Description

Vegan Banana Protein Muffins are moist, fluffy, and packed with plant-based protein and natural sweetness from ripe bananas. These muffins make a perfect nutritious breakfast, snack, or post-workout treat without any dairy or eggs.

Ingredients

1 1/2 cups whole wheat or oat flour
1/2 cup vegan protein powder (pea, rice, or blend)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons flaxseed meal (for flax eggs)
6 tablespoons water (for flax eggs)
2 ripe bananas, mashed
1/2 cup plant-based milk (almond, soy, oat, etc.)
1/3 cup maple syrup or agave nectar
1 teaspoon vanilla extract
Optional: chopped nuts, berries, or dairy-free chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
Prepare flax eggs by mixing flaxseed meal with water; let sit for 5 minutes until gel-like.
In a large bowl, whisk together flour, protein powder, baking powder, baking soda, cinnamon, and salt.
In another bowl, combine mashed bananas, flax eggs, plant-based milk, maple syrup, and vanilla extract.
Add wet ingredients to dry ingredients and stir until just combined.
Fold in any optional add-ins gently.
Divide batter evenly among muffin cups.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool muffins in the tin for 5 minutes, then transfer to wire rack to cool completely.

Notes

Use different vegan protein powder flavors such as vanilla or chocolate.
Add shredded zucchini or carrots for added moisture and nutrition.
Substitute maple syrup with coconut nectar or brown rice syrup.
Include dried fruits like raisins or cranberries for extra sweetness.
Sprinkle with chia seeds or hemp seeds for additional texture and health benefits.
Store muffins in airtight container at room temperature for up to 3 days or refrigerate up to a week.
Freeze muffins for up to 3 months in sealed container or bag.
Reheat in microwave for 15-20 seconds or warm in oven before serving.

Prep Time: 10 minutes
Cook Time: 18-22 minutes
Category: Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180 kcal
Sugar: 8 g
Sodium: 140 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 0 mg