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      • Is Silicone Better Than Plastic?
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      • How To Store Vegetables & Fruits Without Plastic (2022)
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    • DIY Coffee Scrub (Without Coconut Oil)
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Healthy Vegan Pumpkin Protein Muffins

by Merilin Vrachovska
in Articles, Sweet Snacks, Zero Waste Recipes
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Healthy Vegan Pumpkin Protein Muffins - Almost Zero Waste
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Are you looking for a healthy, nutritious, and delicious way to start your day?

Then, you will love these healthy Pumpkin Protein Muffins, which are the perfect breakfast for the fall season.

The Healthy Pumpkin Muffins are:

  • Gluten-free and vegan
  • Fluffy and protein-packed
  • Sweet, but not too much, making them ideal for breakfast or a healthy snack!

Let’s jump into the ingredients list for the Pumpkin Muffins. 

Healthy Pumpkin Protein Muffins

Ingredients for the Healthy Vegan Pumpkin Protein Muffins:

  • Pumpkin puree: I baked one small whole pumpkin and used the flesh from it, but you can also use canned.
  • Agave syrup: The benefit of agave is that it is much sweeter than sugar, which means you don’t need to use as much for the same amount of sweetness. My favorite sweetener is date syrup, but this time I had just agave on hand. 
  • Coconut oil: Coconut oil is a great vegan replacement for butter in baking. It may change the flavor if it is unrefined. If you don’t want to feel any coconut flavor, use refined. 
  • Soy yogurt: Its creaminess helps keep baked goods moist, and its acidity helps activate baking soda, making baked goods fluffy and light. 
  • Protein protein: To make the muffins protein-rich, we will use protein powder. One of my favorite ones is Vitally Vegan Protein Powder. They have various great flavors; I used their Forest Fruits flavor (you can get £10 0FF with the code ZEROWASTE).
  • Buckwheat flour: Buckwheat is naturally gluten-free flour. It has high levels of fiber, and it is an excellent source of protein. It absorbs liquid quickly and has binding properties, making it great for baked goods. You can make your flour by grinding buckwheat seeds or get already made flour. 
  • Soy milk: Or any other plant milk, to reach the perfect muffin consistency. I like to use soy because it contains more protein.
  • Additionals: To add a bit of crunch and melting chocolate goodness, you can add a bit of walnut and chocolate. It won’t make these muffins too chocolatey or high in calories because we’ll add just a bit of the additional ingredients. 
Healthy Pumpkin Protein Muffins

Why should you make and not buy muffins?

Store-bought muffins can be a great way to indulge in a yummy treat. However, they aren’t the healthiest, and one single muffin (depending on size & ingredients) can range from 300 – 600 calories, over 20g of fat, 50g of carbs, and 40g of sugar.

A single homemade Pumpkin Protein Muffin has 147 calories, 18g carbs (2g sugar), 5g fat, and 7g of protein!

Additionally, the Pumpkin Protein Muffins are freezer friendly (up to 1 month), so you can bake a bigger batch and freeze a few to always have a healthy, delicious treat on hand. 

Healthy Pumpkin Protein Muffins

How to make the Healthy Vegan Pumpkin Protein Muffins: 

Materials:

  • A bowl (no blender needed!)
  • A muffin tin – I used a regular metal one, with paper muffin liners (I need to get reusable ones like these ones) and I also used this reusable silicone one with “donut” shape. 

Ingredients:

  • 250g pumpkin puree 
  • 150g agave 
  • 35ml melted coconut oil 
  • 200ml soy yogurt 
  • 50ml soy milk 
  • 100g Vitally Vegan Protein Powder
  • 100g buckwheat flour 
  • A pinch of salt, turmeric, cinnamon
  • ½ teaspoon baking soda 
  • 30g walnuts 
  • 30g chocolate
Healthy Pumpkin Protein Muffins
Healthy Pumpkin Protein Muffins

Instructions: 

1. Preheat your oven to 180°C degrees (356°F) and line a muffin tin with reusable silicone liners or paper ones.

2. Mix all the wet ingredients (pumpkin puree, agave, coconut oil, soy yogurt) in a bowl.

Healthy Pumpkin Protein Muffins
Healthy Pumpkin Protein Muffins

3. In another bowl, mix the dry ingredients (Vitally vegan protein powder, buckwheat flour, ½ teaspoon baking soda, a pinch of salt, turmeric, cinnamon).

