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Veggie Protein Muffins
45 Minutes
These vanilla protein muffins are a great way to up your protein intake, and perfect to keep on hand when you need a quick and healthy snack. The veggie protein has lots of protein, of course, but also has a fair amount of fiber to help keep you full and satiated between meals. Enjoy these moist, fluffy muffins with a friend or keep them all for yourself, they're great either way!

Ingredients

  • 2 Flax Eggs ( 1 Flax Egg= 1 Tbsp Ground Flax Seeds : 2 Tbsp Water)
  • 1 Cup Pumpkin Puree or Mashed Banana
  • 3 Tbsp Maple Syrup
  • 3 Tbsp Unsweetened Almond Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 1 Cup Almond Meal
  • 1/2 Cup + 2 Tbsp Vanilla Veggie Protein Powder
  • OPTIONAL: Chopped Walnuts, Chocolate Chips, Fruit

Directions

  1. Preheat oven to 350F.
  2. Line Muffin tin with 10 liners (Paper or Silicon)
  3. In a medium bowl make the flax eggs by soaking the ground flax in the water for 5-10 minutes.
  4. Add the pumpkin puree, maple syrup, vanilla extract, and almond milk to the bowl. Mix until fully combined.
  5. Mix the almond meal, protein powder, and baking powder together in a small bowl, then add to the wet ingredients bowl. Mix until fully combined.
  6. If you choose, now is the time to gently fold in your chopped nuts or fruit to the batter.
  7. Fill lined muffin tin with the batter, then bake for 25-35 minutes or until a toothpick inserted into the center of a muffin comes out clean and the muffins are firm to the touch with just a little give.
  8. Remove from the oven and allow to cool for 10 minutes before removing muffins from the tin. Then remove muffins and let cool completely before eating (they can be crumbly otherwise).
  9. Eat alone or spread some almond butter on top and enjoy!

Nutrition Information

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