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These Vegan Protein Muffins are quick, easy, healthy, and delicious! All you'll need is some common ingredients, a blender, a muffin tin, and your oven.
I love making muffins for my family, especially wholesome 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!
Not only are these muffins nutritious and delicious, but they're also gluten-free and oil-free. So, if you've never had blender muffins, you might want to give them a shot. They are slightly denser than your average bakery muffin, but completely moist and delicious.
Ingredients Needed
The ingredients are simple, and you likely have most of them already in your kitchen. 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 vegan protein powder.
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Recipe
Vegan Protein Muffins
Ingredients
- 2 flax eggs (2 Tbsps ground flaxseed + 5 Tbsps water)
- 1 ¼ cup dairy-free yogurt , unsweetened ( I used soy)
- 2 medium bananas , very ripe
- 2 cups GF rolled oats
- ⅓ cup vegan protein powder , vanilla flavor
- ¼ cup maple syrup , pure
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Your favorite toppings , see note for ideas
Recommended Equipment
- Muffin Tin
Instructions
- Preheat oven to 400 degrees F.
- Lightly grease 10-11 slots of a standard muffin tin. Use paper liners to keep the recipe oil-free.
- 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.
- 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.
- Pour mixture into each slot about ¾ 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.
- 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.
Notes
- Yield: Makes 10-11 muffins, depending on how full you fill the slots. Add a splash of water to unused greased slots to avoid smoking.
- Liners: Some muffin liners stick, so lightly grease the insides for easy release.
- Baking agents: Check that your baking powder and soda are fresh for the best rise.
- Flaxseed swap: No ground flaxseed? Use chia seeds (same amount, no grinding needed) or grind whole flaxseed in a coffee grinder.
- Toppings: Granola gives the puffiest, fanciest tops, but berries, vegan chocolate chips, nuts, seeds, dried fruit, oats, or crushed cookies are all yummy!
Angelina
Looove the recipe!
Melissa Huggins
I'm so glad you love it, Angelina! Thank you for sharing feedback. 🙂
Stace
Could you use egg whites instead of the flax eggs?
Melissa Huggins
Hi Stace, I haven't tried it so I'm not sure if anything will need to be modified. Sorry I couldn't be more help.
Joan
Amazing recipe. I made a few substitutions that worked out great. I cut the yogurt to 1/2 cup and added 1/2 of sesame butter. My bananas were frozen and once thawed were in a bit of liquid. I also used chocolate protein powder . Topped with granola, the muffins were delicious.
Melissa Huggins
Hi Joan, I'm so happy you loved them! Thank you for sharing your modifications! 🙂