- 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 gluten-free or regular flour
- 1.5 cups (150 g) rolled 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
- Preheat over to 350 degrees F.
- Add the applesauce, almond butter (or melted coconut oil) and maple syrup to mixing bowl and mix until smooth and creamy.
- Add everything but the chocolate chips. 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.
- Fold in the chocolate chips until evenly distributed.
- Spray a 12 cup muffin pan with a light coating of non-stick cooking spray or use muffin liners.
- Spoon the mixture into the 12 cups. 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 crusty 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 crustier.
- 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 a sealed container at room temperature for 3-4 days, in the fridge for at least 1 week or frozen for 3 months.
The original recipe from 2015 called for coconut oil. I updated the recipe in 2020 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 from 2015. They come out fairly similar so use whichever you have on hand or suits your preference. The coconut oil ones do get very hard in the fridge though as the coconut oil hardens.
I recommend using a vanilla flavored pea protein-based protein powder such as Vega, NuZest, Bob’s Red Mill, Naken 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 blended plant protein such as North Coast Naturals or Iron Vegan.
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.
Keywords: vegan protein muffins, oatmeal protein muffins