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A plate of protein muffins on a white checkered teacloth.
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5 from 3 votes

Vegan Oatmeal Protein Breakfast Muffins

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!
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 muffins
Calories 184kcal
Author Meesha

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

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: 184kcal | Carbohydrates: 27g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 133mg | Potassium: 247mg | Fiber: 2g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg