Vegan Protein Muffins

A plate of protein muffins on a white checkered teacloth.

5 from 6 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: muffins

Calories: 184kcal

Author: Meesha

Equipment

1 12 hole muffin pan

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

US Customary - Metric

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

*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 they are finely ground.

**Protein powder - Any brand of protein powder would work, but I recommend going for a neutral flavor like vanilla or unflavored.

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.
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.

Storing - Muffins can be left at room temperature for 1-2 days and refrigerated for up to 5 days. They can also be frozen for 3 months.

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.

Nutrition