BreakfastRecipesSnacks

Easy Vegan Protein Muffins (GF + Oil-Free)

posted by Melissa Huggins June 13, 2017 12 Comments
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 & oil-free)

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

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 & oil-free)Now that my son is on summer break, it’s time to adjust my schedule, and create a balance between work and activities for him. He’s not one for sitting still too long, so I try to get him out of the house often, so he doesn’t go bonkers. This helps keep me sane, too. I can’t say I’m very organized with activity scheduling, but I definitely have it down in the grab-and-go snack department. We are usually running out the door last-minute, and portable snacks always make life easier. These Vegan Protein Muffins fit into our summertime madness very well.

Not sure what it is about summer, but my little one sure likes to eat, and he’s a total snack monster. He could seriously eat all day long. I don’t mind giving him extra snacks, because it makes him happy. I just make sure the snacks are nutritious, he’s active and he eats his regular meals.

Some of his favorite snacks are: Smoothies, Dates with Peanut Butter, No-Bake Granola Bars, Fruit, Pretzels, Almond Joy Energy Bites, and these Vegan Protein Muffins (which are his latest obsession).

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 & oil-free)

Taste testing day

I couldn’t wait to try Bob’s Red Mill Protein Powder Nutritional Booster. I already use a ton of their pantry items, and I’ve bought them for many years. Their products are high-quality, and I’ve never had any issues. I was excited to try out their protein powder, because I still haven’t found one that I liked. A lot of powders have a chalky texture, and sometimes a weird flavor. Plus, a lot of them have stevia in them, and I’m not a fan of the aftertaste. I was happy to see that the Bob’s Red Mill version is sweetened with Monk Fruit. Yay!

Bob’s Red Mill was so kind to send out a package containing three different flavors of protein powder: Vanilla, Chocolate and Chai. My biggest dilemma was which to try first. I had a bunch of baked recipes in mind to make, but I wanted to give these powders the smoothie test first. I had my mini taste tester on the job too.

I opened the Chai flavor first and it smelled heavenly. I couldn’t put it down, so it was first in line. I blended 1 cup of almond milk, 1/2 of a frozen banana, a few ice cubes and the chai powder. I wanted to keep it simple, so I could really taste the product. Well, my mind was blown! The smoothie was so creamy without a hint of chalkiness. The Chai flavor was on point and there wasn’t an aftertaste. I made the Chocolate and Vanilla smoothies the same way, and I was equally as impressed. The texture is smooth and blends perfectly. I really like the subtle sweetness of the Monk Fruit, too.

My son tasted all three flavors, and decided that chocolate was his favorite. I was totally sold at this point, because my kiddo doesn’t usually like protein powder. Now I can make his favorite Vegan Chunky Monkey Smoothie Bowl with a dose of extra protein and fiber.

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 & oil-free)
Bob’s Red Mill Nutritional Boosters – plant-based protein at its finest

– 20g plant-based protein per serving
– Made with pea protein
– Fiber-rich prebiotics from chicory root
– Gut-healthy probiotics
– Omega-3 fatty acids
– Iron-rich
– Gluten-free
– Dairy-free
– Vegan
– Soy free
– Sweetened with monk fruit
– No artificial colors or flavors

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 & oil-free)Vegan Protein Muffins (a.k.a blender muffins)

I love making muffins for my family, especially healthy ones. They are a cinch to make and will keep us fueled until our next meal. They help avoid bad hunger choices too. I’m also a big fan of quick clean up, and these muffins are perfect for that. The ingredients get tossed into a blender, and poured straight into a muffin tin. No bowl…no whisk…no mess. Just bake and enjoy!

The ingredients are simple, and you probably have most of them in your kitchen already. You’ll need rolled oats, non-dairy yogurt, ripe bananas, ground flax, maple syrup, vanilla extract, baking powder, baking soda, sea salt, your favorite toppings and Bob’s Red Mill Protein Powder Nutritional Booster (*coupon below). Not only are these muffins nutritious and delicious, they’re gluten-free, oil-free and of course, vegan!

So, if you’ve never had blender muffins, you might want to give them a shot. They are slightly more dense, than your average bakery muffin, but completely moist and delicious. I’ve made blender muffins many times before, but this was the fist time I tried them with protein powder. I was worried they might be a little dry, but they came out perfect. I just added a bit more dairy-free yogurt than usual. I used Bob’s Red Mill Vanilla Protein Powder for this recipe, but their other flavors will work perfect too. I’m think of making Chai Pumpkin muffins next.

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 & oil-free)

Add Bob’s Red Mill Nutritional Booster to:

– Pancakes
– Oatmeal
– Muffins
– Waffles
– Cookies
– Snack Bars
– Energy Bites
– Popsicles
– Chia Pudding
– Crepes
– Hot chocolate
– And many more!

