Vegan Peanut Butter Protein Muffins
User Reviews
4.7
18 reviews
Excellent
-
Servings
9
-
Calories
184 kcal
-
Cuisine
Vegan, gluten-free
Vegan Peanut Butter Protein Muffins
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Vegan Peanut Butter Protein Muffins, perfect for on-the-go mornings or a post workout snack.
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Ingredients
- 1 TBS Flax Seed milled, with 3 Tbsp water
- 2/3 cup oats quick or rolled, gluten-free if needed
- 1 level scoop about 1/3 cup vanilla (or chocolate) plant protein powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup peanut butter no oil added preferred, natural
- 1/2 cup banana 1 small-medium, well mashed
- 1/4 cup maple syrup bump up to 1/3 cup if you want muffins a touch sweeter
- 1/3 cup non-dairy milk I used unsweetened
Instructions
- Preheat oven to 425F and line muffin tin, set aside.
- Start by combining 1 TBS milled flax seed with 3 TBS water, set aside for 5 minutes & allow gel to form.
- In a small blender, grind up oats into flour. Transfer to small bowl and add protein powder, baking powder, baking soda, & salt. Combine and set aside.
- In large bowl using paddle attachment of stand mixer, or electric hand mixer, combine peanut butter (make sure it is stirred very well, no oil present), mashed banana, maple syrup, and flax egg. Beat on medium speed until well combined.
- Add dry ingredients to large bowl and beat on low until almost combined. Add in milk, then using large spatula gently mix together until everything is combined. Batter will be very thick.
- Using large cookie scoop (makes it easier for dispensing batter) evenly disperse batter into lined muffin tin, about 3/4 full. You should yield 9 muffins.
- Bake muffins for 5 minutes at 425F. While muffins still in the oven, reduce temperature to 375 and continue baking muffins for 7-8 more minutes*. Check muffins by inserting toothpick into center. Toothpick should come out with little to no crumbs. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.
- Muffins will stay fresh 3-4 days in airtight container at room temperature, or keep in fridge up to one week.
Notes
- *Any natural nut butter will work. I tested with sunflower seed butter as well. *If you want to bake muffins at 375F the whole time, muffins should take approximately 12-15 minutes, but check at 12 with toothpick.
- -I do not recommend using whey protein for I'm unsure of how the batter will turn out. If you try it, I'd love to hear how it worked. -I used NOW Foods Plant Protein Complex. -Here is a link for the silicone baking cups I used!
Nutrition Information
Show Details
Serving
1muffin
Calories
184kcal
(9%)
Carbohydrates
20g
(7%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Sodium
338mg
(14%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 184kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 338mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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