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Vegan Protein Muffins (One-Bowl Recipe)

vegan protein muffins

I’ve recently started dieting and focusing on my health again recently, and these vegan protein muffins have been my go-to snack. These protein banana muffins are oil-free, have 112 calories, and 5 grams of protein each. Marcos might vary on your protein powder of choice. Learn how to make these vegan muffins below.

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vegan protein muffins

What ingredients do you need for vegan protein muffins?

These vegan protein banana muffins are not only delicious but require just a few ingredients and can be made in one bowl. 

  • Ripe Bananas
  • Maple Syrup
  • Baking Soda
  • Baking Powder
  • Salt
  • Cinnamon
  • Vanilla Extract
  • Non-Dairy Milk (Unsweetened)
  • All-Purpose Flour
  • Vegan Protein Powder (I used Ora Organic Vanilla Protein Powder. Find it here on Amazon*) 

How to make vegan protein muffins?

What makes this protein muffin recipe is great is the fact you can make it in one bowl and in under 30 minutes. A quick, easy, and healthy snack in no time at all!

  • First, you need to preheat your oven to 400 degrees F and line a muffin tray with paper or silicone liners.
  • Next, you’ll want to mash your bananas with a fork or electric mixer.
  • Then mix in the maple syrup, baking soda, baking powder, salt, cinnamon, vanilla extract, and non-dairy milk into the mashed bananas until fully incorporated. 
  • Now mix in your protein powder and all-purpose flour just until no clumps of flour or protein powder remain. If you overmix the muffin might be tough.  
  • Once the batter is evenly mixed, pour it between the prepared lined muffin tray and bake in the preheated oven for 18-20 minutes. Using a toothpick to check if the muffins are cooked completely. 
  • Let the muffins cool and enjoy them. Store leftover muffins in an airtight container for 3-4 days at room temperature, or 1 week in the fridge. 

 

vegan protein muffins

What vegan protein powder is best?

There is already an incredible amount of vegan protein powders out there and the list is only growing. Anyone should be able to find a vegan protein powder they like, but here are a few of my favorites I’ve tried. 

Vegan Protein Snacks:

Whether you simply need more protein in your diet, trying to gain muscle, or losing weight these vegan protein snacks can help fuel you through the day:

If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.

If you liked our Vegan Protein Muffin recipe, check out some of our others like this Vegan Soy Yogurt recipe or maybe a something savory like our Vegan Chicken Nugget recipe. 

Vegan Protein Muffins (One-Bowl Recipe)

Delicious and healthy protein packed snacked for anytime of the day.
Course Breakfast
Cuisine American
Keyword baked goods, breakfast, dessert, easy, healthy, muffin, one bowl, protein
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins

Equipment

  • Cupcake Tray
  • Paper or Silicone Liners
  • Oven
  • Mixing Bowl and Utensils

Ingredients

  • 3 bananas (approximately 365 grams)
  • 2 tbsp maple syrup
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup (60 grams) of protein powder
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened non-dairy milk

Instructions

  • Preheat your oven to 400° F and line a cupcake tray with paper or silicone liners. 
  • In a large bowl mash the bananas. Next, add the maple syrup, baking soda, baking powder, salt, cinnamon, vanilla extract, and non-dairy milk to the mashed bananas and mix. 
  • Next, mix the flour and protein powder into the wet mixture. Mix until the the two are fully incorporated, but careful not to overmix because the muffin might become dense. 
  • Pour your batter between 12 cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
  • Remove muffins from the oven and allow them to cool. Store in an airtight container for 3-4 days at room temperature or 1-week in the fridge.

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