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Savory Vegan Protein Muffins: 2 Delicious Recipes

Vegan protein muffins
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Whip up these delicious vegan protein muffins, perfect for a satisfying and energizing snack. Combining plant-based protein powders, flax eggs, and non-dairy milk, these muffins are a fantastic high-protein treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup vegan protein powder (vanilla or unflavored)
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water, let sit for 5 minutes)
  • 1 cup non-dairy milk (almond, soy, or oat)
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • Optional: ½ cup berries or chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, protein powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the flax eggs, non-dairy milk, oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. If using, gently fold in berries or chocolate chips.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your flax eggs are properly set before adding them to the batter.
  • Feel free to experiment with different add-ins like nuts, seeds, or spices.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookifyme.com/vegan-protein-muffins/