Description
These high protein vegan breakfast muffins are packed with plant-based protein and wholesome ingredients, making them a perfect grab-and-go breakfast option. They are moist, flavorful, and naturally sweetened with banana and maple syrup.
Ingredients
1 cup rolled oats
1 cup whole wheat flour
1/2 cup vanilla plant-based protein powder
1/4 cup ground flaxseed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
3/4 cup mashed ripe banana (about 2 medium bananas)
1/2 cup maple syrup
1 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract
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 lightly grease it.
In a large mixing bowl, combine the rolled oats, whole wheat flour, plant-based protein powder, ground flaxseed, baking powder, baking soda, salt, and ground cinnamon. Stir well to combine.
In a separate bowl, whisk together the unsweetened applesauce, mashed banana, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Fold in the chopped walnuts evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake 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 them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes