Easy Vegan Protein Muffins Recipe

Looking to switch up your protein bar game? I originally created a recipe that called for coconut oil, but I decided to try an almond butter version and I have to say, I'm loving it! Personally, I prefer almond butter both nutritionally and texture-wise, but if you're a fan of the coconut oil version, it works great too. The choice is yours! Both versions yield similar results, so go with what you have on hand or what you prefer. Just keep in mind that the coconut oil bars will harden in the fridge due to the nature of coconut oil.

When it comes to protein powder, I recommend using a vanilla flavored pea protein-based option like Iron Vegan, Vega, NuZest, Bob’s Red Mill, or Naked. Pea protein is a fantastic choice as it is finer, lighter, and more absorbent than other proteins. While I haven't tested the recipe with alternative plant proteins, it should work well with a pea protein blend.

Keep in mind that the nutrition facts provided are based on the almond butter version, not the coconut oil one. If you opt for the coconut oil bars, they will contain approximately 270 calories, 13 grams of fat, 7 grams of protein, and 33 grams of carbs.

For the best results, I recommend using a kitchen scale to measure out your ingredients accurately.