No need to waste time chilling and baking! To make this simple recipe, combine your topping ingredients with your hands by squishing them together until they have a crumbly texture, then set this in the fridge while you make the batter. Mash in the 2 bananas. Don’t get us wrong, our vegan blueberry muffins are insanely delicious and a classic bakery staple. Amazing, as always. These Vegan Protein Muffins (blender muffins) are quick, easy, healthy, and delicious! Find out more about me here. I will absolutely be making these muffins again. 1 scoop of protein body (I used a vanilla flavor), 2 tbsp of coconut oil, melted (you can sub canola oil), 1 scoop of protein powder (I used vanilla), 6 tbsp of vegan whipped cream (I used Whole Foods 365 Brand), Jump to RecipePrint RecipeA vegan sugar cookie dip recipe, made in less than 5 minutes, and that everyone will love! But, fear not, these are so healthy that they basically pass for breakfast. Add water and … Flick wrist (whisk) and combine all ingredients together. Let the purée stand in a strainer so that any excess water can run off. It is full of creamy vegan flavor and spicy cinnamon taste. It is packed with many other vitamins and minerals. In a separate bowl (or liquid measuring cup) mix together your wet ingredients. Gently fold in the pecans into the mixture until they are well dispersed. Made with plant protein powder, sweetened with pure maple syrup, and loaded with … A quite surprising amount of excess water will drip off from freshly made pumpkin purée. Please do us a favor and rate the recipe as well as this really helps us! BULK MODE BANANA-PUMPKIN PROTEIN MUFFINS Servings: 9 Macros Per muffin: 43g Carb / 11g Protein / 9g Fat Ingredients 1.5 Tbsp Ground flax 2 Tbsp Ripe banana 1 C. Pumpkin puree ¾ C. Coconut sugar ¼ C. Maple syrup ¼ C. Extra virgin olive oil 1.5 tsp Vanilla extract 2 tsp Baking soda ¼ C. Sea salt (fine) 1.5 tsp Pumpkin pi Now that my son is on summer break, it's time to adjust my schedule and create a balance between work and activities for him. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! https://simplyplantbasedkitchen.com/vegan-pumpkin-spice-muffins-recipe Preheat the oven to 350°F (180°C). Each pumpkin muffin has 11 grams of protein … In a large bowl, stir together the almond … ★☆ THESE VEGAN PUMPKIN MUFFINS ARE PERFECT FOR A QUICK ON THE GO BREAKFAST IDEA. Do you recommend using a bit more baking powder to help fluff them up when using the whole wheat mix? In a medium bowl, mix together the flaxmeal and water, and allow to thicken for 5 minutes. Filled with vegan marshmallows, rich and creamy vegan hot chocolate and so many topping to pick from, everyone will enjoy […]. Canned pumpkin puree gives these muffins a festive orange hue and also ensures these fall pastries are perfectly moist. Rude or insulting comments will not be accepted. Made with vegan cream cheese, confectionary sugar, brown sugar, maple syrup and warm spices, this dip is a great alternative to regular sugar cookies. *This recipe was first published in 2017 and has now been updated with new photos. ★☆ Pear Protein Muffins. You will find full instructions and measurements in the recipe card at the bottom of the post. VEGAN PUMPKIN MUFFINS. Mix into a thick batter. This will give you the best chance of success in this recipe. Then add pumpkin purée, vanilla, melted coconut oil and apple cider vinegar into your mixing bowl. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Prepare a flax egg by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water and letting it sit for a minute to become gloopy. Step 4 Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a … The awesome thing about muffins is you can add as many healthy ingredients in the batter as you’d like — berries, nuts, seeds, even your favorite source of plant-based protein. Turn this bread into muffins for an easy grab-n-go breakfast. This post was sponsored by Nature's Food Organic Protein … The best vegan pumpkin muffins packed with pumpkin spice flavor and pecans! Thanks for the great review. So glad you and your mum enjoyed them Lily! So smart to add protein powder, I bet that helped to make the muffins … Think a slightly sweet, light and gooey pumpkin treat type of muffin, delivering plant protein in each bite, with no flour necessary! Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl. Required fields are marked *, Rate this recipe Add the canned pumpkin, applesauce, maple syrup, and vanilla. These are vegan and made with plant-based protein powder and flaxmeal for an extrasatiating muffin you possibly can take pleasure in … https://plantpoweredeatsandtreats.com/vegan-pumpkin-chia-protein-muffins Pumpkin pie spice is a delicious component of this recipe, but if you can’t easily find it then don’t worry at all, you can make your own homemade pumpkin pie spice. A total hit just like ALL your recipes… yum! Then add pumpkin purée, vanilla, melted coconut oil and apple cider vinegar into your mixing bowl. These moist pumpkin muffins with a crunchy pecan streusel topping are suitable for anyone on a vegan or dairy-free meal plan. . Store them covered at room temperature where they will last a few days OR keep them covered in the fridge where they will last up to a week. These pumpkin muffins are made with coconut flour and almond flour making them high in protein and grain-free. How to bake pumpkin banana muffins. Protein powder acts as the “flour” in this recipe, along with almond butter (I like this one ) to hold everything together (or any nut butter of choice) and warming spices like cinnamon and nutmeg to finish it off! Thanks so much for sharing this recipe ✨, So happy to hear that Raechel! I didn’t have pecans and I used a bobs red mill egg replacer instead of the flax egg cause I was feeling lazy. Store in an air tight container in the fridge. Canned pumpkin isn’t ‘wet’ so your homemade version should not be either. , I made this yesterday without the pecans but added powdered sugar to top soooo delicious. Vegan Pumpkin Banana Bread Muffins. Vegan pumpkin protein muffins will be your new favorite treat! Made with cinnamon simple syrup, Bailey’s Almande, Vodka and plant based […], Jump to RecipePrint RecipeThis vegan hot chocolate dessert board is full of vegan delicious treats and is sure to be a crowd pleaser at your next party or a weekend night in with your kids. Delicious! I used walnuts instead of pecans because that’s what I had in the house, and I added a couple of generous handfuls of raisins/sultanas because I like my muffins to feel crammed and with different textures. Though, if you’re all about fresh then you can make them with fresh homemade pumpkin purée too. Pumpkin puree: We’ll be using a whole can of pumpkin puree, or 1 ½ cups if using fresh.Be sure it’s 100% pumpkin puree and not pumpkin pie filling. In a medium mixing bowl, whisk together all of the wet ingredients. Enjoy these light and fluffy chocolate chip protein muffins which are healthy and need just 5 ingredients! Frost cupcakes. Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Instructions. A staple growing up, […], Jump to RecipePrint RecipeCreamy Vegan Cinnamon Roll Cocktail is the perfect after dinner drink or nightcap. These easy, moist vegan pumpkin muffins are made … Perfect for breakfast or dessert and divine with or without vegan butter. Thank you for the recipe! This recipe is super easy! A nice thick batter is also ideal for good muffins and this is what we have here. In a large bowl add flour, protein powder, baking powder, baking soda, and all spices listed. Canned pumpkin purée is easiest and will save you time. These vegan protein packed pumpkin chia muffins are a great make ahead breakfast or on-the go healthy snack idea. That’s pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract. And vegan, gluten-free, oil-free, and sugar-free. Whether you are lifting weights this season and desire to add a little more fun protein into your diet, or you simply just want a snack that will fill you up more than the regular muffin, these are perfect for you. They turned out a bit dense, which is delicious, but the tops fell flat when cooling! Yes indeed, these pumpkin muffins are vegan and dairy-free! Travel friendly. If you’re in search of a low carb breakfast OR a sweet treat to increase your protein intake, these low carb pumpkin protein muffins will do the trick. https://www.whereyougetyourprotein.com/vegan-pumpkin-banana-bread Weigh your pumpkin purée to make sure you use the right amount. The batter will be thick. THE PERFECT FALL EASY BREAKFAST. Please refresh the page and/or try again. This is definitely something you could make for non vegans and they would love it and never know the difference. They’re also seriously easy to make with simple everyday ingredients. All you'll need is some common ingredients, a blender, muffin tin, and your oven. Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute. Source: Pear Protein Muffins. Prepare flax "egg" by combing water and ground flax. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. This is also why we use coconut oil, because it’s relatively thick. Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice. Preheat oven to 375 degrees. They were moist, delicious, and the perfect fall treat. She doesn’t even like pumpkin, but she’s eaten a few muffins and she really loves them! Do you remember that McDonald’s commercial many moons ago that showed the guy walking to work in the morning and anyone who attempted to talk to him, he would put up a hand and say “I am sorry, I haven’t had my coffee yet.”? Place all ingredients into a medium size bowl and whisk vigorously (or use a hand mixer). It is so very low in calories because it’s made up of mostly water which makes this healthy vegan pumpkin banana muffin recipe low fat. These vegan chocolate protein muffins use chia seeds to replace the eggs in this recipe. *Keep muffins covered at room temperature and they will stay fresh for a few days or in the fridge where they will keep for up to a week. However, if you can’t get canned pumpkin purée or would rather use fresh, then you can make it yourself. https://www.mydarlingvegan.com/vegan-pumpkin-cream-cheese-muffins https://www.powerhungry.com/2019/09/grain-free-vegan-pumpkin-muffins Please do us a favor and rate the recipe as well as this really helps us! We love a versatile recipe. ★☆ ★☆ They are also freezer friendly! ★☆. Place peeled and chopped pumpkin onto a parchment lined baking tray and bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. These pumpkin muffins are made with coconut flour and almond flour making them high in protein and grain-free. Slowly pour the wet ingredients into the dry ingredients and continue to stir until they are combined. And hope your neighbor will too! Pumpkin is only about 50 calories per cup. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Set aside for at least 5min to let mixture thicken. But, personally, fall screams pumpkin muffins. 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