Description
Whip up these delicious vegan protein muffins using plant-based protein powder, flax eggs, and non-dairy milk. They’re a perfect high-protein snack that’s easy to make.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup vegan protein powder (vanilla or unflavored)
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes)
- 1 cup non-dairy milk (almond, soy, or oat)
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Optional: 1/2 cup vegan chocolate chips or berries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, protein powder, sugar, baking powder, and salt.
- In a separate bowl, whisk together the prepared flax egg, non-dairy milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- If using, gently fold in the vegan chocolate chips or berries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use a vegan protein powder that you enjoy the taste of.
- You can customize these muffins with your favorite mix-ins like nuts, seeds, or dried fruit.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- These muffins freeze well for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 180-220 (will vary based on ingredients)
- Sugar: Approx. 10-15g
- Sodium: Approx. 200mg
- Fat: Approx. 8-12g
- Saturated Fat: Approx. 2-4g
- Unsaturated Fat: Approx. 6-8g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 3-5g
- Protein: Approx. 8-12g
- Cholesterol: 0mg