Vegan Protein Muffins
These Vegan Protein muffins are quick, easy, wholesome, and delicious! All you'll need is some common ingredients, a blender, a muffin tin, and your oven. They are gluten-free and oil-free too.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400 degrees F.
Lightly grease 10-11 slots of a standard muffin tin. Use paper liners to keep the recipe oil-free.
Prepare flax eggs in a small bowl, by mixing together the ground flax & water. Set aside about 10 minutes. It will thicken up and become gel-like.
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Continue Reading at Veganhuggs →Chef's Notes
Yield: Makes 10-11 muffins, depending on how full you fill the slots. Add a splash of water to unused greased slots to avoid smoking.
Liners: Some muffin liners stick, so lightly grease the insides for easy release.
Baking agents: Check that your baking powder and soda are fresh for the best rise.
Flaxseed swap: No ground flaxseed? Use chia seeds (same amount, no grinding needed) or grind whole flaxseed in a coffee grinder.
Toppings: Granola gives the puffiest, fanciest tops, but berries, vegan chocolate chips, nuts, seeds, dried fruit, oats, or crushed cookies are all yummy!
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Reviews from the Original Source
Amazing recipe. I made a few substitutions that worked out great. I cut the yogurt to 1/2 cup and added 1/2 of sesame butter. My bananas were frozen and once thawed were in a bit of liquid. I also used chocolate protein powder . Topped with granola, the muffins were delicious.
Looove the recipe!
I am obsessed with this recipe! I’ve been using it for about a year now. I often double the recipe and prep a months worth of muffins for breakfast at a time and alternate the base for the season. I of course enjoy banana year round, but in fall I will use a can of pumpkin purée or applesauce and in the summer I will mash up some berries. Thanks for such a great recipe!!
So delicious. Not sure about the muffin still being somewhat moist in the middle.
Super tasty !
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