Vegan Peanut Butter Protein Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 139.4
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.1 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Vegan Peanut Butter Protein Muffins calories by ingredient
Submitted by:

Introduction

Delicious peanut butter muffins, good for breakfast or a post-workout snack Delicious peanut butter muffins, good for breakfast or a post-workout snack
Number of Servings: 12

Ingredients

    1 small (6" to 6-7/8" long) Banana, fresh
    2 tbsp *Flax Seed Meal (ground flax) + 4 Tbsp water
    1 cup Oats, Quaker (1 cup dry oats)
    6 tbsp Hemp Protein organic Nutiva 3Tbsp (30g)
    1 tsp Baking Powder
    .5 tsp Baking Soda
    .5 tsp Salt
    .5 cup Peanut Butter, chunk style
    .33 cup Maple Syrup
    .33 cup Kirkland Organic Plain Soy Milk

Tips

Muffins can stay fresh for 3-4 in an airtight room temperature container or keep fresh for a week in the fridge


Directions

1. Preheat oven to 175 C.

2. Smash the banana in a bowl.

3. Add the flax and water in with the banana.

4. Mix together the remaining ingredients.

5. Divide the batter evenly between 12 muffin cups.

6. Bake for 20 minutes before removing from oven. Check for doneness by inserting a toothpick into the center. Allow to cool for 5 minutes before removing from muffin tin and either eating or allowing to cool completely.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MARYSIA86.

Rate This Recipe