Vegan Pumpkin Protein Power Muffins

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Try not to lick your screen: Vegan Pumpkin Protein Power Muffins. πŸ˜›

As promised, I spent some serious time this weekend in L’s Test Kitchen and perfected a vegan version of the Pumpkin Protein Power Muffins I posted last week. So, for my vegan peeps waiting with bated breath for the vegan version – your wait is no longer! (Insert jump for joy). I actually think this version is BETTER (if that’s even possible) than the non-vegan version. It’s just as simple too, woohoo!

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Ingredients for Vegan Pumpkin Protein Power Muffins: cocoa nibs (mine didn’t come in time from Amazon, so I used the same chocolate chips as in the previous recipe – just pretend they are nibs), vanilla extract, vegan vanilla protein powder, applesauce, pumpkin, pecans, coconut flour, rolled oats, flax/chia blend for egg substitutes, pumpkin spice and maple syrup. All that’s missing is the diced apple, and you’re good to go!

Vegan Pumpkin Protein Power Muffins

Ingredients:

  • 1 can pumpkin (16 oz)
  • 1 cup diced apple (about 1 regular sized apple)
  • Milled flax seed egg substitute (x 2)*
  • 2/3 cup rolled oats
  • 1/2 cup raw cacao nibs
  • 1/2 cup diced pecans
  • 1/2 cup coconut flour (Or whatever kind of flour you like/have)
  • 1 cup applesauce (~the amount in two single-serve applesauce cups)
  • 2 scoops vanilla protein powder (I used Garden of Life Raw Organic Protein in Vanilla)
  • 2 Tbsp maple syrup
  • 2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder

*For Milled Flax Seed egg substitute (per one egg): Mix 1 heaping Tbsp flax seed meal (or milled flax seed – it’s the same thing) with 3 Tbsp of warm water. Stir, and allow to sit while you combine all the remaining ingredients so it can “set” up. This also works with chia seeds, and I’ve used it with a pretty dope Milled Flax and chia store-bought mixture as well.

Directions:

Step 1: Preheat oven to 350Β°F. Make two Milled Flax Seed egg substitutes and set aside.
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I put each of my egg substitute mixtures in their own separate small bowls so they can “set up”. To make each substitute, add 1 heaping tablespoon of milled flax into the bowl, and add 3 tablespoons of water.

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Once the warm water has been added, stir the milled flax well and allow to sit for a few minutes before adding to the batter.

Step 2: Throw all the ingredients into a large mixing bowl.
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Add all of your ingredients into a large mixing bowl while you’re waiting for your flax seed egg subs to “set up” just right.

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Once you’ve gotten all your ingredients prepped and into the bowl, add the flax seed mixture.

Step 3: Mix all of the ingredients until all of the dry ingredients are wetted and well incorporated into the batter.
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Stir well to incorporate all the ingredients. If you batter looks a little dry, you can add a little extra applesauce or a little extra warm water – either will do the trick.

Step 4: Distribute evenly into a greased muffin tin (or use a liner). This time, I just used plain paper liners and they worked just fine.
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When forming the muffins in the muffin tin, I used a large spoon to scoop batter directly into the liners. Then, I used my fingers to press the batter down into the liner to fill it out completely. These muffins are dense, and don’t puff up as much. You’ll want to press down firm and pack them into the liner to remove any existing air bubbles and voids.

Step 5: Bake for 30 – 35 minutes or until a toothpick comes out clean.
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This recipe made a solid baker’s dozen of muffins. Yum, yum!

Step 6: Allow to cool for 10 minutes before serving. Makes approximately a dozen muffins. Enjoy!! πŸ˜€
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Once baked, the tops of the muffins should be a golden brown and a little crispy. Make sure that they are cooked all the way through or they will be mushy on the inside, and nobody wants that.

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Wait for your muffins to cool 10 minutes before enjoying! πŸ™‚

These little guys feel like a very decadent and rich dessert, but are packed with protein and fiber to keep you full. They are perfectly sized for snacking, a quick breakfast, or a great after workout (or pre-run) snack. I currently have two in a ziploc baggie in my purse for on-the-go snacking (don’t tell anyone, because these are too good to share). πŸ˜‰

I really found this vegan version to be even tastier than the vegetarian version I posted. They are a little crumblier, but they are still super moist and delicious. YUM! Grab one of these with a Chai tea, or a latte and you’ve got yourself the perfect afternoon treat. Enjoy! πŸ˜€

Hope you are all having a fantastic Tuesday, wherever you may be! πŸ™‚ ❀

xoxox

L

12 thoughts on “Vegan Pumpkin Protein Power Muffins

  1. Amazing post! These look so delicious. Question: I’m going to be attending Thanksgiving this year for the first time as a vegan. Would you recommend this as something to bring to a family dinner? I’m looking to make something that would show my family that vegan food can be delicious and healthy.

    Like

    • Hey Ashley! Yes, these are GREAT!! I will be bringing them to my Thanksgiving gathering for breakfast treats as we cook up dinner together. If you really want to blow them out of the water, I’ll be posting a raw vegan/gluten free pumpkin pie recipe that is AMAZEBALLS this weekend in preparation for a vegetarian Thanksgiving celebration! If you really REALLY want to blow them out of the water, I’m also planning on making my mushroom gravy (also vegan) ahead of time to bring to Thanksgiving as well (it’s literally good enough to puree into a soup and eat it plain, instead of thickening it into a gravy). If you can’t wait, I can email you the recipes once I dig them out of my recipe box. Let me know girlfriend! I’ve got your back on impressing your fam πŸ˜‰

      Liked by 1 person

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