Vegan Protein Muffins
These fluffy and fruity vegan protein muffins make a delicious and wholesome breakfast, snack or dessert! Customize them with your favorite add-ins such as blueberries, nuts or chocolate chips.
Ingredients
- ⅔ cup (80 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon ground flaxseed
- ¼ cup (30 g) vegan vanilla protein powder
- ¼ teaspoon salt
- ⅓ cup (80 ml) almond milk or non-dairy milk of your choice
- 3 tablespoons (45 ml) maple syrup
- 2 tablespoons (30 ml) vegetable oil
- ⅔ cup (95 g) fresh blueberries or other add-ins of your choice
Instructions
- Preheat oven to 375°F / 190°C
- Line four cups of a standard muffin pan with paper liners, or grease well.
- In a mixing bowl, combine the dry ingredients and mix through.⅔ cup (80 g) all-purpose flour, 1 ½ teaspoons baking powder, 1 tablespoon ground flaxseed, ¼ cup (30 g) vegan vanilla protein powder, ¼ teaspoon salt
- Combine the wet ingredients in a measuring cup.⅓ cup (80 ml) almond milk, 3 tablespoons (45 ml) maple syrup, 2 tablespoons (30 ml) vegetable oil
- Add the wet ingredients to the dry ingredients and gently stir until just combined.
- Gently fold in the blueberries (or other add-ins of your choice), taking care not to overmix the batter.⅔ cup (95 g) fresh blueberries
- Divide the batter between the four prepared muffin cups.
- Bake for 20-23 minutes, or until a skewer inserted comes out clean.
- Cool for at least 15 minutes before removing from the muffin pan.
Nutritional Estimate Per Serving
Calories 233kcal | Carbohydrates 32g | Protein 7g | Fat 9g | Saturated Fat 1g | Polyunsaturated Fat 5g | Monounsaturated Fat 2g | Trans Fat 0.05g | Cholesterol 14mg | Sodium 356mg | Potassium 119mg | Fiber 2g | Sugar 12g | Vitamin A 14IU | Vitamin C 2mg | Calcium 176mg | Iron 1mg
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x