High Protein / Vegan Muffins / Banana Muffins
Secrets out, here is the BEST Vegan Protein Banana Muffins: moist, fluffy and incredibly delicious. They are the perfect breakfast or on-the-go snack that can be made in under 30 minutes. With minimal ingredients they sure do tick all the boxes with the perfect blend of macronutrients. They are low in sugar, dairy free and oil free. Gluten free option & flavour variations available, see recipe below.
These scrumptious muffins are made with VPA Premium Plant Vegan Protein.
3 medium bananas, mashed (approx. 365g)
50g erythritol or sweetener of your choice
55ml (3 tbs) non-dairy milk
1 tsp vanilla essence
1 tsp cinnamon
1 tsp nutmeg
138g wholemeal spelt flour
75g VPA VPA Premium Plant Vegan Protein.
1.5 tsp baking powder
1 tsp baking soda
Mix in options: 1/3 cup nuts (I used walnuts), choc chips, dried fruit, blueberries
Preheat oven to 180º(350F).
Add mashed banana, sweetener, non-dairy milk, vanilla, chopped walnuts, cinnamon and nutmeg into a large bowl and whisk until combined.
Add in the flour, plant based protein powder, baking powder and baking soda. Mix until a thick batter forms. If the batter looks too thick, add an extra tbsp of non-dairy milk.
Divide the batter into 8 muffins tins and bake for 15-20 minutes or until cooked through. Check by inserting toothpick in the centre, it should come out clean.
Remove from oven and allow to cool in the tray for 5 minutes before transferring to a cooling rack to cool completely. Keep at room temperature in airtight container for 2-3 days.
Calories 173, Carbs 29.6 grams, Protein 10.5 grams, Fat 4.5 grams