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Amazing Vegan Protein Muffins: 22 Mins

Vegan protein muffins
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Whip up these delicious vegan protein muffins, perfect for a high-protein snack. They combine plant-based protein powders, flax eggs, and non-dairy milk for a satisfying, wholesome treat.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 1 cup vegan protein powder (vanilla or unflavored)
  • 1/2 cup rolled oats
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 cup unsweetened non-dairy milk
  • 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: 1/2 cup berries or chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease it well.
  2. In a large bowl, whisk together the flour, protein powder, oats, baking soda, baking powder, and salt.
  3. In a separate bowl, mix the maple syrup, melted coconut oil, non-dairy milk, and flax eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. If using, gently fold in the berries or chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your protein powder is suitable for baking.
  • Adjust sweetness by adding more or less maple syrup.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://savorsensations.com/vegan-protein-muffins/