High-Protein Vegan Breakfast Muffins (Gluten-Free!)

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Start your day with a burst of flavor and nutrition. These High-Protein Vegan Breakfast Muffins are gluten-free, packed with plant-based protein, and perfect for busy mornings.

They’re ideal for meal prep, customizable with your favorite add-ins, and satisfyingly delicious. Whether you’re vegan, gluten-sensitive, or just looking for a healthy breakfast, these muffins deliver.

This recipe yields 12 muffins, takes about 40 minutes, and keeps you fueled for hours.

Why These Muffins Stand Out

These muffins check all the boxes for a wholesome breakfast. They’re vegan and gluten-free, so they suit various dietary needs. Each muffin is loaded with plant-based protein to keep you full and energized.

They’re perfect for meal prep. Bake a batch on Sunday, and you’ve got breakfast ready all week. Plus, you can customize them with add-ins like blueberries, nuts, or chocolate chips.

The recipe is simple, quick, and forgiving, even for beginner bakers. These muffins aren’t just healthy, they’re crave-worthy. The combination of almond flour and protein powder creates a tender crumb with a nutty flavor.

Maple syrup adds natural sweetness without overpowering. They’re satisfying enough to keep you full until lunch yet light enough for a quick snack.

The gluten-free and vegan ingredients make them inclusive for many diets. Plus, they’re endlessly customizable, so you’ll never get bored.

Ingredients & Substitutions

Here’s everything you need to make these muffins. Substitutions are included for flexibility.

Dry Ingredients

• 2 cups almond flour: Adds a nutty flavor and keeps things gluten-free. Swap with oat flour or buckwheat flour for a different texture.
• ½ cup gluten-free oat flour: Boosts structure. Use rice flour or sorghum flour if preferred.
• ½ cup vegan protein powder (vanilla or unflavored): Pea protein or brown rice protein works well. Choose a brand with minimal additives.
• 2 tbsp ground flaxseeds: Acts as a binder and adds omega-3s. Chia seeds are a great substitute.
• 1 tsp baking powder: Ensures a nice rise. Check for gluten-free certification.
• ½ tsp baking soda: Balances acidity from wet ingredients.
• ¼ tsp salt: Enhances flavors.
• 1 tsp cinnamon: Adds warmth. Swap with pumpkin spice for a fall twist.

Wet Ingredients

• ¾ cup unsweetened almond milk: Keeps muffins moist. Use soy milk or oat milk as alternatives.
• ⅓ cup maple syrup: Natural sweetener. Coconut sugar or agave nectar can replace it.
• ¼ cup almond butter: Adds richness and protein. Use sunflower seed butter for nut-free muffins.
• 2 tbsp melted coconut oil: Provides moisture. Avocado oil or applesauce works for an oil-free option.
• 1 tsp vanilla extract: Boosts flavor. Almond extract is a fun alternative.
• 1 tbsp apple cider vinegar: Activates baking soda for fluffiness. Lemon juice is a good substitute.

Optional Add-Ins

• ½ cup blueberries: Fresh or frozen for bursts of sweetness.
• ⅓ cup chopped walnuts: Adds crunch. Pecans or pumpkin seeds are great alternatives.
• ¼ cup vegan chocolate chips: For a touch of indulgence. Use cacao nibs for less sweetness.
• ½ cup shredded coconut: For a tropical flair.

Essential Equipments

• Muffin tin
• Paper liners or non-stick spray
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Oven

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How to Make Gluten-Free Yet High-Protein Vegan Breakfast Muffins

Follow these steps for perfect muffins every time. Prep takes 10 minutes, and baking takes about 25 minutes.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil. This prevents sticking and makes cleanup easy.

Step 2: Mix Dry Ingredients

In a large bowl, combine almond flour, oat flour, protein powder, ground flaxseeds, baking powder, baking soda, salt, and cinnamon. Whisk until no lumps remain. This ensures even distribution of leavening agents.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk almond milk, maple syrup, almond butter, melted coconut oil, vanilla extract, and apple cider vinegar. Mix until smooth. The mixture should be creamy and well-blended.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing to keep the muffins light and fluffy. The batter will be thick but smooth.

Step 5: Add Mix-Ins

Fold in your chosen add-ins, like blueberries, walnuts, or chocolate chips. Distribute them evenly for consistent flavor in every bite. Use a light hand to maintain the batter’s texture.

Step 6: Fill the Muffin Tin

Divide the batter evenly among the 12 muffin cups. A cookie scoop works well for uniform portions. Fill each cup about ¾ full to allow room for rising.

Step 7: Bake

Place the muffin tin in the oven. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and slightly firm.

Step 8: Cool

Let the muffins cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely. This prevents soggy bottoms and ensures the perfect texture.

Storage & Meal Prep Tips

These muffins are meal-prep champions. Store them properly to keep them fresh.

• Fridge: Place cooled muffins in an airtight container. They stay fresh for up to 5 days. Line the container with a paper towel to absorb excess moisture.
• Freezer: Wrap each muffin tightly in plastic wrap or place in a freezer-safe bag. They last up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
• Reheating: Warm muffins in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes. This restores their soft, fresh-baked texture.

Serving Suggestions

These muffins are versatile and pair well with many toppings and sides. Spread almond butter or cashew butter for extra protein. Serve with a dollop of coconut yogurt and fresh berries for a balanced breakfast.

Pair with a smoothie for a nutrient-packed meal. They also make an excellent post-workout snack due to their high protein content.

For a weekend treat, crumble a muffin over a bowl of banana nice cream.

Nutritional Information (Per Muffin, Approximate)

• Calories: 220 kcal
• Protein: 10g
• Carbohydrates: 18g
• Fat: 14g
• Fiber: 4g

Note: Values vary based on add-ins and substitutions. Use a nutrition calculator for precise numbers.

Tips for Success

• Measure flour accurately by spooning it into the cup and leveling it off. Packed flour leads to dense muffins.
• Don’t skip the apple cider vinegar. It reacts with baking soda for a light texture.
• Let the batter rest for 5 minutes before baking. This helps the flaxseeds absorb liquid for better structure.
• Experiment with add-ins. Try dried cranberries, chopped dates, or pumpkin seeds for variety.

Most Common FAQs

Can I Use a Different Protein Powder?

Yes. Any vegan protein powder works, but pea or rice-based powders blend best. Avoid overly sweet or strongly flavored powders to maintain balance.

Can I Make These Oil-Free?

Absolutely. Replace coconut oil with unsweetened applesauce or mashed banana. The texture may be slightly denser, but still delicious.

What Are the Best Flour Substitutions?

Almond flour can be swapped with oat, buckwheat, or rice flour. Keep the total flour amount at 2½ cups. Oat flour makes muffins softer, while buckwheat adds an earthy flavor.

Can I Make Mini Muffins?

Yes. Use a mini muffin tin and reduce baking time to 12–15 minutes. Check for doneness with a toothpick.

How Can I Boost Protein Even More?

Add 2 tablespoons of hemp seeds or an extra scoop of protein powder. Adjust almond milk slightly if the batter gets too thick.

These High-Protein Vegan Breakfast Muffins are a game-changer for busy mornings. They’re easy to make, packed with nutrition, and bursting with flavor.

Bake a batch today and enjoy a stress-free breakfast all week. Try different add-ins to make them your own. Share your creations on social media and tag us. We’d love to see your muffins!