These easy vegan protein muffins with oats and chocolate chips are easy to make in one in bowl in just 30 minutes.

Stack of 3 vegan apple oatmeal protein muffins with chocolate chips.

This protein muffin recipe is perfect for sneaking some extra protein into a sweet treat. The recipe is made with just 9 healthy ingredients and can be customized with different add-ins like chocolate chips, cranberries or walnuts.

Whether it’s a healthy snack or breakfast on-the-go, these protein-packed muffins are delicious anytime.

For more easy ways to use protein powder, you might like these Vegan Coconut Protein Brownies, 5-Ingredient Vegan Protein Brownies, Chocolate Peanut Butter Protein Balls or Baked Berry Protein Oatmeal.

Why You’ll Love Them

  • 9 grams of protein per muffin.
  • 9 simple ingredients.
  • Can be made gluten-free and oil-free.
  • Egg-free and dairy-free.
  • One bowl recipe.
  • Ready in 30 minutes.
  • Simple ingredients.
  • Customize with different add-ins.

Ingredient Notes

All the ingredients for making vegan protein muffins with oats, flax, chocolate chips and protein powder.
  • Flour: Use all-purpose flour or gluten-free all-purpose flour. For muffins made with alternative gluten-free flours, try these Chickpea Flour Muffins or Vegan Buckwheat Muffins. Do not substitute almond flour or coconut flour.
  • Oats: You can use rolled oats, large flake oats or quick oats. Use gluten-free oats if needed.
  • Protein Powder: You’ll need vegan protein powder made with pea protein. Most plant-based protein powders are made with protein. It’s ok if there are other proteins mixed in with the pea protein. I recommend using vanilla protein powder. These Chocolate Chip Zucchini Muffins are also made with vanilla protein powder.
  • Coconut Oil or Almond Butter: Use coconut oil or substituted almond butter for an oil-free recipe. You can substitute peanut butter, cashew butter or tahini for almond butter.
  • Applesauce: Unsweetened applesauce is recommended.
  • Maple Syrup: You can substitute honey or agave syrup. I have not tested this recipe with a dry sweetened such as coconut sugar.
  • Chocolate Chips: Optional. Use any dairy-free chocolate chips, mini chocolate chips, dark chocolate chips, etc.
  • Extras: If you like, you can add cinnamon and vanilla extract for flavor.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations & Additions

  • Gluten-Free Option: Use gluten-free all purpose flour and gluten-free certified oats.
  • Nut-Free Option: Use coconut oil, tahini or sunflower seed butter instead of almond butter.
  • Blueberry Protein Muffins: Swap the chocolate chips for 1/2 cup fresh blueberries.
  • Cranberry Protein Muffins: Swap the chocolate chips for 1/2 cup dried cranberries.
  • Walnut Oatmeal Protein Muffins: Swap the chocolate chips for 1/2 cup walnuts or use half walnuts, half chocolate chips.

Step-by-Step Instructions

Step 1. Mix the oil or almond butter, applesauce and maple syrup together in a large mixing bowl until smooth.

Almond butter mixing with applesauce and maple syrup in a mixing bowl with a spoon.

Step 2. Add the dry ingredients. While they’re sitting on top of the wet ingredients gently mix them together a bit to help distribute the salt and baking powder, then mix it all up until everything is wetted.

The dry ingredients includes ground flax seeds but, no need to mix it into a flax egg first.

Dry baking ingredients being mixed into wet ingredients in a mixing bowl.

Step 3. Mix in the chocolate chips until evenly distributed.

Chocolate chips being added to a mixing bowl of muffin batter.

Step 4: Divide the batter in a 12-piece muffins tin, bake in the preheated oven 350 F for 25-30 minutes until golden brown and enjoy!

6 chocolate chip muffins on a cooling rack.

Recipe FAQs

Should I use coconut oil or almond butter?

This recipe was originally published in 2015 and called for coconut oil. I updated the recipe in 2020 to include an almond butter butter. I prefer almond butter nutritionally and texture-wise, but coconut oil works fine too.

I wanted to provide both options since some readers love the original coconut oil version. They come out fairly similar either way, so use whichever you have on hand or suits your preference.