Coupon savings

So, if you’d like to add some extra protein and nutrition into your life, you might want to pick up a bag of Bob’s Red Mill Nutritional Booster. I’m completely satisfied with this product, and I highly recommend it. I love all the flavors, but If I could only choose one, I’d choose the vanilla, because I’d use it the most. However, my son loved the chocolate, so maybe I’d have to go with that. To get you started here’s $3.00 off your next purchase.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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 & oil-free)I’d love to hear from you

If you make this Vegan Protein Muffins, I’d love to hear what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

 

5 from 3 votes
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 & oil-free)
Print
Vegan Protein Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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 & oil-free)

Course: Breakfast, Snack
Recipe Type: Gluten-Free, Oil-free, Vegan
Servings: 10
Calories: 137 kcal
Author: Melissa Huggins - Vegan Huggs
Ingredients
  • 2 flax eggs (2 Tbsps ground flaxseed + 5 Tbsps water)
  • 1 1/4 cup dairy-free yogurt , unsweetened ( I used soy)
  • 2 medium bananas , very ripe
  • 2 cups GF rolled oats
  • 1/3 cup Bob's Red Mill Protein Powder Nutritional Booster , vanilla flavor
  • 1/4 cup maple syrup , pure
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • Your favorite toppings , see note for ideas
Instructions
  1. Preheat oven to 400 degrees F.

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

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

  4. 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. 

  5. 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. 

  6. 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. 

Recipe Notes

* Topping Ideas: Berries, granola, vegan chocolate chips, chopped nuts, seeds, dried fruit, rolled oats, crushed cookies.

*
This recipe makes about 10-12 muffins, depending how much you fill the slots. If you've greased a slot that won't be used, just add a small amount of water to it, or wipe out the oil to prevent smoking. 

* Make sure your baking powder and baking soda are not expired. Fresh baking agents are important for a successful baking experience. 

* If you don't have ground flaxseed, you can use chia seeds instead. The measurements and method are the same as the flax, except the chia seeds can be used whole. If you only have whole flaxseed, you can grind it in a coffee grinder.

* My favorite topping for this recipe was the granola. For some reason it yielded a puffier muffin top. I used two different brands and it had the same results. All the toppings were equally delicious though... the granola just looked the fanciest. 

 

 

Nutrition Facts
Vegan Protein Muffins
Amount Per Serving (1 muffin)
Calories 137 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 213mg 9%
Potassium 221mg 6%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 9g
Protein 7g 14%
Vitamin A 0.3%
Vitamin C 7%
Calcium 8.4%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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 & oil-free)

 

 

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12 Comments

Dreena June 15, 2017 at 3:37 pm

Cool, I’ve never seen this Bob’s Red Mill product! Those muffins look like indulgent bakery-style – gorgeous.

Reply
Melissa Huggins June 18, 2017 at 4:40 pm

Thank you, Dreena. It’s a fairly new product of theirs. I love it!

Reply
Sarah June 16, 2017 at 9:18 am

I love all the variations. And what a great use of Bob’s Protein Boosters!

Reply
Melissa Huggins June 18, 2017 at 4:42 pm

Thank you, Sarah! It’s fun to choose different flavors. 🙂

Reply
jacquie June 16, 2017 at 6:27 pm

wonderful looking recipe but I don’t have a blender – can I make it without one?

Reply
Melissa Huggins June 16, 2017 at 6:48 pm

Hi Jacquie, Do you have a food processor? I have other muffin recipes that don’t require either. Let me know if you’d like the links. Thank you for stopping by. 🙂

Reply
jacquie June 17, 2017 at 7:11 am

thanks for your reply but I don’t have a food processor either.

Reply
Melissa Huggins June 17, 2017 at 9:34 am

You can buy oat flour and use 1 3/4 cups to replace the rolled oats. Mash the bananas really well. Whisk all the wet ingredients in a medium bowl and add flax egg when it’s ready. In a large bowl, whisk all the dry ingredients well. Now pour the wet into the dry and combine well. Bake the same as instructed in the recipe. I hope this helps. This is how I would do it, if I didn’t have a blender.

Reply
Sarah Newman, Vegan Chickpea June 18, 2017 at 7:51 am

OMG I think I’m already obsessed with these! They are so beautiful and I love Bob’s Red Mill products! Can’t wait to try their protein powders, woohoo!

Reply
Mari June 18, 2017 at 2:17 pm

Oh, my kids will love this! 🙂 Thank you for this great recipe, one can never have to many healthy, vegan muffin recipes!

Reply
Melissa Huggins June 18, 2017 at 4:43 pm

So true! Love having so many options 🙂

Reply
Matt June 18, 2017 at 3:11 pm

These muffins look amazing!! We absolutely love Bob’s products, and appreciate you letting us know about the protein powder. We don’t have kids right now, but frequently go on hikes and these would be PERFECT before, during or after!

Thanks for the recipe, will try soon!

Reply

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