Does the internet need another Vegan Muffin recipe? Yes, there is always a place for a new muffin recipe! Especially if this comes packed with vegan protein and juicy blueberries. If you're looking for some inspiration for your snacks or breakfast, our vegan protein muffins are just what you need to see today!
This recipe is in partnership with Naked Nutrition.
As many of you know, I'm a mum of two busy bees. Our kids are 5 and 2 years old, and like most kids, they love snacking. I never imagined the amount of snacks I would be preparing per day! We normally have some plant-based yogurt and fruits, crackers, nut butter, and hummus ready to go so we can prepare some easy snacks for them. Still, when we have some extra time, we prepare something a bit more elaborate, such as these vegan protein blueberry muffins, waffles, or pancakes.
They love it when we prepare some sweet treats for them, even if we make them with very little sugar (or none), add plant-based protein, and use healthy ingredients.
Finding a protein brand that I could trust took me some time. Living in Spain makes it quite difficult to find a kid-friendly vegan protein as the options are very limited. When we found Naked Nutrition, we were super excited to get our first delivery of protein powder, and since more than a year ago, we've been using their products to add protein to our shakes, waffles, smoothies, muffins, and pancakes. These blueberry muffins are made using their Peanut Butter and Chocolate Pea protein, but you can add another protein powder of your choice!
Ingredients
All-purpose flour. To make our vegan muffins, we use all-purpose flour. You can use another type of flour but may need to adjust the amount of liquid added to the mixture and cooking time.
Protein powder. At home, we have the plain Pea Protein and the Peanut Butter Chocolate Pea Protein. This recipe came out great with both protein powders, but we definitely liked it better with the peanut butter one.
Fresh blueberries. Fresh, juicy blueberries are the perfect fruit to add to your muffins. Kids love how they transform into marmalade once they're cooked.
Unsweetened plant-based milk. We use soy milk for this recipe, but feel free to use another type of plant-based milk, such as almonds, oat, or rice.
Olive oil. You can also use plant-based butter, coconut oil, or avocado oil.
Baking powder.
Cane sugar.
Salt.
Cooking Method for Vegan Protein Muffins
Preheat the oven to 350F (180C). Using a mixing bowl, combine all the dry ingredients: flour, baking powder, cane sugar, protein powder, and a pinch of salt.
Once the dry ingredients are all mixed, you can incorporate the wet ingredients: milk and olive oil.
Combine all the ingredients until you have a uniform mixture.
You can now add the fresh blueberries and combine them into the muffin mixture.
Place some muffin papers on a muffin tin and spread the mixture evenly. Don't overpack the papers, as the muffins will rise while baking. Fill to ¾ full and add some extra blueberries on top.
Place in the oven and bake for around 30 minutes. You can use a wooden stick to check if they are cooked through before taking them out of the oven. Leave them to cool on a baking rack before serving them.
Vegan Blueberry Protein Muffins
Ingredients
- 2 cup all-purpose flour
- ¼ cup vegan protein powder we use naked nutrition
- 3 teaspoons baking powder
- ½ cup cane sugar
- 1 cup plant-based milk unsweetened
- ⅓ cup olive oil
- 1 ½ cup blueberries
- A pinch of salt
Instructions
- Preheat the oven to 350F (180C).
- Using a mixing bowl, combine all the dry ingredients: flour, baking powder, cane sugar, protein powder, and a pinch of salt.
- Once the dry ingredients are all mixed, you can incorporate the wet ingredients: milk and olive oil.
- Combine all the ingredients until you have a uniform mixture.
- You can now add the fresh blueberries and combine them into the muffin mixture.
- Place some muffin papers on a muffin tin and spread the mixture evenly. Don't overpack the papers, as the muffins will rise while baking. Fill to ¾ full and add some extra blueberries on top.
- Place in the oven and bake for around 30 minutes. You can use a wooden stick to check if they are cooked through before taking them out of the oven. Leave them to cool on a baking rack before serving them.
Newsletter
Nutrition
FAQ
Each Muffin contains around 6 grams of protein.
Yes! This is a question we get a lot, and of course you can! We love adding fruit to our snacks and blueberries are always one of our top choices but we've tried this recipe with chocolate chips before and let me tell you it's absolutely delicious!
Yes. You can use another sweetener of your choice such as maple syrup, white sugar, agave, monkfruit, etc.
Serving Suggestions for Vegan Muffins
These blueberry muffins keep well for a few days in an airtight container, so you can enjoy them for breakfast, snack, afternoon tea, or dessert, or whatever you like! Let me tell you, at home, any excuse is a good one to take one of these muffins and make ti disappear in minutes!
If you like mini muffins, you can also follow this same recipe and transfer the mixture into a mini muffin tray instead of a larger one. The cooking time should be slightly reduced.
If you're a chocolate lover, you definitely need to make this vegan white chocolate and melt some on top of your muffins; it's simply delicious!
Enjoy these healthy muffins as a sweet treat with this delicious Vegan Banana Milk, and don't forget to make another batch once you finish your first batch before you planned!
Soph says
My batter was a little dry but I think it’s from the protein powder I used. Added a splash of water. These baked perfectly. I made larger ones to get 10gr of protein in each muffin. Thanks for the great recipe
Laura Arteaga says
Thank you Soph! Glad you enjoyed the muffins and were able to fix the batter!