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Vegan Protein Muffins

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Vegan Protein Muffins are a delicious, plant-based snack packed with protein and wholesome ingredients. These moist, flavorful muffins are perfect for breakfast, a quick snack, or post-workout fuel, offering a healthy and convenient option for anyone following a vegan lifestyle.

Ingredients

1 1/2 cups whole wheat or oat flour
1/2 cup vegan protein powder (pea, rice, or blend)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons flaxseed meal (for flax eggs) mixed with 6 tablespoons water
1/4 cup unsweetened applesauce or mashed banana
1 cup plant-based milk (almond, soy, oat, etc.)
1/4 cup maple syrup or agave nectar
1 teaspoon vanilla extract
Optional add-ins: chopped nuts, berries, dark chocolate chips, or seeds

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. Prepare flax eggs by mixing flaxseed meal with water; let sit for 5 minutes.
  3. In a large bowl, whisk together flour, vegan protein powder, baking powder, baking soda, cinnamon, and salt.
  4. In another bowl, combine flax eggs, applesauce or mashed banana, plant-based milk, maple syrup, and vanilla extract.
  5. Pour wet ingredients into dry ingredients and stir until just combined.
  6. Fold in any optional add-ins gently.
  7. Divide batter evenly among 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.

Notes

  • 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 ground flax or chia seeds for extra fiber and omega-3s.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
  • Freeze muffins in sealed container or bag for up to 3 months; reheat before serving.

Nutrition

Find it online: https://thefamilycooking.com/vegan-protein-muffins/