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Delicious Vegan Protein Muffins: 12 Guilt-Free Bites

Vegan protein muffins
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Whip up these delicious vegan protein muffins, perfect for a high-protein snack. They use plant-based protein powder, flax eggs, and non-dairy milk for a guilt-free treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup plant-based protein powder (vanilla or unflavored)
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsweetened non-dairy milk (almond, soy, or oat)
  • ½ cup unsweetened applesauce
  • ⅓ cup melted coconut oil or vegetable oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
  2. In a large bowl, whisk together the flour, protein powder, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the non-dairy milk, applesauce, melted oil, maple syrup, vanilla extract, and prepared flax egg.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • You can add vegan chocolate chips or berries to the batter for extra flavor.
  • 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://whiskdaily.com/vegan-protein-muffins-2/