Vega One Morning Muffins

Serves 11

30 Minute Prep Time

By Robin Runner on February 16, 2015 , categorized in Breakfast, Snacks

Morning Protein Muffins

By Vega Blogger Robin. Originally posted on her blog, Knead to Cook

We love to see when people get creative with Vega One and move beyond the realm of the reliable (still delicious) Vega One + banana + non-dairy milk + ice routine. Robin from Knead to Cook made these Good Morning Muffins, which are packed with protein and fiber.

“These are totally gluten free and vegan – but I pinky promise even picky eaters will devour these too!  Why don’t you share and make a batch to share with a neighbor or friend who might need a pick-me-up?  Just a thought.  #kindacts #bestlifeproject ”

Ingredients

  • 2 cups oat flour (or gluten-free rolled oats, processed into flour)
  • ½ cup gluten-free rolled oats
  • ¼ cup ground flaxseed
  • 2 tsp baking powder
  • 1 heaping Tbsp French Vanilla Vega One™ Nutritional Shake
  • 1 heaping tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp salt
  • ¼ cup coconut palm sugar
  • 1 cup non-dairy milk
  • 1 large ripe banana
  • 1 Tbsp vanilla extract
  • Optional: Vegan chocolate chips or nuts of your choice

Preparation

  1. Preheat your oven to 375F.  Place paper liners in your muffin tin.

  2. Place 2 cups of oats into your food processor and blend until flour.  Then add that to your stand mixer with paddle attached.

  3. Add oats, flax, powder, protein, cinnamon, nutmeg and coconut sugar.  Blend until combined.

  4. Add non-dairy milk, banana and vanilla.  Blend until completely combined.

  5. If using chocolate or nuts, add it by hand.

  6. Then scoop out the dough with a melon baller and fill ¾ of the way filled in each muffin cup.

  7. Bake for 12-15 minutes or until a toothpick inserted comes out clean.  Let cool.  Enjoy!

Robin Runner

Robin Runner is a freelance developer and contributor to Vega’s Recipe Center. Robin is the author, recipe developer, fitness enthusiast, and photographer behind the blog Knead to Cook. Knead to Cook documents Robin’s journey from carnivore to plant-based vegan. As a wife and active mother of two active teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate everyone. Whether you’re a lover of meat and potatoes, or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes! When she’s not in the kitchen, Robin is also a world-traveler, avid reader, marathon runner, and cyclist.

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