Easy Vegan Protein Muffins

Let's make these vegan protein muffins! They're easy to make, delicious, and packed with protein for a quick snack or healthy dessert. Now, let's get baking...

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This recipe is:

• Simple
• Small batch
• Protein-rich (7 grams of protein per muffin)
• Quick to make
• Vegan, dairy-free and egg-free
• Sweetened with maple syrup

Here's everything you need for this vegan protein muffin recipe!

Flour - This recipe uses regular all-purpose flour. You could also switch to whole-wheat flour for a more dense and nutty-flavored muffin.

Vegan protein powder - I recommend using your favorite brand of vanilla-flavored protein powder.

Almond milk, or your favorite non-dairy milk. You can opt for a higher protein variety such as soy milk or a pea protein based milk.

Oil - Helps to give a lighter texture and richer taste. Use a neutral flavored oil such as vegetable oil or canola oil.

Ground flaxseed helps bind the muffins and adds a nutritional boost.

You can make your own flaxseed meal by pulsing whole flax seeds in a food processor until fine and storing them in a jar in the fridge. You don't need to make a 'flax egg' for this recipe, just add the ground flax in with the dry ingredients.

Add-ins: We use blueberries, but here's where you can personalize these vegan protein muffins! You can find more top picks for add-ins in the variations section of this post!

Here's how to make these high-protein muffins. Full detailed recipe and quantities are in the recipe card at the end of the post.

You can easily customize this recipe to suit your taste preferences or dietary needs!

Here are some delicious variations:

• Fruits: Instead of blueberries, use another type of fresh fruit like raspberries or diced strawberries. Or add diced apple and ½ teaspoon of cinnamon to the batter.
• Add ins: Skip the berries and use chocolate chips or dried fruits.
• Protein boost: Add a sprinkle of sliced almonds, hemp seeds or pumpkin seeds for some crunch and extra protein.

Gluten-free: Swap the all-purpose flour for a measure for measure or 1:1 gluten-free flour blend containing xanthan gum, such as Bob's Red Mill. Check your protein powder and baking powder to make sure they are also gluten-free.

Nut free: Use a nut-free non-dairy milk such as oat or soy, and a nut-free protein powder.

These vegan protein muffins are perfect for breakfast, a workout snack or as a wholesome dessert.

You can enjoy them on their own or with a side of fruit or a smoothie.

To boost your healthy fats top them with a drizzle of peanut butter or almond butter!

These muffins are best if consumed the same day, but they can be stored in a sealed container in the fridge for up to 2 days.

If you want to reheat them, simply pop them in the oven for a few minutes until warmed through.

Recipe