Vegan Protein Muffins
on Feb 26, 2024, Updated Mar 13, 2025
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These easy vegan protein muffins with oats and chocolate chips are easy to make in one in bowl in just 30 minutes.
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.
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.
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.
Ingredient Notes
- 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.
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.
Step 3. Mix in the chocolate chips until evenly distributed.
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!
Recipe FAQs
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.
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.
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.
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.
More Recipes to Try!
Vegan Protein Muffins
Ingredients
- 1 cup unsweetened applesauce, 240 g
- 1/2 cup drippy almond butter (or melted coconut oil, see notes), 120 g
- 1/2 cup maple syrup, 160 g
- 1 cup all-purpose flour or gluten-free all-purpose flour, 120 g
- 1.5 cups rolled oats or quick oats, 150 g
- 1 tsp cinnamon, optional
- 1/2 tsp sea salt
- 2 tsp baking powder
- 2 tbsp ground flaxseed, 14 g
- 1/2 cup vanilla vegan protein powder, 50 g
- 1/2 cup dairy-free chocolate chips, 90 g
Instructions
- Preheat over to 350 degrees F and lightly spray a muffin tray with non-stick cooking spray or line with paper liners.
- Add the applesauce, almond butter (or melted coconut oil) and maple syrup to mixing bowl and mix until smooth and creamy.
- 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.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- 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.
- 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.
Video
Notes
Nutrition
Originally published on March 24, 2015.
Is it possible to make them without protein powder? I don’t like traditional “store bought powder “ I prefer “natural “ protein. Can I leave it out?
I would try one of my other muffin recipes as I haven’t tested these without protein powder. You might the like the eggless banana muffins, healthy oatmeal muffins or carrot zucchini muffins.
I love these so much. I am always looking for ways to add more protein to “treats”. These are easy to make and super tasty. One comment, you don’t mention when to put the protein powder in the instructions…I figured it was just with the rest of the dry ingredients. 🙂
Thank you, Cindy! I’ll update that oops, thanks. I updated the recipe recently and must have missed that. Thank you.
As someone who follows a vegan diet I am so grateful for this recipe. These muffins are the perfect food after a run. They keep me satisfied for hours. The only change I have made to the recipe is swapping out the chocolate chips for dried cranberries. Thank you for this recipe?
Love this recipe! I substituted the apple sauce for banana and used chocolate protein powder which turned out super yummy. I will definitely be using this recipe again! Thanks Deryn!
Thanks for trying it! Glad you enjoyed.
Is there a way to use peanut butter in this recipe?
Yes, you can use peanut butter instead of almond butter as long as it’s not too dry.
My partner and I love these! If you do not have a muffin tin, these cook up great as cookies/muffin tops. I drop and lightly flatten individual scoops of the batter onto a cookie sheet lined with parchment paper and bake for 30-35 minutes until golden brown. I decrease the maple syrup by half and replace the volume with water because the vanilla protein powder I use (True Nutrition Vanilla Soy Protein Isolate) has enough sweetness for us. For the oil/nut butter, I use 60 grams vegan yogurt, 30 grams coconut oil, and 30 grams fresh ground peanut butter. Thanks for the great recipe to play with, Deryn! These are great for snacks on the go!
That’s such a fun idea! I’d love to try that. Thanks for the feedback on the sweetness and I’m so glad you enjoy the recipe!
We have a young family member (9 yrs old) who has several severe food allergies (eggs, dairy, all nuts…flaxseed is a “no”). I’m trying to find high protein muffin recipes to use at breakfast. Your “Vegan Apple Oat Protein Muffins” sound good, I just need to tweak a couple of ingredients.
Do you have a suggestion for the 2 T of ground flaxseed?
I meant to ask for a REPLACEMENT for the 2 T of ground flaxseed.
The flax acts as egg in this recipe and I haven’t tested it with any other egg replacer. Psyllium would be my first choice then possibly dairy-free yogurt or soft tofu. I haven’t tried it though so I can’t guarantee how they’ll turn out! There’s also my zucchini protein muffins without flax, which you could use a gluten-free flour blend in if you can’t do wheat.
These are delicious! I make them often and gift them too. Highly recommend. Thanks for this great recipe!
Thank you for this recipe! How did you calculate the sodium as 100 mg? It seems like it should be at least twice that, estimating roughly from the amount of salt and baking powder, though I’m not sure how to calculate it accurately.
The nutrition facts are provided as a curtesy and are a best estimation made using an online calculator (Nutrifox). The numbers may vary based on brands, exact amounts, etc. but I did recalculate and once again it came out as 100 mg per muffin for sodium. For more precise measurements, you’d have to do your own calculation based on the exact ingredients you use. Thanks!
These are delicious! So easy to make and keep you full for a while. They freeze brilliantly as well. They have become a staple in our home. I would love if you had any other vegan protein muffin recipes as well. Thanks so much!
You’re welcome! I don’t have any other protein muffin recipes at the moment but I can definitely work on some for fall. You might like my protein brownies in the meantime!