Vegan Peanut Butter Protein Muffins [gluten-free]

Vegan Peanut Butter Protein Muffins, perfect for on-the-go mornings or a post workout snack. Made with gluten-free oats, plant protein powder and sweetened with mashed banana and pure maple syrup, plus they come together in less than 30 minutes!

this recipe

Guys… I’ve found my new favorite snack. I’ve made them twice already in one week. The second time I made them I had just come in from shoveling our driveway. The snow was literally at my waist. The entrance to our driveway was basically up to my head (I’m only 5’3″, but still) because of the plow trucks coming through. SO MUCH SNOW. But that was definitely my workout for the day. Hence the need for more muffins.I love these muffins for several reasons. They’re quick, don’t require any “odd” ingredients (unless you think baking with protein powder is odd, eerrr), and super satisfying. My goal for these muffins was to keep them gluten-free for the celiac folk, so I busted out the trusty ingredient that is gluten-free oats. In case you didn’t already know, any time a recipe calls for oat flour, you can make your own by grinding down oats into powder. I like to blend a bunch at a time, then put the flour in a labeled container for later. EASY PEASY.

Then of course these muffins also have peanut butter, for the PB lovers. Which if you’re peanut-free, you could also use another natural nut butter, or even sunflower seed butter. The second time around I made these with my sunflower pumpkin seed butter, and added some cinnamon for funsies.

Ummmm guys… My husband literally just asked me if I pollinated our orange tree while he was gone… Um no, no I did not. Why would I think to do such a thing? Apparently we missed the window. I don’t have a green thumb. I’m horrible with plants. The first year we had a garden, I thought the pepper plants were like herbs, and that you should remove the little flower buds. So yeah, I removed the flowers from the pepper plant not actually knowing those would have eventually become peppers. OOPS.

ANYWAYS. Sorry for the derailment. So these Vegan Peanut Butter Protein Muffins then… they’re also sweetened with 1 small mashed banana, and just a 1/4 cup of pure maple syrup. The taste tester husband thought they weren’t quite sweet enough. But of course he has a major sweet tooth. If you think will you miss the extra hint of sweetness, bump up the maple syrup to 1/3 cup.  It shouldn’t really affect your ratios, as its only just about 1 tablespoon more. HOWEVER, if you’re using an unsweetened protein powder, I would recommend adding 1/4 cup of a dry sweetener. Adding more of a liquid sweetener will mess up the rest of the ratios.

One more thing about these muffins! I bake my muffins first at 425F for 5 minutes, then drop the oven temperature down to 375F for the rest of the baking time. This typically allows the muffins to rise higher versus baking them at a steady temperature the entire time. This is something I learned from Sally. These muffins are a bit on the smaller side, so they didn’t get as high as I expected. BUT by baking the muffins this way, they only took 12 minutes total! And they still come out nice and moist.

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