Light, fruity vegan protein muffins with delicious hints of vanilla. The perfect workout snack or grab and go breakfast for busy mornings!

If you want a protein muffin recipe that’s:

• Really really easy (one bowl easy)
• Has that feel good factor
• Is low in sugar (and actually refined sugar free)
• Sooo tasty you’ll not really want to freeze them for future snacking/breakfast/sweet pick me up situation (yet get those too right?)

Then look no further than these strawberry protein muffins.  They’re light and soft with chewy bits of strawberry, kicks of vanilla and a mega boost of vegan protein.  I’ve used the Vanilla Flavour from Awesome Supplements for these muffins as it has a wonderfully creamy flavour – not artificial at all and not overpowering.

If you’ve read our Best Vegan Protein Powder Review you’ll know by now we did a LOT of research into some of the most popular as well as some of the lesser known vegan protein powders.  As a vegan it really isn’t as hard as the sceptics and naysayers would have you believe to get enough protein in our diet.  With Phil going to the gym and weight training as hard as he is though, he’s always looking for an extra protein boost and not always from just a drink.

And these protein muffins are a truly delicious little treat.  And super easy to quickly whip up.  I also talk a lot about how food smells.  And man, the smell of these as they baked.  I mean anything baked smells great.  Usually.  But that sweet vanilla with just a hint of those fruity strawberry gems and I was hopping about the kitchen just waiting for the damn things to cook already.

How to make vegan protein muffins

In the land of the perpetually full washing up bowl, one bowl recipes are heroes.  Of course I dirty extra plates to get the lovely “these are all the ingredients” photo.  But on a normal muffin baking day, knowing I can whip up a batch in just a few minutes with one bowl, one fork and one spatula is sorta life saving.

I used freeze dried strawberry pieces rather than fresh strawberries for this recipe because they have such an intense flavour in just tiny pieces.  If you’re looking for muffins with fresh strawberries try these Strawberry Chia Muffins (which also have the most divine fresh strawberry frosting!)

I’ve also been asked a few times why I use vinegar in sweet baking recipes.  The simple answer is that we’re looking for the same reaction eggs have in non-vegan baking.  Giving that extra bit of lift and light crumb texture.  Because no-one wants a claggy muffin.  Not even us vegans 😉

So we start by mixing the plant based milk with the vinegar to kickstart the chemical reaction.  This curdles the milk, giving the finished baked muffin that dairy like flavour.

Mash the bananas into the milk, whisk in the sugar and oil  then stir in the dry.  This is where the second chemical reaction takes place – as the bicarbonate of soda also reacts with the vinegar giving us those lovely little pockets of air and light crumb texture.  We then spoon the mix into our muffin cups and bake.  It’s as simple as that for perfect light, fruity vegan protein muffins.

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