High Protein Vegan Breakfast Muffin (Banana & Nut Butter) Recipe
The aroma of freshly baked muffins wafting from the oven on a lazy Sunday morning is one of my favorite things in life, and this High Protein Vegan Breakfast Muffin (Banana & Nut Butter) recipe perfectly captures that magic.
I still remember the first time I made these muffins – it was a chilly winter morning, and I was experimenting with different combinations of ingredients in my cozy kitchen. The addition of nut butter gave it a creamy richness that I just couldn’t get enough of!
It wasn’t until I served these muffins to my family, and they devoured them in seconds, that I knew I had created something special. This High Protein Vegan Breakfast Muffin (Banana & Nut Butter) quickly became a cherished family favorite.
Why You’ll Love This High Protein Vegan Breakfast Muffin (Banana & Nut Butter)
- Moist and fluffy texture from the ripe bananas and almond milk.
- Rich and creamy nut butter flavor.
- Ready in just 20 minutes.
- Foolproof recipe with easy-to-follow instructions.
- Perfect for a quick and healthy breakfast on-the-go.
Ingredients You’ll Need
- 1 1/2 cups almond flour
- 1/2 cup rolled oats
- 1/2 cup mashed banana
- 1/4 cup nut butter
- 1/4 cup unsweetened non-dairy milk
- 1/4 cup chopped nuts
- 1/4 cup hemp seeds
- 1 tablespoon chia seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
The star ingredients of this recipe, bananas and nut butter, come together in perfect harmony to create a delicious and satisfying breakfast muffin. The natural sweetness of the bananas pairs beautifully with the rich and creamy nut butter.
Expert Tips for the Best High Protein Vegan Breakfast Muffin (Banana & Nut Butter)
- Critical technique: use very ripe bananas for the best flavor.
- Common mistake: overmixing the batter, which can lead to dense muffins.
- Pro upgrade: add a sprinkle of cinnamon on top for extra flavor.
- Doneness cue: muffins are done when a toothpick inserted comes out clean.
- Make-ahead tip: store muffins in an airtight container for up to 3 days.
Variations and Substitutions
For a gluten-free version, swap out the rolled oats for gluten-free oats. For an extra boost of protein, add another scoop of vegan protein powder. And for a bold flavor twist, add a pinch of cinnamon or nutmeg.
How to Store and Reheat
Store muffins in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds. Freeze for up to 2 months and thaw at room temperature.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes, simply swap out the rolled oats for gluten-free oats. You may also need to adjust the liquid content of the recipe.
How do I store leftover muffins?
Store muffins in an airtight container in the fridge for up to 3 days. You can also freeze for up to 2 months.
I hope you enjoy making and devouring these High Protein Vegan Breakfast Muffins (Banana & Nut Butter) as much as my family does! So go ahead, get baking, and make this recipe your own.
High Protein Vegan Muffin
🧂 Ingredients
👩🍳 Instructions
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1Preheat the oven to 375°F (190°C).
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2In a large bowl, combine the almond flour, oats, mashed banana, and baking powder.
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3In a separate bowl, whisk together the nut butter, non-dairy milk, and vanilla extract.
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4Add the wet ingredients to the dry ingredients and stir until combined.
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5Fold in the chopped nuts and hemp seeds.
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6Spoon the batter into a muffin tin and bake for 20 minutes.
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7Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
