8 Vegan Recipes that Use Protein Powder for Baking

Diet & Nutrition Inspiring People

Brownies. Muffins. Scones. Breads. Crackers. Overnight Oats. Healthy baking possibilities are nearly endless when you substitute Clean Lean Protein instead of flour in your favored baked goods. Are you looking for vegan recipes that use protein powder for baking? We have compiled our favorite vegan recipes that use protein powder for baking. Find out our eight favorite vegan recipes that are packed with protein.

4 ingredient butternut squash



  • 1 cup butternut squash puree (sweet potato or pumpkin puree will also work)
  • 1/2 cup Digestive Support Cacao Protein
  • 1/2 cup unsweetened cacao powder
  • 1/4 cup fine flaxmeal (grind flaxmeal in a small bullet blender until super fine)
  • Optional: Santa Barbara Chocolate unsweetened chocolate chips


  1. Mix all ingredients, transfer into a small lined/greased dish or cupcake tin and press down firmly. *NOTE: Batter does not rise, so fill the pan to your desired height.
  2. Bake at 350 F for 30 minutes.

chocolate chip blueberry muffin baked oats



  • 1/2 cup rolled oats
  • 1 tbsp chia seeds
  • 1/2 cup + 2 tbsp almond milk
  • 1 scoop Smooth Vanilla Clean Lean Protein
  • 1 tsp baking powder
  • 1/2 mashed banana, a handful of blueberries + more for topping
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of sea salt


  1. Preheat oven to 400 F.
  2. Spray a ramekin or oven safe bowl/dish with nonstick spray.
  3. Mix all ingredients in a bowl.
  4. Pour into your baking dish and top with blueberries and chocolate chips.
  5. Bake for 20-25 minutes or until a toothpick comes out clean.

more power less flour brownies



  • 1 ripe banana
  • 15 oz. can chickpeas, drained
  • 1/4 cup peanut butter
  • 1/4 cup maple syrup
  • 1/3 cup Smooth Vanilla Clean Lean Protein
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup mix-ins (such as raisins or chocolate chips)


  1. Preheat oven to 350 F and spray an 8x8 inch baking pan.
  2. Combine all ingredients except mix-ins in a food processor or blender until even.
  3. Fold in mix-ins (optional).
  4. Pour all batter into prepared baking sheet and bake for 20 minutes until a toothpick comes out clean (doesn't matter that much since they are vegan).
  5. Cut into 12 squares and enjoy!

vegan pumpkin scones




  • 1 cup almonds (alternatively almond flour)
  • 1 cup gluten free oats (alternatively oat flour)
  • 2/3 cup coconut flour
  • 1 scoop Nuzest Smooth Vanilla Clean Lean Protein
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1 cup pumpkin
  • 1 tsp uncultured blackstrap molasses
  • 2 tbsp coconut nectar
  • 1/4 cup almond milk
  • 2 tbsp melted coconut oil
  • 1/2 cup cacao nibs

Cinnamon Glaze (optional)

  • 1 cup pitted dates
  • 1 tsp alcohol free vanilla
  • 1 tsp pumpkin pie spice
  • 1 scoop Smooth Vanilla Clean Lean Protein
  • 2 tsp coconut oil
  • 1/2 tsp cinnamon


Scones Method

  1. Preheat oven to 350 F.
  2. Place almond and oats in a dry blade container for a high powered blender. Blend together until a flour consistency is achieved (*alternatively, use almond and oat flour).
  3. Add flour to a food processor with remaining ingredients, minus nibs. Process until well combined. Add nibs. Pulse until well incorporated.
  4. Place batter on a parchment lined baking sheet. Cover with another piece of parchment and using a rolling pin, flatten dough into the shape of a circle about 3/4” thick.
  5. Bake for 15 minutes. Remove from oven and cut into even slices. Return to oven for 10 minutes longer. Remove from oven again and separate slices. Bake another 7 minutes. Remove from oven and let cool.
  6. Top with glaze (below) and chopped nuts. Store leftovers in refrigerator for up to three days.

Cinnamon Glaze Method (optional)

  1. Place dates in a high powered blender and cover with 1 cup hot water for 20 minutes. After soaking, do not drain.
  2. Add vanilla, pumpkin pie spice, 1 scoop protein, coconut oil and cinnamon.
  3. Blend until smooth and well combined. Once cooled, add glaze to a ziplock bag and cut off bottom corner to pipe glaze on the scones.
  4. Store leftovers in the refrigerator for up to three days.

ultimate protein bread



  • 1/2 cup steel cut oats
  • 3 cups white whole wheat flour
  • 1 tsp salt
  • 2 scoops Nuzest Just Natural Clean Lean Protein
  • 1 tbsp vital wheat gluten
  • 1 cup water (room temperature)
  • 1 cup almond milk (room temperature)
  • 1 tbsp coconut oil, melted
  • 1 tbsp agave, molasses, or maple syrup
  • 1/2 cup sunflower seeds
  • 2 tsp bread machine yeast