The coconut oil version does get hard in the fridge though as the coconut oil hardens, another reason why I preferred the almond butter version. Almond butter also reduces the fat and adds a bit more protein.

How do you store vegan protein muffins?

After baking, let the muffins cool completely then store in an airtight container at room temperature for 3-4 days, in the fridge for up to 1 week or freeze for up to 3 months.

What kind of protein powder should I use?

I recommend using a vanilla pea protein such as Vega, NuZest, Bob’s Red Mill, Naked, or any other pea protein. You could also use chocolate protein powder.

Pea protein is finer, lighter, and more absorbent than other proteins. It’s okay if it’s a blend of pea protein and other plant proteins.

I do not recommend using whey protein in this recipe.

Can I make these without protein powder?

This recipe is based around protein powder so I can’t make a suggestion for replacing it.

Try my Easy Vegan Applesauce Muffins Recipe, Easy Eggless Banana Muffins Recipe with Walnuts, Easy Vegan Carrot Zucchini Muffins or One-Bowl Healthy Oatmeal Muffins Recipe instead.

Recipe Tips

  • When filling the muffin cups, the batter should come just slightly below the top of each.
  • Depending on how hard and crispy you want the outside, bake for 25-30 minutes. They should be fairly browned after 25 minutes but you can leave them up to 30 if you want them a bit crustier. Baking time may vary based on your oven temperature.
  • For best results, use a kitchen scale to measure ingredients as volume measurements can vary greatly. You can grab one on Amazon for under $15.
A stack of 3 chocolate chip muffins with a bite taken out of the one on top.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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A stack of 3 small muffins on a counter beside a cooling rack.

Easy Vegan Protein Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 12
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

These vegan protein muffins with oats, applesauce and chocolate chips make a yummy snack any time of the day, healthy dessert option or quick breakfast on-the-go.


Ingredients


Instructions

  1. Prepare for Baking: Preheat over to 350 degrees F and lightly spray a muffin tray with non-stick cooking spray or line with paper liners.
  2. Mix Wet Ingredients: Add the applesauce, almond butter (or melted coconut oil) and maple syrup to mixing bowl and mix until smooth and creamy.
  3. Add Dry Ingredients: Add the flour, oats, cinnamon, salt, baking powder, ground flax and protein powder. While the dry ingredients are sitting on top of the wet ingredients, gently mix to help distribute the baking powder and salt. Mix into the wet ingredients until all of the dry ingredients have been wetted. Avoid over-mixing.
  4. Add Chocolate Chips: Fold in the chocolate chips until evenly distributed throughout the batter.
  5. Bake: Spoon the mixture into the 12 cups of the muffin tin. The batter should come just slightly below the top of each cup. Bake for 26-30 minutes. Check at 26 minutes, they should be baked through, it just depends how hard and crunchy you want the outside. They should be fairly browned after 25 minutes but you can leave them up to 30 if you want them a bit crispier.
  6. Cool: After baking, use a knife to gently pop the muffins out of the pan and onto a cooling rack. Let cool completely before storing. Once cool, muffins can be stored in an airtight container at room temperature for 3-4 days, in the fridge for at least 1 week or frozen for 3 months.

Notes

The original recipe I created called for coconut oil. I updated the recipe and tried an almond butter version. I prefer almond butter nutritionally and texture-wise but coconut oil works too. I wanted to provide the option since some readers love the coconut oil version. They come out fairly similar so use whichever you have on hand or suits your preference. The coconut oil ones get hard in the fridge though as the coconut oil hardens.

I recommend using a vanilla flavored pea protein-based protein powder such as Iron Vegan, Vega, NuZest, Bob’s Red Mill, Naked or any other pea protein. Pea protein is finer, lighter and more absorbent than other proteins. I haven’t tested the recipe with an alternative plant protein but it should work with a pea protein blended with other proteins.

Nutrition facts are estimated using almond butter, not coconut oil. The coconut oil version is 270 calories with 13 grams of fat, 7 grams of protein and 33 grams of carbs.

For best results, use a kitchen scale to measure ingredients.


Nutrition

  • Serving Size: 1
  • Calories: 253
  • Sugar: 16 g
  • Sodium: 100 mg
  • Fat: 9.5 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 9 g

UPDATE NOTE: This recipe was originally published on March 24, 2015.