Description
Protein-packed vegan muffins made with banana, walnuts, chocolate chips, and plant-based protein. Perfect for breakfast, snack, and dessert!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed meal + 6 TBSP filtered water)
- 3 bananas, smashed
- ¼ cup pure maple syrup
- ½ cup nut or seed butter
- 1 cup superfine almond flour
- 1 cup gluten-free old-fashioned rolled oats
- ¼ cup vanilla protein powder
- ~2 TBSP unsweetened almond milk
- ¼ cup vegan dark chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners or lightly grease with coconut oil.
- In a large bowl, whisk together the flax egg and allow it to sit for ~5 minutes to gel.
- Add in smashed banana, maple syrup, and nut or seed butter and mix again to combine.
- Stir in the almond flour, rolled oats, and protein powder. The batter should be thick.
- Add about ~2 TBSP almond milk to thin the batter slightly. The dough should still be thick but scoop-able.
- Fold in the dark chocolate chips and chopped walnuts and mix again to combine.
- Divide the batter between the prepared muffin tin and top with more dark chocolate chips and walnuts, if desired.
- Bake the muffins for ~30 minutes, until firm to the touch and slightly browned on the top and around the edges.
- Remove the muffins from the oven and allow them to cool for ~30 minutes before removing from the muffin tin.
- Allow the muffins to cool completely, then transfer them to an airtight container and store in the refrigerator for up to one week. Freeze the muffins for long term storage.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Snack, Dessert
- Method: Oven
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined-Sugar-Free