Description
Delicious and nutritious high protein vegan muffins perfect for a healthy breakfast or snack. These muffins are packed with plant-based protein and natural sweetness, making them a great option for vegans and anyone looking to boost their protein intake.
Ingredients
1 1/2 cups whole wheat flour
1/2 cup vanilla vegan protein powder
1/2 cup rolled oats
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened almond milk
1/3 cup unsweetened applesauce
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 cup mashed ripe banana (about 1 medium banana)
1/2 cup chopped walnuts
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the whole wheat flour, vegan protein powder, rolled oats, brown sugar, baking powder, baking soda, and salt. Stir well to mix all dry ingredients evenly.
In a separate bowl, whisk together the almond milk, applesauce, melted coconut oil, vanilla extract, and mashed banana until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix.
Fold in the chopped walnuts evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes