Fluffy and moist, these vegan protein muffins make a great healthy breakfast or snack! A wholesome recipe that is made from oat flour, protein powder, and banana. These one-bowl muffins are easy to make and ready in 40 minutes.
If you are looking for a delicious and satisfying breakfast to grab and go on busy workdays, try these vegan protein muffins! They are irresistibly decadent, hearty, and made from wholesome ingredients like oat flour, banana, and protein powder.
💚Why you will love this recipe
- A high protein breakfast option - Each muffin contains around 8g of protein, which is much higher than a typical one!
- Easy portable and can be taken with you on the go
- An easy to make one-bowl recipe that only calls for simple ingredients
- Great for weekly meal prep - Stores well and is freezable!
🌾What you will need
📃Notes/substitutions
- Banana - Make sure to use ripe and spotty bananas as they are the primary sweetener of this recipe. You could use yellow bananas, but your muffins might be less sweet.
- Oat flour - If you do not have any on hand, simply blend some rolled or quick oats in a blender or food processor until they are finely ground.
- Protein powder - Plant-based protein powder like pea, hemp, or soy can be used. I recommend sticking to unflavored or vanilla-flavored ones.
- Cashew butter - Can be substituted with other nut/seed butter like peanut butter, almond butter, or sunflower seed butter.
- Plant milk - Any kind of plant-based milk will work. You can even use water instead.
🔪How to make
Preheat the oven - Preheat your oven to 180C/350F. Lightly grease a 12-hole muffin pan with oil, or line them with muffin liners.
Mashing the bananas - Using a potato masher or fork, mash your bananas until they are relatively smooth.
Making the batter - Add cashew butter, maple syrup, plant milk, and vanilla extract to the mashed bananas, and stir to mix. Next, mix in dry ingredients (oat flour, protein powder, baking powder, and baking soda). Mix well.
Divide the batter - Spoon batter into muffin holes about ¾ of the way. You should fill around 8-10 muffins, depending on the size of the muffin holes.
Baking - Bake for 25-30 minutes or until a toothpick comes out fairly clean. They should be slightly firm to the touch and golden brown on the top.
Cooling - Let them cool in the muffin tray for a few minutes before transferring them to a cooling rack to cool down further. Your vegan protein muffins are ready to be enjoyed!
✔Helpful tips
- Sweeten to taste - If you use sweetened protein powder, you might need to reduce the amount of maple syrup used by half.
- Using frozen bananas - Frozen bananas can be used in place of fresh ones. Let them thaw completely, and drain off excess liquid before using.
- Weigh ingredients - Weigh ingredients using a kitchen scale for the highest accuracy. If you are using measuring cups, follow the spoon and level method. DO NOT scoop flour directly from the bag or pack flour into your cups.
- Note the texture of the muffin batter - The batter will be thicker than the regular muffin batter. It is normal, and do not add more milk to it.
- Be careful not to overbake - The muffins will turn from light and fluffy to dense when overbaked. When a toothpick comes out clean when inserted down the middle, your muffins are ready.
✨Muffin variations and add-ins
Peanut butter banana muffins - Replace cashew butter with peanut butter.
Chocolate muffins - You can use a chocolate-flavored protein powder and/or add a few tablespoons of cocoa powder. If adding cocoa powder, you might have to add 1-2 tablespoons more plant milk if your batter is too thick. Optionally, throw in a handful of chocolate chips.
Blueberry muffins - Add up to 1 cup of frozen or fresh blueberries.
Nuts and seeds - Add texture and flavor to your vegan protein muffins. Chopped walnuts, pecans, and sunflower seeds are some of my go-to's.
Chocolate chips - Pretty self-explanatory, because who doesn’t like chocolates?! You can also chop up your favorite chocolate bar and use it instead.
Spices and flavorings - This recipe only calls for vanilla extract, but feel free to add other flavorings to these banana protein muffins, like ground cinnamon, pumpkin pie spice, or a pinch of nutmeg.
❄️Storing suggestions
Fridge - These vegan protein muffins can be refrigerated in an airtight container for 2-3 days. Warm them in the microwave for 15-30 seconds before enjoying them.
Freezer - Muffins can be frozen for up to 3 months. Allow muffins to cool completely, then transfer them to a freezer bag before freezing.
Reheating - To reheat frozen muffins, let them thaw overnight in the fridge. You can then heat them in the microwave for 15-30 seconds. You can also serve them slightly cold or at room temperature.
❔Commonly asked questions
If your vegan protein muffins are dense, first check if your rising agents - baking soda and baking powder - are still good to go. Place a small amount in some hot water to test if they are still good. Tons of bubbles should start to form immediately.
Other than that, your batter might be too wet. The batter should be thicker than pancake batter and slightly thinner than cookie dough. Add more oat flour in 1 tablespoon increments if your muffin mixture is too thin.
To check for doneness, simply insert a toothpick down the middle of your protein breakfast muffins. If they are done baking, a toothpick will come out clean.
I recommend using a pea-based, soy-based, or vegan protein blend to make these vegan protein muffins. Go for an unflavored or vanilla-flavored one. If your protein powder is sweetened, feel free to reduce the amount of maple syrup used.
Do not substitute plant protein powder with whey or casein-based ones, as they are less absorbent and will affect the texture of these muffins.
🍽More vegan breakfast recipes
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📖 Recipe
Vegan Banana Protein Muffins
Equipment
Ingredients
Wet ingredients
- 3 medium banana (about 300g/10.5oz)
- ¼ cup cashew butter or other nut/seed butter
- ¼ cup maple syrup
- 2 tablespoons plant milk
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ½ cups oat flour *
- ½ cup plant protein powder unflavored/vanilla**
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
- Preheat your oven to 180C/350F. Lightly grease a 12-hole muffin pan with oil, or line them with muffin liners.
- Using a potato masher or fork, mash your bananas until they are fairly smooth.3 medium banana
- Add cashew butter, maple syrup, plant milk, and vanilla extract to the mashed bananas, and stir to mix.¼ cup cashew butter, ¼ cup maple syrup, 2 tablespoons plant milk, 1 teaspoon vanilla extract
- Next, add the dry ingredients and mix until everything is well incorporated. The batter will be on the thicker side, it is normal!1 ½ cups oat flour, ½ cup plant protein powder, 1 teaspoon baking powder, ¼ teaspoon baking soda
- Spoon batter into muffin holes about ¾ of the way.
- Bake for 25-30 minutes or until a toothpick comes out fairly clean.
- Let them cool in the muffin tray for a few minutes before transferring them to a cooling rack to cool down further. Your muffins are ready to be enjoyed!
Notes
- Sweeten to taste - If you use sweetened protein powder, you might need to reduce the amount of maple syrup used by half.
- Using frozen bananas - Frozen bananas can be used in place of fresh ones. Let them thaw completely, and drain off excess liquid before using.
- Weigh ingredients - Weigh ingredients using a kitchen scale for the highest accuracy. If you are using measuring cups, follow the spoon and level method. DO NOT scoop flour directly from the bag or pack flour into your cups.
- Be careful not to overbake - The muffins will turn from light and fluffy to dense when overbaked. When a toothpick comes out clean when inserted down the middle, your muffins are ready.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Ishika
These are so moist! I only had 2 bananas so I replaced the third with applesauce and omitted the maple syrup, and it still turned out delicious. Thanks for this great recipe
Jim Mee Sha
Am glad to hear that!
D
I don’t have maple syrup. Could I replace with sugar? If so, how much?
Meesha
I have yet to try it out personally, but I do think you could substitute it with 1/4 cup of sugar. You might need to add more milk to your batter. Hope this helps!