Apple and Date Protein Muffins with Coconut Milk Yogurt
By Lili Kazemi
I want a plant-based fall breakfast with Honeycrisp apples, dates and vanilla. Pumpkin seed butter adds richness to these muffins, with plain coconut milk yogurt on the side.
This vegan Fall Muffin MVP uses vegan protein pancake mix, unsweetened applesauce, and almond or oat milk. Choose a mix labeled vegan so the batter stays free of eggs and dairy.
Make an estimated 12 muffins for a smaller batch, or about 36 muffins with the larger batch. The quantities and baking time below are estimates.
Recipe at a Glance
Yield: about 12 or 36 muffins. Prep: about 15 minutes. Bake: about 20–25 minutes per oven batch at 350°F.
Serving suggestion: two muffins with ¾ cup plain coconut milk yogurt.
Ingredients
| Ingredient | 12 muffins | 36 muffins |
|---|---|---|
| Kodiak Plant-Based Classic mix if available, or vegan protein pancake mix | 2 cups | 6 cups |
| Unsweetened applesauce | ½ cup | 1½ cups |
| Unsweetened almond milk or oat milk | 1 cup | 3 cups |
| Honeycrisp apples, cored and thinly sliced into short pieces | 1 medium about 1 cup | 3 medium about 3 cups |
| Pitted dates, chopped | ⅓ cup | 1 cup |
| Pumpkin seed butter, stirred until smooth | ¼ cup | ¾ cup |
| Vanilla extract | 2 teaspoons | 2 tablespoons |
| Ground cinnamon, optional | 1 teaspoon | 1 tablespoon |
Directions
1. Heat the oven to 350°F. Line a standard muffin pan or lightly grease it with plant-based oil. For the 36-muffin batch, use three 12-cup pans or bake in batches.
2. Whisk the applesauce, almond or oat milk, pumpkin seed butter and vanilla extract together in a large bowl until blended.
3. Stir in the vegan pancake mix and optional cinnamon just until combined. Fold in the apple pieces and chopped dates. The batter should be thick and scoopable; add a tablespoon of plant milk at a time if needed.
4. Fill each muffin cup about three-quarters full. Bake for an estimated 20–25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out without wet batter.
5. Cool in the pan for 5 minutes, then transfer to a rack. Serve two muffins with coconut milk yogurt on the side.
Choose a Vegan Mix
Use Kodiak Plant-Based Classic if available, or another vegan-labeled protein pancake mix. Standard Kodiak Buttermilk Power Cakes contain milk ingredients. The applesauce quantity is an estimated adaptation that adds moisture in place of eggs.
What Makes This Breakfast an MVP
Vegan protein pancake mix and pumpkin seed butter contribute plant protein. Whole grains, apples and dates add fiber. Fortified almond or oat milk and fortified coconut milk yogurt can contribute calcium.
Coconut milk yogurt’s protein content varies and can be low. Check the label rather than assuming it supplies as much protein as Greek yogurt. Exact nutrition depends on your brands and portions.
For more breakfast ideas, browse the DAOFitLife recipe collection.
For practical wellness ideas that fit a full calendar, subscribe to Fitness for Busy Professionals.
Smarter Tech. Stronger Humans.
– Lili Kazemi
About Lili Kazemi
Lili Kazemi is the founder of DAOFitLife and author of Business Class Fitness. Her work connects practical wellness, high-performance habits and the realities of a busy professional life.
Educational note: This recipe and nutrition discussion provide general information, not individualized medical or nutrition advice. Quantities, cooking time and yield are estimates. Exact nutrition depends on the brands and portions used.
Lili’s Vegan Fall Muffin MVP
Description
Honeycrisp apples, dates, vanilla and pumpkin seed butter meet vegan protein pancake mix and applesauce. Serve with coconut milk yogurt. Includes 12- and 36-muffin batches. Yield about 12 muffins, with a separate 36-muffin batch. Prep about 15 minutes; bake about 20–25 minutes per oven batch at 350°F; total about 35–40 minutes for one batch. Quantities, yield and times are estimates.
About 12 muffins — estimated quantities
Instructions
-
Heat the oven to 350°F. Line a standard muffin pan or lightly grease it with plant-based oil. For the 36-muffin batch, use three 12-cup pans or bake in batches.
-
Whisk the applesauce, almond or oat milk, pumpkin seed butter and vanilla extract together in a large bowl until blended.
-
Stir in the vegan pancake mix and optional cinnamon just until combined. Fold in the apple pieces and chopped dates. The batter should be thick and scoopable; add a tablespoon of plant milk at a time if needed.
-
Fill each muffin cup about three-quarters full. Bake for an estimated 20–25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out without wet batter.
-
Cool in the pan for 5 minutes, then transfer to a rack. Serve two muffins with coconut milk yogurt on the side.
Note
Lili's Vegan Fall Muffin MVP with coconut milk yogurt. AI-generated serving illustration. Quantities, yield and baking times are estimates.
