Healthy Pumpkin Protein Muffins

We're thrilled to say that Merilin (@almostzero_waste) has been back in the kitchen this week! This time, with a zero-waste recipe for Healthy Pumpkin Protein Muffins. Not only are these muffins 100% gluten free, but they're super fluffy and pack a protein punch! 


Image of fluffy inside of Pumpkin Muffins


250g Pumpkin Puree
150g Agave
35ml Melted Coconut Oil
200ml Soy Yoghurt
200ml Soy Milk
100g Vitally Vegan Protein Powder (Forest Fruits)
100g Buckwheat Flour
1/2 Teaspoon Baking Soda
30g Walnuts
30g Chocolate
A pinch of Salt, Turmeric & Cinnamon

Nutritional Information Per Bite

Kcal: 147
Fat: 5g
Carbs: 18g
Protein: 7g

How to Make

Step 1: Preheat your oven to 180 degrees and line a muffin tin with reusable silicone or paper liners.

Step 2: Mix all the wet ingredients (pumpkin puree, agave, coconut oil, soy yoghurt) in a bowl.

Step 3: In another bowl, mix the dry ingredients (Protein Powder, buckwheat flour, 1/2 teaspoon baking soda, pinch of salt, turmeric & cinnamon)

Step 4: Combine the dry ingredients with the wet ingredients

Step 5: Once everything is well combined, add the walnuts and chocolate chips. You can go crazy here and sprinkle some berries or dried fruit on top, too!

Step 6: Add the mixture to a muffin tin (Merilin ended up with 14 muffins!) and bake for 30mins at 180 degrees.

Step 7: Let the muffins cool for at least 15-20mins before eating!


Forest Fruits Protein Powder

Storage Notes:
Store in an airtight container so that the muffins stay moist. For longer storage, keep the airtight container in the fridge OR freeze for one month in reusable silicone baggies. To defrost - take the muffins out of the freezer and leave on the counter overnight.


Tag us @vitallyveganuk or use our hashtag #vitallyvegan to get your bake featured!


Like this recipe? Try our Healthy Blueberry Blondies!

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