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
- 1 cup (240 g) unsweetened applesauce
- 1/2 cup (120 g) drippy almond butter (or melted coconut oil, see notes)
- 1/2 cup (160 g) maple syrup
- 1 cup (120 g) all-purpose flour or gluten-free all-purpose flour
- 1.5 cups (150 g) rolled oats or quick oats
- 1 tsp cinnamon, optional
- 1/2 tsp sea salt
- 2 tsp baking powder
- 2 tbsp (14 g) ground flaxseed
- 1/2 cup (50 g) vanilla vegan protein powder
- 1/2 cup (90 g) dairy-free chocolate chips
Instructions
- 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.
- Mix Wet Ingredients: Add the applesauce, almond butter (or melted coconut oil) and maple syrup to mixing bowl and mix until smooth and creamy.
- 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.
- Add Chocolate Chips: Fold in the chocolate chips until evenly distributed throughout the batter.
- 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.
- 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