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    Home » Muffins

    Easy Vegan Protein Muffins

    Published: Apr 24, 2023 · Updated: Apr 24, 2023 · As an Amazon Associate we earn from qualifying purchases.

    Jump to Recipe Save Saved!
    25 minutes minutes

    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...

    A golden brown muffin containing blueberries.
    Jump to:
    • Ingredient tips
    • Step by step pictures
    • Substitutions and variations
    • Serving
    • Storage
    • FAQs
    • More ideas
    • Recipe

    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

    Ingredient tips

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

    The ingredients for vegan protein muffins: all-purpose flour, vanilla protein powder, almond milk, baking powder, salt, ground flaxseed, almond milk, vegetable oil, maple syrup and blueberries.

    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!

    Step by step pictures

    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.

    Flour, protein powder, ground flaxseed, baking powder and salt in a mixing bowl.

    Step 1 - In a mixing bowl, combine the dry ingredients and mix through.

    Almond milk and oil in a measuring cup.

    Step 2 - Combine the wet ingredients in a measuring cup.

    The wet ingredients added to the dry mix in the bowl.

    Step 3 - Add the wet ingredients to the dry ingredients and gently stir until just combined.

    Blueberries stirred into the batter using a silicone spatula.

    Step 4 - Gently fold in the blueberries (or other add-ins of your choice), taking care not to overmix the batter.

    Four compartments of a muffin tray filled with batter.

    Step 5 - Divide the batter between four lined (or very well-greased) muffin cups.

    Four golden baked muffins in a muffin baking tray.

    Step 6 - Bake at 375°F / 190°C for 20-23 minutes, or until a skewer inserted comes out clean.

    Vicky's top tip!

    To get the best results with your vegan bakes, measure accurately! Get a kitchen scale and weigh in grams for the greatest accuracy.
    If you only have cups available, use the spoon and level method to measure flour.

    Substitutions and variations

    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.

    Serving

    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!

    Golden baked muffins, one of them cut in half revealing a few blueberries in a fluffy inside.

    Storage

    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.

    FAQs

    Can I use frozen blueberries instead of fresh?

    Yes, you can. Don't thaw them first and add the frozen berries into the batter straight before baking.

    Vegan protein muffins viewed from above on a wooden board.

    More ideas

    Cheep cheep! I hope you enjoy these vegan muffins. I think you'll like my other protein-rich treats too:

    Tropical Smoothie Bowl

    Chocolate Chia Seed Pudding

    Vegan Chocolate Mousse with Silken Tofu

    Recipe

    A golden brown muffin containing blueberries.

    Vegan Protein Muffins

    Vegan Dessert Ideas
    These fluffy and fruity vegan protein muffins make a delicious and wholesome breakfast, snack or dessert! Customize them with your favorite add-ins such as blueberries, nuts or chocolate chips.
    Print Pin Save Saved!
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Servings 4 muffins
    Category Muffins
    Cuisine American

    Equipment

    • Muffin Pan
    • Paper Liners
    • Mixing Bowls
    • Measuring cups and spoons
    • Silicone spatula

    Ingredients 

    • ⅔ cup (80 g) all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 tablespoon ground flaxseed
    • ¼ cup (30 g) vegan vanilla protein powder
    • ¼ teaspoon salt
    • ⅓ cup (80 ml) almond milk or non-dairy milk of your choice
    • 3 tablespoons (45 ml) maple syrup
    • 2 tablespoons (30 ml) vegetable oil
    • ⅔ cup (95 g) fresh blueberries or other add-ins of your choice

    Instructions

    • Preheat oven to 375°F / 190°C
    • Line four cups of a standard muffin pan with paper liners, or grease well.
    • In a mixing bowl, combine the dry ingredients and mix through.
      ⅔ cup (80 g) all-purpose flour, 1 ½ teaspoons baking powder, 1 tablespoon ground flaxseed, ¼ cup (30 g) vegan vanilla protein powder, ¼ teaspoon salt
    • Combine the wet ingredients in a measuring cup.
      ⅓ cup (80 ml) almond milk, 3 tablespoons (45 ml) maple syrup, 2 tablespoons (30 ml) vegetable oil
    • Add the wet ingredients to the dry ingredients and gently stir until just combined.
    • Gently fold in the blueberries (or other add-ins of your choice), taking care not to overmix the batter.
      ⅔ cup (95 g) fresh blueberries
    • Divide the batter between the four prepared muffin cups.
    • Bake for 20-23 minutes, or until a skewer inserted comes out clean.
    • Cool for at least 15 minutes before removing from the muffin pan.

    Nutritional Estimate Per Serving

    Calories 233kcal | Carbohydrates 32g | Protein 7g | Fat 9g | Saturated Fat 1g | Polyunsaturated Fat 5g | Monounsaturated Fat 2g | Trans Fat 0.05g | Cholesterol 14mg | Sodium 356mg | Potassium 119mg | Fiber 2g | Sugar 12g | Vitamin A 14IU | Vitamin C 2mg | Calcium 176mg | Iron 1mg
    Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x

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