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Light, fruity vegan protein muffins with delicious hints of vanilla. The perfect workout snack or grab and go breakfast! #veganprotein #plantbased #veganrecipes #veganmuffins | Recipe on the cookandhim.com

Vegan Vanilla and Strawberry Protein Muffins

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Quantity: 16 - 18 muffins

Ingredients

  • 1 cup (230ml) unsweetened almond milk
  • 1/2 tblsp apple cider vinegar
  • 2 medium size ripe bananas
  • 1/2 cup (90g) coconut sugar
  • 1/4 cup (50ml) oil – your choice which – I used olive oil, but melted coconut oil, avocado oil and rapeseed (canola) oil should work too
  • 2 cups (300g) plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/3 cup vegan vanilla protein powder – I used Awesome Supplements
  • 1/2 cup (15g) freeze dried strawberry pieces

Optional:

  •  a sprinkle of rolled oats for the tops of the muffins

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 16 muffin holes with cases. Alternatively you can brush a little vegan butter into the muffin cups of the tin, then sprinkle in a little flour. Shake the tin so that the flour coats the butter then tip out the excess
  2. In a large bowl whisk together the milk and vinegar. Leave to stand for 1-2 minutes
  3. Peel the bananas and break into chunks into the large bowl with the milk. Mash with a fork or a potato masher
  4. Whisk in the caster sugar, oil and vanilla
  5. Sift in the flour, baking powder, bicarbonate of soda and protein powder then gently but thoroughly mix together with a rubber spatula. Scrape up from the bottom of the bowl, making sure there are no flour pockets remaining
  6. Stir in the dried strawberry pieces
  7. Evenly divide between the muffin cups, filling each one approx 2/3 full. Sprinkle with a pinch of oats per muffin if using
  8. Bake for 25 minutes until a tooth pick inserted into the centre of one of the muffins comes out clean. If there's any raw cake mixture clinging to the tooth pick return to the oven until cooked
  9. Cool for 5 minutes in the tray then carefully lift out onto a wire rack to cool completely
  10. Store in an airtight container

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-vanilla-and-strawberry-protein-muffins/