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Vegan Peanut Butter Protein Muffins

Vegan Peanut Butter Protein Muffins [gluten-free]
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★★★★★

4.6 from 8 reviews

Vegan Peanut Butter Protein Muffins, perfect for on-the-go mornings or a post workout snack.

Ingredients

Scale
  • 1 TBS milled flax seed + 3 TBS 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 natural peanut butter (no oil added preferred)
  • 1/2 cup well mashed banana (1 small-medium)
  • 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

  1. Preheat oven to 425F and line muffin tin, set aside.
  2. Start by combining 1 TBS milled flax seed with 3 TBS water, set aside for 5 minutes & allow gel to form.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.fitmittenkitchen.com/vegan-peanut-butter-protein-muffins-gluten-free/