ORANGE GINGER SWEET POTATO PROTEIN MUFFINS (VEGAN)
These Orange Ginger Sweet Potato Protein Muffins are a breakfast to look forward to! They’re full of rich sweet potato and brown sugar flavor, zesty orange, bright ginger, and crunchy pecans. These muffins are also high in protein while being low in sugar, making them a healthy on-the-go breakfast. Did I mention dairy-free, egg-free, nut-free and gluten-free, too?!
After scouring the internet, I realized how hard it is to find a recipe for “vegan protein muffins” that has more than a couple tablespoons of added protein without tons of syrup, nut butter, and oil. Nothing wrong with these ingredients… it’s just that some of these “healthy” muffin recipes end up having more sugar and calories than your typical bakery muffin! Not these little gems 😉
Which protein powder works best?
For this recipe, I used LIV Body Lean Vegan Protein in Snickerdoodle flavor, a delicious pea protein isolate with no artificial ingredients! This brand also contains antioxidants, anti-inflammatory nutrients, and added probiotics and digestive enzymes to enhance gut health and improve digestion. You can use my code “NOEXCUSES” for 20% off all LIV Body products!
If you don’t have this particular brand, any plant-based protein should work so long as you like the flavor. I have not tested whey blends, collagen, or casein in this recipe – so I cannot guarantee the result. If you don’t have protein powder, increase the flour by two-thirds cup coconut flour or one and one-thirds cup gluten-free oat flour.
For this recipe, I used gluten-free oat flour. You can buy this or simply blend gluten-free oats into a flour! Any flour that measures 1:1 like regular flour and has some binding capacity will also work (for example, regular all-purpose flour or gluten free baking flour).
I don’t recommend substituting almond flour or coconut flour without other modifications! Generally speaking, one cup of baking flour is equivalent to half as much coconut flour or twice as much almond flour. You also may also need twice as much ground flaxseed or another binder to help the muffins hold together and rise.
For the sweetener, I used a sugar-free, monk fruit brown sugar alternative. The brown sugar flavor really amplifies the richness and taste of these muffins. Other options include Sukrin Gold, Lakanto Golden, or Swerve Brown Sugar. You can also substitute half as much Truvia or Splenda brown sugar blend, though this will add some calories and sugar!
You can also use three-quarters cup baking stevia, granulated erythritol, monk fruit blend, or any granulated sugar like coconut sugar. If using stevia extract or drops, refer to the brand-specific conversion chart.
Instead of eggs, I used ground flaxseed to hold these muffins together and help them rise. I’ve learned the hard way: no binder = mushy muffins. These muffins may come out of the oven a little mushy in the center, depending on the protein you use. But don’t worry, let them cool (or better yet, spend a night in the fridge) and they’ll get the perfect moist crumb texture!
If you don’t have ground flaxseed, you can use one tablespoon of psyllium husk in place of the three tablespoons of ground flaxseed (same amount of water). Or use three chia eggs or a vegan egg replacer in the amount equivalent to three eggs. You can also use eggs if not vegan 😉
For a banana pecan version, substitute the sweet potato for mashed banana the orange juice for for non-dairy milk, and omit the ginger!
Now, here’s the printable recipe for these vegan Orange Ginger Sweet Potato Protein Muffins. I’d love for you to rate and/or comment below if you try it 🙂
This post contains affiliate links and is sponsored by LIV Body.
Orange Ginger Sweet Potato Protein Muffins (Vegan)
- 3/4 cup (90g) gluten-free oat flour*
- 2/3 cup (80g) vegan protein powder* I used LIV Body lean vegan protein in Snickerdoodle, code "NOEXCUSES" for 20% off
- 3/4 cup brown sugar alternative* I used one that measures 1:1 like sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. salt optional
- 1 cup cooked sweet potato peeled and mashed
- 1 cup orange juice*
- 3 tbsp. ground flaxseed + 6 tbsp. water*
- 1 tsp. vanilla extract optional
- 2 tbsp. orange zest optional
- 1/2 cup chopped pecans optional
*See blog post for substitutions.
- Preheat oven to 350 degrees F.
- Combine flaxseed and warm water in a small bowl and let soak.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Blend together cooked and peeled sweet potato (can bake or use microwave), orange juice, soaked flaxseed, and vanilla.
- Add blended sweet potato mixture to dry ingredients and stir until combined. Batter should be thick but spreadable.
- Fold in chopped pecans and orange zest (optional).
- Line nine wells of a muffin pan with silicone liners or generously coat with cooking spray, and divide batter between wells.
- Bake for 25-35 minutes until a toothpick or knife inserted in center comes out clean.
- Muffins will keep in the fridge in an airtight container up to one week, or in the freezer up to one month.
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