Vanilla Protein Powder Muffins (Vegan)

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Are you looking for vegan and delicious Vanilla Protein Powder Muffins?

I’m excited to share with you my healthy & fluffy cupcake recipe! 

Let’s jump right into the ingredients you will need.

Ingredients for the Vanilla Protein Powder Muffins:

Oats – For this cupcake recipe, we will use oats ground into oat flour. For a gluten-free option, you can use gluten-free oats.

Coconut sugar – Coconut sugar is an excellent alternative to the regular one, as it contains healthy fats that help prevent high cholesterol and heart disease. It helps to keep your gut healthy, prevents colon cancer, and balances your blood sugar. Coconut sugar is also high in electrolytes, minerals, and antioxidants, and it has a low glycemic index. 

Protein powder – To make the cupcakes healthier and more filling, we will use vanilla protein powder. For this recipe, I used Misfits protein powder (plastic-free, compostable packaging).

You can find a selection of vegan protein powders in plastic-free packaging here.

Plant-based milk – For this recipe, I used oat milk, but you can use what you have on hand.

Coconut oil – We will use just one tablespoon, as I wanted to keep the cupcakes low in calories, too.

Lemon juice & poppy seeds – These are additional ingredients that will make the cupcakes healthier and tastier. 

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Yield: 18

Vanilla Protein Powder Muffins (Vegan)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A simple and healthy & vegan recipe for Vanilla Protein Powder Muffins

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Ingredients

• 200g oats
• 50g protein
• 75g coconut sugar
• Soda & Salt
• 300ml oat milk
• 25ml lemon
• 13ml coconut oil (1 tbsp)

Instructions

1. First, blend oats into oat flour and transfer in a bowl. Add coconut sugar, protein powder, a pinch of salt, and 1tsp soda. Mix everything.
2. Then, add 300ml oat milk, the juice of half a lemon, 1 tbsp coconut oil, and combine everything well. In the end, add a spoon of poppy seeds, and mix.
3. Transfer in a cupcake tray, and bake at 180 degrees for 20-21 minutes. Wait for the cupcakes to get colder, and then enjoy! 

Notes

This recipe makes about 18 cupcakes, but I didn't fill up the cupcake molds to the top. If you want bigger cupcakes, you should fill the molds until the top.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving:Calories: 85Total Fat: 2,2gSaturated Fat: 0.8gCarbohydrates: 12,2gFiber: 1,4gSugar: 4,1gProtein: 3,3g