Vegan Muffins

Vegan Muffins

Vegan Peanut Butter Protein Muffins 

A great vegan baking option if you’re trying to avoid eggs. Check out the flax / egg substitute option below!


  • 1 Tbsp milled flax seed + 3 Tbsp water
  • 2/3 cup oats (quick or rolled)
  • 1 scoop (1/3 cup) vanilla or chocolate protein powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup peanut butter
  • 1 ripe banana
  • 1/4 cup Coconut Nectar or Coconut Crystals
  • 1/3 cup nut milk (such as almond or cashew or even coconut milk)


  1. Combine 1 Tbsp milled flax seed with 3 Tbsp water, set aside for 5 minutes & allow gel to form.
  2. In a small blender, grind oats into flour. Transfer to small bowl and add protein powder, baking powder, baking soda, & salt. Stir together and set aside.
  3. In large bowl combine peanut butter, mashed banana, Coconut Nectar, and gelled flax. Mix by hand or beat on medium speed until well combined.
  4. Add dry ingredients and nut milk and mix together. Batter will be very thick. Pour into muffin tins.
  5. Bake for 5 minutes at 425F. While muffins are still in the oven, reduce temperature to 375 and continue baking for 7-8 more minutes.
  6. Allow to cool completely.


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