Description
These vegan protein muffins offer a delicious and healthy snack, perfect for anyone seeking a plant-based, high-protein treat. They combine plant-based protein powder, flax eggs, and non-dairy milk for a fully vegan, nutritious option.
Ingredients
Scale
- 1 ½ cups whole wheat flour
- ½ cup plant-based protein powder (vanilla or unflavored recommended)
- ½ cup granulated sugar (or maple syrup for a refined sugar-free option)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons ground flaxseed meal + 6 tablespoons water (for 2 flax eggs)
- 1 cup unsweetened non-dairy milk (almond, soy, or oat)
- ¼ cup unsweetened applesauce
- 2 tablespoons melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips or chopped nuts (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare the flax eggs: In a small bowl, combine the ground flaxseed meal and water. Stir well and let it sit for 5-10 minutes until it thickens and forms a gel-like consistency.
- In a large bowl, whisk together the whole wheat flour, protein powder, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the non-dairy milk, applesauce, melted coconut oil (or vegetable oil), vanilla extract, and the prepared flax eggs.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- If using, fold in the vegan chocolate chips or chopped nuts.
- Divide the batter evenly among the 12 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.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- These muffins freeze well for up to 2 months. Thaw at room temperature or warm gently in the microwave.
- Experiment with different protein powder flavors like chocolate or peanut butter for variety.
- Add spices like cinnamon or nutmeg for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180-220
- Sugar: 10-15g
- Sodium: 200-250mg
- Fat: 6-8g
- Saturated Fat: 2-3g
- Unsaturated Fat: 4-5g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 3-5g
- Protein: 8-12g
- Cholesterol: 0mg