Dense yet fluffy and moist, these vegan protein muffins makes a great wholesome breakfast or snack! Incredibly easy to make, and is ready in 40 minutes. These oatmeal protein breakfast muffins are meal-prep friendly and freezable too!
Who doesn't like having dessert for breakfast?! Seriously through, these vegan protein muffins are incredibly decadent and sweet, yet filling at the same time. They are super handy to have on hand as a quick protein-packed breakfast or snack!
💚Why you will love this recipe
- Packed with protein and slow-digesting carbs - Hence, these oatmeal protein breakfast muffins will keep you full and satisfied until your next meal.
- Easily portable - They can be eaten warm or cold, so take them on-the-go with you as a breakfast or midday snack!
- Quick and easy to make - Everything can be made in one bowl, and this recipe only calls for simple ingredients that you probably already have on hand.
- A great meal prep recipe - These vegan protein muffins not only store well, but are freezable too! Ingredients can be easily multiplied to make a bigger batch.
🌾What you will need
- Banana - Make sure to use ripe and spotty bananas as they are the main sweetener of this recipe.
- Oat flour - If you do not have any on hand, simply blend up some rolled or quick oats in a blender or food processor until it is finely ground.
- Protein powder - Any kinds of 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 kinds of nut/seed butters like peanut butter, almond butter or sunflower seed butter.
- Plant milk - Any kinds of plant milk will work, you can even use water instead.
🔪How to make
Preheat oven to 180C/350F. Lightly grease a muffin tray with oil, or line them with muffin liner.
In a large mixing bowl, mash bananas until smooth using a fork or potato masher.
Next, add in cashew butter, maple syrup, plant milk and vanilla extract. Stir to mix.
Then, add in oat flour, protein powder, baking powder and baking soda. Mix until everything is well incorporated.
Spoon muffin batter into muffin holes ¾ of the way. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the middle and the tops are golden. Let it cool down slightly for a few minutes before enjoying your protein breakfast muffins!
- Use a plant based protein powder. Plant protein powders like pea and hemp have different absorbency when compared to whey protein powder.
- Weigh out ingredients using a kitchen scale, if possible for higher accuracy. If you are using measuring cups, make sure to follow the spoon and level method. DO NOT scoop flour directly out of bag, or pack flour into your cups.
- The batter will be thicker than that of traditional muffins. If your mixture appears to be too thick, add in more plant milk, a tablespoon at a time. The reverse is also true, so do add more oat flour if your muffin batter is too wet!
- Let vegan protein muffins cool down for 5 minutes or so in the muffin tin, then transfer them to a cooling rack to allow them to cool further. If not, water vapor might condense at the bottom of the tin, causing your muffins to turn soggy.
Peanut butter banana - Replace cashew butter with peanut butter.
Chocolate - You can use a chocolate-flavored protein powder and/or add in 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.
Add-ins - Feel free to add up to ⅓ cup of add-ins, be it chocolate chips, chopped nuts like cashews and walnuts, or dried fruit like raisins and dried cranberries.
Spices/flavorings - To give your oatmeal breakfast protein muffins more warmth, you can throw in some cozy spices like nutmeg, cardamom, or even pumpkin spice. A couple of drops of flavorings like coconut or almond extract will also work great in this recipe!
❔Commonly asked questions
If your vegan protein muffins do not rise much and turns out to be dense, first check if your rising agents - baking soda and baking powder, are still good to go. Place either one of them in some hot water. Tons of bubbles should start to form immediately. If yours have no reaction, it is time to get a new one.
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 increment 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, toothpick will come out clean.
Store leftover vegan protein muffins in a sealed container before refrigerating. They will stay well in the fridge for up to 5 days. Or, you can store them in containers or freezer bags and freeze them for up to 3 months.
To reheat, let muffins thaw completely in the fridge overnight, or on countertop for a few hours. You can then proceed on to heat them in an oven for 5-10 minutes. Alternatively, thaw them using your microwave's "defrost" function, then continue heating them on high for 15-30 seconds until they are thoroughly heated.
🍽More vegan breakfast recipes
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Vegan Banana Protein Muffins
- 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
- 1 ½ cups oat flour *
- ½ cup plant protein powder unflavored/vanilla**
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 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!
- 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 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.
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