4. Then combine the dry ingredients with the wet ones. 

Healthy Pumpkin Protein Muffins

5. Once everything is well combined, add walnuts and chocolate chips. You can go crazy here and sprinkle some berries, or dried fruits on top, too. 

6. Add the mixture to a muffin tin (I ended up with 14 muffins) and bake for 30 min at 180 degrees. 

Healthy Pumpkin Protein Muffins

7. Let the muffins cool for at least 15-20 minutes before eating.

Healthy Pumpkin Protein Muffins

How to store the muffins:

Store them in an airtight container, so they stay moist on the counter for 2-3 days. For longer storage, keep them in the fridge in airtight containers, or freeze for a month in reusable silicone baggies. 

To defrost, take them out of the freezer, leave them on the counter overnight, or throw them in a warm oven for about 5 minutes.

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Healthy Vegan Pumpkin Protein Muffins - Almost Zero Waste
Yield: 14

Healthy Vegan Pumpkin Protein Muffins

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour

Soft & healthy Vegan Protein Pumpkin Muffins ideal for breakfast.

Ingredients

  • 250g pumpkin puree
  • 150g agave
  • 35ml melted coconut oil
  • 200ml soy yogurt
  • 50ml soy milk
  • 100g pea protein
  • 100g buckwheat flour
  • A pinch of salt, turmeric, cinnamon
  • ½ teaspoon baking soda
  • 30g walnuts
  • 30g chocolate

Instructions

    1. Preheat your oven to 180°C degrees (356°F) and line a muffin tin with reusable silicone liners or paper ones.
    2. Mix all the wet ingredients (pumpkin puree, agave, coconut oil, soy yogurt) in a bowl.
    3. In another bowl, mix the dry ingredients (Vitally vegan protein powder, buckwheat flour, ½ teaspoon baking soda, a pinch of salt, turmeric, cinnamon).
    4. Then combine the dry ingredients with the wet ones.
    5. Once everything is well combined, add walnuts and chocolate chips. You can go crazy here and sprinkle some berries, or dried fruits on top, too.
    6. Add the mixture to a muffin tin (I ended up with 14 muffins) and bake for 30 min at 180 degrees.
    7. Let the muffins cool for at least 15-20 minutes before eating.

Notes

How to store the muffins:

Store them in an airtight container, so they stay moist on the counter for 2-3 days. For longer storage, keep them in the fridge in airtight containers, or freeze for a month in reusable silicone baggies. 

To defrost, take them out of the freezer, leave them on the counter overnight, or throw them in a warm oven for about 5 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Vitally Vegan Protein Powder - Forest Fruit (use the code ZEROWASTE for £10 0FF)
    Vitally Vegan Protein Powder - Forest Fruit (use the code ZEROWASTE for £10 0FF)
© Merilin Vrachovska
Cuisine: Vegan snacks / Category: Zero Waste Recipes
Healthy Pumpkin Protein Muffins
Healthy Pumpkin Protein Muffins
Healthy Pumpkin Protein Muffins
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Merilin Vrachovska

Merilin Vrachovska

I'm Meri, and my goal is to share my experiences and knowledge on how anyone can live more sustainably. I share tips, guides, and different ways of becoming *almost* zero waste! You can find other topics, such as how to recycle different materials, how to make your own products, where to find fantastic zero waste goods, etc. For more information, check the About page!

