Vegan Protein Banana Muffins
Indulge in perfection with these perfect Core Culture Vegan Protein Banana Muffins – irresistibly fluffy, deeply satisfying, and brimming with flavor.
This delicious blend is the ultimate choice for a nourishing breakfast or a delightful snack, effortlessly prepared in a single bowl within half an hour. Crafted from only 7 simple ingredients, these muffins ARE:
- Protein packed with 7.5 g per muffin
- Simple preparation
- Quick to make in under half an hour
- Allergen free: no oil, low in sugar, gluten free, nut free, dairy and egg free
- Great for meal prep and freezer storage
- Fully customizable
- Hearty and gratifying!
Ready in 60 Minutes Makes 8
- Non-dairy milk
- Gluten free flour
- Vegan protein powder
The reason we love our vegan protein recipe than any other is how easy the ingredients are to put in a bowl! Here’s our process:
Preheat the oven to 425°F (220°C).
In a large bowl, combine mashed banana, coconut sugar, 3 tablespoons of non-dairy milk, vanilla, and cinnamon. Whisk until well combined.
Add flour, vegan protein powder, baking powder, and baking soda. Mix with a spatula until a thick batter forms. If the batter appears too thick, incorporate an additional tablespoon of non-dairy milk (refer to video/photos).
Divide the batter evenly into 8 muffin tins.
Bake for 5 minutes, then reduce the oven temperature to 350°F (175°C).
Continue baking for another 15-20 minutes, or until the muffins are thoroughly cooked. To test doneness, insert a toothpick into the center of a muffin; it should come out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes.
Carefully transfer the muffins to a cooling rack and let them cool for an additional 10 minutes before enjoying.
- Muffin tin
- Mixing bowl