Vegan Vanilla Protein Mini Muffins

Soft, perfectly sweet vegan vanilla protein mini muffins get topped with a decadent and creamy date caramel. Packed with protein and fiber, you’d never know these vanilla muffins are vegan and sweetened naturally. 

Vanilla Protein Mini Muffins 1

Happy Thursday! I can’t believe how fast the weeks are still flying by, even this late in the school year. I can’t believe my kindergarteners will be “graduating” in just 3 weeks! Can’t think about it too long  – at least I’ll get to see most of them just down the hall in first grade next year, and a few in summer school. I couldn’t have asked for a better class for my first year of teaching, they truly made every day an adventure! As soon as I made this recipe, I thought of them – first, because they just love food. What kid doesn’t?! I’m confident this is a recipe kids would have NO idea is healthy, and would happily enjoy as a snack or breakfast. And second, because my kindergarteners are so cute and tiny and so are these baby muffins!

As much as I love to eat large food (ask Joe/anybody in my family…my favorite sweet potatoes are like, the size of footballs  – not anymore though, wedding diet problems.), there’s something about mini food that’s just so…fun. These vegan vanilla protein mini muffins are the perfect treat any time of day, like a post workout breakfast (Joe’s choice) or even a midday healthy snack. They would be great to prep ahead of time and have around for a quick breakfast before work or school.

Look how cute and tiny!!

Vanilla Protein Mini Muffins 2

The vegan vanilla protein mini muffins are super simple, with just 3 ingredients – oat flour, vanilla protein, and date paste for a subtle sweetness. The vanilla protein I used for these muffins is the Sunwarrior brand – it’s a vegan, plant based protein and it tastes so good. Like, I’m putting it on everything lately, it’s addictive. I was so happy to discover that I love Sunwarrior and that it has so many nutritional benefits (as of yesterday I tried the chocolate Sunwarrior – IN LOVE.). No artificial ingredients, and tons of plant-based protein and nutrients in one little scoop. This recipe only calls for 2 tbsp of the protein, so if you have a different brand that you love, definitely use that!

Once the muffins are baked, make your creamy date caramel sauce! Ugh saying those words together makes my mouth water. Basically we whipped some coconut cream, and for whatever reason it did NOT feel like whipping that day – probably because I did it at room temperature rather than being patient and chilling the coconut cream before (don’t be like me). Long story short, the coconut cream should be whipped but it’s good if it’s still slightly runny. Mix the coconut cream with some date paste and it turns into this amazing, thick caramel frosting for these mini muffins.

The muffins aren’t too, too sweet – they just have a slight vanilla flavor, and a great hearty, chewy texture from the oats. They’re amazing on their own! But really, why would you not add that decadent date caramel?! If you don’t, I’m not sure we can be friends. The topping is the PERFECT balance of flavor and texture, giving the subtle flavor of the muffins a perfect sweetness! If you’re in for some legit decadence, drizzle with (or drown in) even more coconut cream/milk. Creamy, dreamy, and super sweet, these vegan vanilla protein mini muffins are to die for. Have a fab Friday and weekend, friends!

Vanilla Protein Mini Muffins 4

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Vanilla Protein Mini Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 mini muffins


  • Cupcakes:
  • 1 1/2 c whole grain rolled oats
  • 2 tbsp vanilla protein (I use Sunwarrior)
  • 1 cup almond milk
  • 1/4 c date paste dates (4 dates blended with 1/4 c water)
  • Frosting:
  • 1 can coconut cream (NOT sweetened cream of coconut, read those labels!)
  • 4 dates and 1/4 cup water, blended into paste


  1. Preheat the oven to 350 degrees.
  2. For the muffin batter, process the oats into flour and mix with 2 tbsp of protein.
  3. Add the almond milk and date paste, and stir to combine batter.
  4. Pour into 6 muffin liners and bake for 15 minutes.
  5. To make the frosting, use a hand whisk or mixer to whip coconut cream until it's light and holds it's shape on the whisk.
  6. Fold the date paste, gently mixing it into the whipped cream, then top the muffins.