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      • How To Organize A Clothing Swap (Guide + Tips)
      • How To Store Vegetables & Fruits Without Plastic (2022)
      • Greenwashing 101: All You Need To Know (2021)
      • Zero Waste Shaving With Eco-Friendly Razors
      • How To Save Money By Going Zero Waste ($5,337 A Year)
      • 10 Things That Pollute The Earth + Swaps
      • Apartment Composting: 7 Step-by-step guides
    • Ethical Fashion
      • 39 Best Online Thrift Stores
      • 26 Cheap Sustainable Clothing Brands
      • 15 Zero Waste Clothing Brands: Sustainable Fashion
      • What Are The Disadvantages Of Fast Fashion?
      • 29 Unethical Fast Fashion Clothing Brands To Avoid
    • Why Vegan
      • Are There Ethical Arguments for Eating Meat?
      • How To Become Vegan Slowly: A step-by-step beginner’s guide
      • 8 Environmental Benefits Of Reducing Meat Consumption
      • How Are Pigs Killed: The Brutality Of Animal Agriculture
    • Minimalism
      • Project 333: Rules & Template
      • 68 Things To Get Rid Of (Minimalism)
      • How To Become A Minimalist In 30 Days
      • 55 Things I Stopped Buying To Save Money And Waste
      • How To Be Ruthless When Decluttering Clothes: 9 Steps
      • 41 Non-Materialistic Gifts For Any Budget
  • DIY
    • 3-Ingredient Homemade Deodorant Without Coconut Oil
    • Non-Greasy Lotion Bar Recipe (Vegan & Without Beeswax)
    • The BEST Non-Greasy Whipped Body Butter Recipe For Dry Skin
    • DIY Coffee Scrub (Without Coconut Oil)
    • 7 DIY Beauty Products You Can Make At Home
    • How To Make Air Freshener with Essential Oils And Baking Soda
    • Remineralizing Tooth Powder Recipe
    • How to Make Aloe Vera Mouthwash
    • How To Make Dry Shampoo At Home: 3 Ways
    • DIY Deodorant For Smelly Armpits (4 Recipes)
    • 3 DIY Zero Waste Toothpaste Recipes
    • 36 Creative Ideas To Use Glass Jars (with pictures)
  • Zero Waste Recipes
    • Healthy Protein Sweets
      • Healthy Vegan Twix Bars (High-Protein Recipe)
      • Chickpea Cookie Dough Protein Bars (No Bake)
      • Vegan Protein Bounty Bars
      • Orange Chocolate Pea Protein Bars (Recipe)
      • Homemade Protein Bars (Low Calorie, Vegan, No Bake)
      • Healthy Vegan Fudge (5 Ingredients, No-Bake, Low Calorie)
      • Healthy Vegan Pumpkin Protein Muffins
      • Vanilla Protein Powder Muffins (Vegan)
      • Hemp Protein Powder Energy Balls (Vegan)
    • Sweet Snacks
      • Chocolate Chip Cookies In A Jar With Printable Tags (Recipe)
      • Ridiculously Healthy Banana Oatmeal Cookies
      • Cashew Pulp Cookies (Vegan, 4 Ingredients)
      • Old Fashioned Fig Bars Recipe (Vegan)
    • No Bake & Raw Sweets
      • No-Bake Double Chocolate Walnuts Bars
      • 4-Ingredient Date And Peanut Butter Energy Balls
      • Caramel Fudge Without Condensed Milk (Vegan)
      • Peanut Flour Energy Balls Recipe
    • Brownies & Cakes
      • Healthy Marbled Banana Bread (Vegan)
      • Flourless Healthy Pumpkin Brownies (Fudgy & Vegan)
      • Sweet Potato Protein Brownies (Vegan, Gf)
      • Healthy White Bean Blueberry Blondies (Vegan)
      • Fudgy Almond Butter Brownies (Vegan)
      • Vegan Pumpkin Protein Brownies
    • Cheesecake, Tart & Pies
      • Easy Chocolate Orange Tart (Vegan & No Bake)
      • Raw Lemon Cheesecake (Vegan, 9 Ingredients)
      • Easy Vegan Birthday Cake Recipe (No Bake)
      • Peanut Butter Pie From Scratch (Vegan, No Bake)
    • Salty Snacks & Food
      • Vegan Potato Stew (Grandma’s Recipe)
      • Avocado Spread Recipe (Raw, Vegan)
    • What I Eat In A Day (Zero Waste Vegan Recipes)
    • Nut Milk Maker: 3 Easy Ways To Make Plant-Based Milk
  • Zero Waste Swaps
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