muffins in a sealed container or bag for up to 3 months. Reheat muffins in the microwave for 15-20 seconds or warm them in the oven before serving.

FAQs

Can I use other flours instead of whole wheat or oat flour?

Yes, gluten-free flour blends or almond flour can be used, but adjust liquid quantities accordingly.

What can I use instead of flax eggs?

Chia eggs or commercial egg replacers work well as alternatives.

Can I make these muffins nut-free?

Yes, simply omit nuts and use seed-based add-ins if desired.

How much protein is in each muffin?

Protein content varies by powder but typically ranges from 6-10 grams per muffin.

Are these muffins sweet?

They are mildly sweetened with natural sweeteners but can be adjusted to taste.

Can I add vegetables to these muffins?

Yes, shredded zucchini, carrots, or pumpkin puree can be added for extra moisture and nutrients.

How do I store these muffins for best freshness?

Keep them in an airtight container at room temperature or refrigerate for longer shelf life.

Can I freeze the muffins?

Yes, muffins freeze well for up to 3 months and thaw quickly.

Are these muffins suitable for meal prep?

Absolutely, they make convenient grab-and-go snacks or breakfast options.

Can I use flavored protein powder?

Yes, vanilla or chocolate flavored protein powders enhance the taste nicely.

Conclusion

Vegan Protein Muffins offer a nutritious, tasty, and convenient option for anyone seeking plant-based snacks or breakfasts. With simple ingredients and flexible customization, they’re perfect for fueling your day or satisfying your cravings while staying aligned with a vegan lifestyle.