  1. Mix dry ingredients, minus yeast and sunflower seeds, in a large mixing bowl.
  2. Add wet ingredients to your bread machine pan. Pour dry ingredients over wet without mixing. Create a small divot in the middle of the dry ingredients and insert the yeast there.
  3. Set the bread machine for a 1-1/2 lb loaf with light crust and add sunflower seeds to fruit/nut tray. If your machine doesn't have a fruit/nut tray, simply add sunflower seeds on top of dry ingredients in the machine.
  4. Set machine function to fruit/nut mode and activate cycle. Once the bread is in the quick kneading stage, add additional tablespoons of flour, as needed, for the dough to pull away from the side of the pan to form a smooth ball. Cook time is approximately 3 hours and 15 minutes.
  5. Carefully remove the pan once the cycle is complete and remove the loaf from the plan. Let the bread cool on a cooling rack. Store covered in foil on the counter for up to 2-3 days.

tiny see crackers



  • 2 cups cooked quinoa
  • 2 scoops Nuzest Just Natural Clean Lean Protein
  • 1 cup water
  • 2 tbsp chia seed
  • 2 tbsp flax seed
  • 2 tbsp hemp hearts
  • 2 tbsp sesame seeds
  • 1 clove garlic, minced
  • 1 tsp basil, fresh or dried
  • 1 tbsp nutritional yeast
  • 1/2 tbsp coconut oil
  • 1/2 tsp pepper


  1. Preheat oven to 350 F. Add quinoa, protein powder and water to food processor. Process on high until mixture becomes mushy. Add remaining ingredients and process on high until mixture resembles a dough. Add additional water a tablespoon at a time if needed.
  2. Divide dough into two parts. Place 1/2 of dough on a parchment lined cookie sheet and cover with a second piece of parchment. Using a pizza roller or rolling pin, roll dough into a 1/4-inch thickness. Remove top piece of parchment.
  3. Bake in oven for 20 minutes. Remove from oven and cover with parchment. Invert a second cookie sheet on top of crackers and using potholders, carefully flip. Remove top cookie sheet and top parchment. Using a pizza cutter, score cracker dough into squares. Return to oven for an additional 20-30 minutes or until golden brown. Remove from oven and once cool, break into squares. Repeat baking process with second batch of dough. (Note: Edges may darken before middle section. Feel free to remove edges with tongs to give middle crackers longer baking time.) 4. Keep crackers in an airtight container on the countertop for up to 3 days‚ if they last that long.

vegan german chocolate cake



Cake Ingredients

  • 2 Scoops of Nuzest Rich Chocolate Clean Lean Protein
  • 2 cups Gluten Free Flour
  • 3/4 cup cacao
  • Chia seed egg
  • 3/4 cup of coconut sugar
  • Pinch of Pink Himalayan salt
  • 1 tsp cornstarch
  • 1tsp apple cider vinegar
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1/3 cup of coconut oil
  • 1 1/2 cup almond milk

Frosting Ingredients

  • 1 cup of pecans blended in the food processor
  • 1 tsp vanilla extract
  • Pinch of Pink Himalayan salt
  • 1/2 cup of shredded coconut
  • 1/2 cup of almond milk
  • 2 tbsp coconut oil
  • 3 tbsp Blue Agave


  1. Preheat oven to 350 F.
  2. Combine wet ingredients together. Mix in dry ingredients.
  3. Pour into greased cake pan.
  4. Bake for 20 minutes
  5. Cool and cover with frosting.

chewy oatbran banana muffins



  • 1-2/3 cup oat bran
  • 1 scoop Nuzest Clean Lean Protein
  • 2 tsp baking powder
  • 1 tsp ceylon or regular ground cinnamon
  • 1-2 tsp MACA root powder
  • 2 medium sized very ripe bananas peeled and mashed
  • 1/2 cup low-fat greek yogurt (or yogurt of choice)
  • 1/2 cup unsweetened applesauce
  • 1 large free-range egg *Or substitute for 2 egg whites or flax egg
  • 1 tsp pure vanilla extract


  1. Preheat oven to 400 F.
  2. Spray 12 cup muffin tin with nonstick cooking spray or grease well with coconut oil.
  3. In a medium bowl whisk together oat bran, protein powder, baking powder and cinnamon; set aside.
  4. In a large bowl, mix mashed banana, applesauce, yogurt, egg/egg whites, and vanilla together until well combined and smooth. Add wet ingredients to dry ingredients and mix until just combined. Let batter sit two minutes to thicken a bit.
  5. Divide batter evenly into 12 muffin cups and bake 15 minutes or until toothpick inserted into center comes out clean. Transfer to a wire racket cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely.
  6. Muffins are best served warm with your favorite spread (ie. nut butter, yogurt, fruit compote). Enjoy!

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