Vegan Banana Muffins

Recipe by Cornelia Sabrina,  @Cornelia_Sabrina on IG

Since I first tried the TRU Protein in the Banana Maple flavor, I felt the need to make these muffins.

Banana is the number one replacement for eggs in vegan baked goods and it just made sense to make these.

This is my absolute favorite protein flavor and works perfect with this recipe. Guilt free does not mean
without flavor anymore! Yay!

You will have to work quick to get the dough into the oven once mixed because the baking powder and soda kicks in fast and you don't want it to use all its power outside of the oven. I added arrowroot starch because if you did not know, this is how you make homemade cake flour if you do not have any at hand.  Since I wanted to use spelt flour and there is no cake flour made with spelt, I had to resort to this. This will give it a finer crumb while vegan baked goods always are a little dense.

Now who said you cannot have muffins for breakfast? These are well balanced and perfect for a on the go snack, especially after workouts. With 3g of sugar you cannot beat this! Also, a perfect alternative for your kids to trick them to eat healthier.

Vegan Banana Maple Muffins

Recipe makes 6 glazed muffins.
Time: 30 minutes total

For Muffins:
1/2 cup spelt flour
2 scoops Tru Supplement Banana Maple Muffin Protein Powder
1 tbsp Arrowroot starch *(see notes)
1 tbsp Baking Powder
1 tsp Baking Soda
1/4 tsp Cinnamon
1 medium Banana (mashed)
1/4 cup Cashew Yogurt
1/2 cup of unsweetened Cashew Milk
For Topping:
1 tbsp Almond Butter (natural)
1 tbsp pure Maple syrup
1oz roasted Walnut pieces


1) Preheat the oven to 350 F. Line a muffin tin. The leavening agents will activate quickly and it is best to prepare everything so once the batter is mixed you can bake it right away. Mix all dry ingredients well. In another bowl mash the banana, add the yogurt and half of the cashew milk. Add dry ingredients and mix well until combined. Add the rest of the milk and mix.

2) With a cookie scoop, divide the batter equally into 6 muffin liners and bake for 20 minutes (or until a
toothpick comes out clean)

1) Mix almond butter and maple syrup together (if your maple syrup is out of the fridge, heat it in the
microwave, this will make a thinner glaze)

Glaze muffins and sprinkle toasted walnut pieces on top.

* You can replace Arrowroot starch with corn starch, potato starch or tapioca starch. Please keep in mind that some starches are not a 1:1 replacement for this and might give you different results.

1 muffin with glaze:
135 calories
9g protein
14.5g carbs (3g sugar)
4.5g fat

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