These vegan banana protein muffins are made with pea protein, tahini and only sweetened with bananas. These are the best vegan protein muffins - moist, soft and delicious!
It's been a while since I introduced a new protein muffin recipe to the blog!
While I have many protein muffins on my website, I was missing an egg-free one. Thus, these vegan banana protein muffins were long overdue.
I was inspired to make them after creating my vegan cassava flour muffins. If you've tried that recipe, you'll notice the ingredients are quite similar.
Just like my vegan cassava flour muffins, these guys are soft, tender and moist. They're completely grain free, gluten free, dairy free, egg free AND nut free! But I promise, they're not lacking in flavor.
These clean eating protein muffins are made with ripe bananas, tahini, pea protein and cassava flour. There are a few ingredient substitutions that will work, but this combination has been tried and true. It creates the BEST banana protein muffin.
This pea protein muffin recipe is made with paleo and vegan ingredients. Here's a list of what you need:
- pea protein
- cassava flour
- paleo baking powder
- baking soda
- ripe bananas
- vanilla extract
- chocolate chips
For this recipe, I used an unflavored pea protein powder, but a vanilla flavored protein would work well too. I have only tested these protein muffins with pea protein, but most plant-based protein powders should work as a replacement. Pea protein is highly absorbent, so you may have to adjust the amount of water if using something else.
To make these protein muffins paleo and gluten free, I used cassava flour. Cassava flour bakes similarly to all purpose flour or a gluten free blend. If you make the swap, just be sure to substitute by weight (given in grams).
Lastly, the tahini can be substituted with any nut or seed butter.
How to Make Healthy Banana Protein Muffins
These healthy protein muffins are super easy to make! Here's what you need to do:
First, preheat your oven to 350 degrees F. Line a muffin pan with 9 silicone muffin liners and set aside.
Next, combine the wet ingredients in a large mixing bowl. Peel and mash the bananas, then whisk in the tahini, water and vanilla extract.
In a separate bowl, combine the dry ingredients. This includes the pea protein, cassava flour, cinnamon, baking powder, baking soda and salt.
Pour the dry mixture into the wet mixture and combine with a spatula. Then fold the chocolate chips into the batter.
Scoop the batter in the lined muffin pan. This recipe makes 9 regular-sized muffins.
Place the muffins in the pre-heated oven and bake at 350 degrees for 25-30 minutes.
After baking, cool the vegan protein muffins for 10 minutes in the baking pan, then transfer them to a wire cooling rack and cool to room temperature.
It's important to let the muffins cool completely! They continue to set and firm up as they cool.
These egg free protein muffins are best kept in an air-tight container in the fridge. They will last well up to 10 days.
Frequently Asked Questions
Is pea protein paleo friendly?
This answer is going to vary from person to person. Do I consider pea protein paleo? Yes! (It's even Whole30 approved.) However, it depends on the brand you use - how the peas are processed and the other ingredients in the protein powder.
I like Nuzest, which uses "high-quality pea protein isolates [that] are processed using a low-heat, enzymatic isolation process (which is functionally very similar to fermenting or sprouting) and this effectively removes most of the phytate, lectins, saponins, and trypsin inhibitors that are associated with legumes".
In other words, this pea protein is produced in a way that lowers the anti-nutrients, making it easier to digest.
I love using Nuzest pea protein because of the taste, quality of peas used, and the fact that their products are tested routinely for heavy metals, pesticides, solvents, and common allergens. I find this protein easy to digest and great for baking.
Do you have a Nuzest discount code?
Yes! Use the discount code BAKEITPALEO to save on any Nuzest pea protein purchase.
Can you bake with pea protein?
More Protein Muffin RecipesPrint
These vegan banana protein muffins are made with mashed banana, tahini, pea protein and cassava flour. They are soft, moist and tender.
- Preheat oven to 350 degrees F. Line a muffin pan with 9 silicone muffin liners.
- In a large bowl, combine mashed banana, tahini, water and vanilla. Whisk until smooth.
- In a separate bowl, combine pea protein, cassava flour, cinnamon, baking powder, baking soda and salt.
- Pour the dry mixture into the wet mixture and stir with a spatula until just combined.
- Fold the chocolate chips into the batter.
- Scoop the batter into the lined baking pan.
- Place the muffins in the oven and bake at 350 degrees for 25-30 minutes.
- After baking, cool muffins in the baking pan for 10 minutes, then transfer them to a wire cooling rack (removing muffins from their silicone molds) and cool to room temperature**
*Use the discount code BAKEITPALEO to save on any Nuzest purchase.
**Let the muffins cool completely for best texture, as this allows them to fully set and firm up.
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