These amazingly moist, decadent vegan protein muffins are packed with 8g of protein per muffin! Made from wholesome ingredients including oats, protein powder, and banana, this recipe comes together in 40 minutes.
We love using protein powder in baking to make traditionally high-carb baked goods more satisfying. Some of our other favorites include oatmeal protein bars, protein cinnamon rolls, and vegan protein waffles.
Unlike many protein muffins that turn out dense or chalky, these vegan protein muffins are actually moist and delicious with a tender crumb. No one will know that they are secretly healthy!
I always have a batch in the freezer, as it makes an amazing grab-and-go breakfast on busy workdays.
If you prefer a more traditional muffin recipe made without protein powder, check out my applesauce banana muffins or banana oatmeal muffins instead.
💚Why you will love vegan protein muffins
- A satisfying breakfast packed with fiber and protein
- Easy grab-and-go breakfast perfect to have on-the-go
- Freezer-friendly and great for meal prep
- One-bowl, minimal ingredients, and easy to make
🌾What you will need
- Banana - Use ripe and spotty ones. If using frozen bananas, allow them to thaw, then drain off excess liquid before use.
- Oat flour - Make your own at home by blending oats in a high-speed blender until finely ground.
- Protein powder - I am using Naked Pea's unflavored protein powder. Any brand of protein powder would work, but I recommend going for a neutral flavor like vanilla or unflavored.
- Cashew butter - Can be substituted with any other nut or seed butter, including peanut butter or almond butter.
- Maple syrup - Can be substituted with another liquid sweetener. If you are using a sweetened protein powder, you can reduce the amount used by half.
✨Muffin flavor variations
- Blueberry protein muffins - Add ½ cup of frozen or fresh blueberries.
- Chocolate protein muffins - Use chocolate-flavored protein powder and add 2-3 tablespoons of cocoa powder. Throw in some chocolate chips to make double chocolate muffins.
- Peanut butter banana muffins - Replace cashew butter with peanut butter.
- Nuts and seeds - For some crunch, add a handful of chopped nuts, such as pecans and walnuts.
- Spice it up - Some warming spices that work well in this recipe include cinnamon, nutmeg, cardamom, or pumpkin pie spice.
🔪How to make
Step 1: Using a potato masher or fork, mash your bananas until they are relatively smooth.
Step 2: Add all wet ingredients (cashew butter, maple syrup, plant milk, and vanilla extract) to the mashed bananas and stir to mix.
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Step 3: Next, stir in dry ingredients (oat flour, protein powder, baking powder, and baking soda). Mix well.
Step 4: 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.
Step 5: Bake for 25-30 minutes, or until a toothpick inserted down the middle comes out clean.
Step 6: Allow muffins to cool in the muffin tray for a few minutes before transferring them to a cooling rack. Enjoy the vegan protein muffins!
✔Helpful tips
- Weigh out ingredients - For the best result, weigh ingredients with a kitchen scale. If using measuring cups, use the spoon-and-level method. Avoid scooping flour directly from the bag or packing it in.
- Take care not to overbake - These vegan protein muffins are lower in fat than traditional muffins and dry out easily. Muffins are done baking when a toothpick inserted down the middle comes out clean.
- Serving suggestion - Pair muffins with my protein coffee or protein hot chocolate. Love the sweet and savory combo? Serve with vegan breakfast sausages or tofu omelette!
❄️Storing suggestions
Storing - Vegan protein muffins can be kept at room temperature for 1-2 days and refrigerated for up to 5 days in an airtight container. Or freeze muffins for up to 3 months in freezer bags.
Reheating - Allow frozen muffins to thaw overnight in the fridge, then heat them in the oven for 5-6 minutes, or until warmed through. Alternatively, you can microwave muffins from frozen at 30-second intervals.
📖 Recipe
Vegan 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 135g*
- 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 when inserted down the middle.
- 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
- Weigh out ingredients - For the best result, weigh ingredients with a kitchen scale. If using measuring cups, use the spoon-and-level method. Avoid scooping flour directly from the bag or packing it in.
- Adjust the amount of sweetener used - If you use sweetened protein powder, you might need to reduce the amount of maple syrup used by half.
- Take care not to overbake - These vegan protein muffins are lower in fat than traditional muffins and dry out easily. Muffins are done baking when a toothpick inserted down the middle comes out clean.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
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.
Opal says
Added some lemon zest and these turned out great!!!
Janine says
I made these and they turned out perfect. My husband loves them and I like that there is extra protein in them. My vanilla protein powder has a lot of flavor, next time I will use a more neutral flavored one but I am just being picky.
Janine says
How much does 1.5 cups of oat flour weigh?
Jim Mee Sha says
1 cup of oat flour weighs 90g, so you will need 135g of oat flour!
Janine says
Thanks so much
Ishika says
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 says
Am glad to hear that!
D says
I don’t have maple syrup. Could I replace with sugar? If so, how much?
Meesha says
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!