Vegan Protein Muffins
These Vegan Protein muffins are quick, easy, healthy, and delicious! All you need is some common ingredients, a blender, muffin tin and your oven. (gluten-free & oil-free)
These Vegan Protein muffins are quick, easy, healthy, and delicious! All you need is some common ingredients, a blender, muffin tin and your oven. (gluten-free & oil-free)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 tbsps ground flaxseed + 5 tbsps water)
- 1 1/4 cup dairy-free yogurt (, unsweetened ( i used soy))
- 2 medium bananas ( very ripe)
- 2 cups gf rolled oats
- 1/3 cup bob's red mill protein powder nutritional booster vanilla flavor)
- 1/4 cup maple syrup ( pure)
- your favorite toppings ( see note for ideas)
- Carbohydrate 0.646714998809527 g
- Cholesterol 24.8924999990059 mg
- Fat 9.31403699978129 g
- Fiber 0 g
- Protein 0.502201999177355 g
- Saturated Fat 5.8974399998638 g
- Serving Size 1 1 Serving (24g)
- Sodium 165.481799973904 mg
- Sugar 0.646714998809527 g
- Trans Fat 0.650116699988816 g
- Calories 87 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Lightly grease each slot 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.
- When the flax eggs are ready, add all the ingredients (except the toppings) into a high-powered blender or food processor. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.
- Pour mixture into each slot about 3/4 of the way full. Sprinkle each one with your favorite toppings (Don't press the toppings into the batter. I feel like it yields a flatter muffin this way).
- Bake for 15-18 minutes, until lightly golden brown. Insert a toothpick in the middle of a muffin or two. If it comes out mostly clean, they are done.
- Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes. The muffins might flatten out a little bit...it's normal. To avoid the liner sticking to the muffin, let them completely cool before enjoying. If not using liners, gently pop out each muffin with a butter knife.
My Go-To Vegan Protein Muffins: A Busy Mom's Recipe for a Healthy Treat
As a busy mom juggling work, kids, and a million other things, finding time for myself, let alone cooking, is a constant challenge. But I'm also committed to healthy eating, and that's where these vegan protein muffins come in. They’re a lifesaver! Quick, easy, delicious, and packed with protein – these muffins are the perfect grab-and-go breakfast or snack. Forget sugary pastries and processed snacks; these are my secret weapon for a guilt-free energy boost.
I discovered this recipe while searching for a healthy and convenient way to add more protein to my diet. Being a vegetarian, it can sometimes be challenging to ensure I get enough, especially when juggling a busy schedule. These muffins are the ultimate solution. The best part? They're incredibly versatile. I often adjust the recipe based on what's in my pantry, experimenting with different toppings and flavor combinations. Sometimes I add chocolate chips, other times chopped nuts or seeds. The possibilities are endless! They're also naturally gluten-free, so they're a win-win for anyone with dietary restrictions.
The process is incredibly simple, even for someone who’s not a whiz in the kitchen. Everything gets blended together in a matter of minutes, then pops into the muffin tin for a quick bake. No fancy equipment or specialized ingredients are required. This recipe is truly adaptable to various dietary needs and preferences, making it perfect for a wide range of people. And the taste? Oh my goodness! They're moist, fluffy, and satisfying without being overly sweet. My kids love them, and they're a great way to sneak in some extra protein and nutrients into their diets.
Beyond the convenience and health benefits, these muffins also offer a sense of accomplishment. Knowing that I've made something healthy and delicious from scratch is incredibly rewarding, especially when I'm short on time and energy. It's a small act of self-care that makes a big difference in my day. And the joy on my kids’ faces when they see these muffins is priceless.
This recipe isn't just about the muffins themselves; it's about finding moments of peace and nourishment amidst the chaos of everyday life. It's a reminder that even amidst the busiest schedules, we can prioritize our well-being and still enjoy delicious, wholesome food. Try them once, and I guarantee they'll become a staple in your kitchen too.
So, ditch the store-bought snacks and embrace this simple, healthy, and incredibly satisfying treat. You’ll thank me later!
Ingredients I used and why:
Dairy-free Yogurt: I use soy yogurt, but almond or oat yogurt works great too. This adds moisture and tanginess to the muffins.
Bananas: Very ripe bananas provide natural sweetness and moisture. Don't skip this; they're key!
Gluten-free Rolled Oats: For a naturally gluten-free option and great texture.
Protein Powder: I use Bob's Red Mill, but any vanilla-flavored protein powder will do the trick.
Maple Syrup: A touch of natural sweetness.
Flax Eggs: These bind the ingredients and add moisture; they're essential for a great texture.
Toppings: Get creative! Chocolate chips, chopped nuts, seeds – anything you enjoy!
