Description
These quick and easy protein muffins are made with white whole wheat flour and plant-based protein powder, making them a great dairy-free, high-protein snack or breakfast. Customize them with your favorite mix-ins like blueberries or chocolate chips!
Ingredients
- 1 1/4 cups white whole wheat flour
- 2/3 cup plant-based protein powder (56 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup applesauce
- 1/4 cup maple syrup
- 2 large eggs
- 1/4 cup unsweetened cashew milk (or similar non-dairy milk)
- 1 teaspoon vanilla extract
- Optional Mix-ins (choose one):
- 1 cup blueberries
- 3/4 cup mini chocolate chips
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375ºF. Line a 12-cup muffin pan with liners or spray with oil.
- In a medium bowl, mix together the flour, protein powder, baking soda, and salt.
- In a large bowl, whisk together the applesauce, maple syrup, eggs, cashew milk, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix gently with a silicone spatula until just combined. Do not overmix.
- If using, fold in your chosen mix-in (blueberries, chocolate chips, or cinnamon).
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy!
Notes
- Use plant-based protein powder to keep these muffins dairy-free.
- Don’t overmix the batter to keep muffins soft and fluffy.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These muffins freeze well—wrap individually and store in a freezer bag for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 5g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 31mg
