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    Home » Breakfast

    Vegan Oatmeal Protein Breakfast Muffins

    Published: Jan 3, 2022 · Modified: Jan 3, 2022 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Muffins in a pink tray with banana slices and oats beside with text.
    2 images of muffins on a cooling tray with text between pictures.

    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!

    A plate filled with 5 and a half muffins on a white checkered teacloth.

    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!

    Jump to:
    • 💚Why you will love this recipe
    • 🌾What you will need
    • 📃Notes/substitutions
    • 🔪How to make
    • ✔Helpful tips
    • ✨Variations/add-ins
    • ❔Commonly asked questions
    • 🍽More vegan breakfast recipes
    • 📖 Recipe

    💚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

    Ingredients needed like bananas, oat flour, protein powder and maple syrup.

    📃Notes/substitutions

    • 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.

    Collage showing mashed bananas and wet ingredients in a bowl with fork on a teacloth.

    Then, add in oat flour, protein powder, baking powder and baking soda. Mix until everything is well incorporated.

    Muffin batter in a bowl with fork on a white checkered teacloth.

    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!

    Collage showing before and after baking muffins in a pink baking tray.

    ✔Helpful tips

    • 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.
    Muffins in a pink muffin tray with banana slices and oats scattered throughout.

    ✨Variations/add-ins

    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

    Why are my muffins dense and gummy?

    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.

    How to know when muffins are done baking?

    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.

    How to store leftover muffins and are they freezable?

    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.

    Muffin with a bite taken out of it on a plate.

    🍽More vegan breakfast recipes

    • Vegan Oatmeal Pumpkin Banana Bread
    • Chewy Vegan Applesauce Chocolate Chips Oatmeal Cookies
    • Vegan Apple Baked Oatmeal with Applesauce
    • Banana Steel Cut Oats Breakfast Cookies

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A plate of protein muffins on a white checkered teacloth.

    Vegan Oatmeal Protein Breakfast Muffins

    Meesha
    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 breakfast oatmeal protein muffins are meal-prep friendly and freezable too!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 10 muffins
    Calories 184 kcal

    Ingredients
     
     

    Wet ingredients

    • 3 medium banana (about 300g/10.)
    • ¼ cup cashew butter or other nut/seed butter
    • ¼ cup maple syrup
    • 2 tablespoons plant milk

    Dry ingredients

    • 1 ½ cups oat flour *
    • ½ cup plant protein powder unflavored/vanilla**
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    Prevent your screen from going dark

    Instructions
     

    • 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.
      3 medium banana
    • Next, add in rest of the wet ingredients. Stir to mix.
      ¼ cup cashew butter, ¼ cup maple syrup, 2 tablespoons plant milk
    • Then, add in all dry ingredients. Mix until everything is well incorporated.
      1 ½ cups oat flour, ½ cup plant protein powder, 1 teaspoon baking powder, ¼ teaspoon baking soda
    • 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!

    Notes

    *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. 1 cup oat flour = 90g. 
    **Protein powder - Any kind of plant-based protein powder, be it pea, soy, or hemp. Do not use whey or other animal-based protein, it simply will not work! 
     
    Helpful tips
    • 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 the bag, or pack flour into your cups. To change the units to metric, click on the "metric" button right before the list of ingredients. 
    • 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.
     
     
    Storing - 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.

    Reheating - To reheat, let muffins thaw completely in the fridge overnight, or on the countertop for a few hours. You can then proceed 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. 

    Nutrition

    Calories: 184kcalCarbohydrates: 27gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 133mgPotassium: 247mgFiber: 2gSugar: 9gVitamin A: 23IUVitamin C: 3mgCalcium: 54mgIron: 2mg

    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.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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