Vegan Protein Muffins

These Vegan Protein muffins are quick, easy, wholesome, and delicious! All you'll need is some common ingredients, a blender, a muffin tin, and your oven. They are gluten-free and oil-free too.

Course Breakfast, Snack

Cuisine American, Gluten-Free, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 137kcal

Author Melissa Huggins

Equipment

Muffin Tin
Blender

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

US Customary - Metric

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!

Nutrition