4 HIGH PROTEIN, PLANT-BASED MUFFINS FOR THE BEST MORNING EVER!
Grabbing a muffin in the morning is a quick and easy way to enjoy your breakfast. However, most of these breakfast choices are treats thinly disguised as a convenient breakfast. You do not have to choose breakfast muffins that are loaded with empty carbohydrates and sugar. Instead, you can whip up these four simple protein muffin recipes that are all made with wholesome, plant-based ingredients. Plus, they are packed with protein so that you can feel satiated for hours. Here are our four favorite plant-based muffin recipes so you can have the best morning ever!
PROTEIN PUMPKIN MUFFINS
- 2 cups gluten-free flour
- 2 scoops Smooth Vanilla Clean Lean Protein
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1 tsp of apple cider vinegar
- 1 tsp of salt
- 3/4 coconut sugar
- 1 can of pumpkin
- 1/2 cup vegan butter
- 1/2 cup maple syrup
- 1 flax egg (1 tbsp of ground flax seed mixed with 2.5 tbsp water)
- Preheat oven to 375°F.
- Combine dry ingredients.
- Mix in wet ingredients.
- Place in greased muffin tin.
- Bake for 20 minutes.
ORANGE CRANBERRY PROTEIN MUFFINS WITH WALNUTS
- 1 cup almond flour
- 3 scoops Smooth Vanilla Clean Lean Protein
- 1/3 cup quick oats
- 1 tsp baking powder
- 1 tbsp cinnamon
- 3 flax eggs
- 2 tbsp agave syrup or black strap molasses
- 1 tbsp orange extract
- 1 tsp vanilla extract
- 1 tbsp coconut oil, melted
- 1/2 cup unsweetened almond milk
- 2 tbsp grated orange peel
- 1/4 cup chopped walnuts
- Mix all dry ingredients in a large bowl.
- Whisk the eggs in a separate bowl.
- Add extracts, honey, melted coconut oil and almond milk to the egg mixture. Then, whisk again.
- Combine wet and dry ingredients.
- Stir and fold in the cranberries, orange zest and chopped walnuts.
- Spray a muffin tin with coconut oil and drop batter to fill about 1/2 of each cup.
- Bake at 350°F for about 18-20 minutes in larger muffin tins, and 10-12 in mini muffin tins (or until a toothpick comes out clean!).
Recipe by: @Rachaelsgoodeats
CHEWY OAT BRAN BANANA PROTEIN MUFFINS
- 1-2/3 cup oat bran
- 1 scoop Clean Lean Protein (flavor of choice)
- 2 teaspoons baking powder
- 1 teaspoon ceylon or regular ground cinnamon
- 1-2 teaspoons maca root powder
- 2 medium sized very ripe bananas peeled and mashed
- 1/2 cup coconut yogurt
- 1/2 cup unsweetened applesauce
- 1 flax egg (equivalent to 1 large free-range egg)
- 1 teaspoon pure vanilla extract
- Preheat oven to 400°F.
- Spray 12 cup muffin tin with nonstick cooking spray or grease well with coconut oil.
- In a medium bowl whisk together oat bran, protein powder, baking powder and cinnamon; set aside.
- In a large bowl, mix mashed banana, applesauce, yogurt, egg and vanilla together until well combined and smooth. Add wet ingredients to dry ingredients and mix until just combined. Let batter sit two minutes to thicken a bit.
- Divide batter evenly into 12 muffin cups and bake 15 minutes or until toothpick inserted into centre comes out clean. Transfer to a wire racket cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely.
- Muffins are best served warm with your favorite spread (ie. nut butter, yogurt, fruit compote). Enjoy!
CHOCOLATE PUMPKIN PROTEIN MUFFINS
- 1 cup pure pumpkin puree
- 1/3 cup coconut oil, melted
- 1/3 cup xylitol
- Flax eggs equivalent to 3 eggs
- 1/3 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 3/4 cup almond flour
- 1/2 cup Rich Chocolate Clean Lean Protein
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Preheat oven to 350°F. Line a muffin tin with 12 paper liners.
- In a medium bowl, mix together pumpkin puree, melted coconut oil, xylitol, eggs, almond milk and vanilla.
- In a separate bowl, mix together almond flour, protein powder, cinnamon, nutmeg, baking soda and salt.
- Add dry ingredients to the wet ingredients and mix to combine.
- Stir in chocolate chips.
- Spoon into 12 muffin liners.
- Bake for 25-30 minutes until the edges are golden.
- Remove from oven and transfer to a cooling rack.