High Protein Vegan Blueberry Muffins
Start your day with these irresistible High Protein Vegan Blueberry Muffins, a perfect blend of taste and nutrition! Made with wholesome oat flour, vanilla-flavored vegan protein powder, and naturally sweetened with maple syrup and applesauce, these muffins are packed with plant-based protein to fuel your mornings or post-workout snacks. Fresh or frozen blueberries add bursts of fruity goodness, while chia seeds and optional lemon zest enhance both flavor and texture. These muffins are moist, fluffy, and incredibly easy to make—all in under 35 minutes! Perfect for meal prepping, they’re dairy-free, egg-free, and can even be frozen for an on-the-go protein boost. Whether you're following a vegan diet or simply looking for a healthier treat, these muffins are sure to become a new favorite!
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Recipe Information
Ingredients
- 1.5 cups Oat flour
- 0.75 cups Vanilla-flavored vegan protein powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Unsweetened almond milk (or other plant-based milk)
- 0.5 cups Unsweetened applesauce
- 0.25 cups Maple syrup
- 1 teaspoons Vanilla extract
- 1 cup Fresh or frozen blueberries
- 1 tablespoons Chia seeds
- 1 teaspoons Lemon zest (optional, for added flavor)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with 12 paper liners, or lightly grease the tin with a non-stick spray.
In a large mixing bowl, whisk together the oat flour, vegan protein powder, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, mix the almond milk, unsweetened applesauce, maple syrup, and vanilla extract. Stir until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix, as this can make the muffins dense.
Carefully fold in the blueberries, chia seeds, and lemon zest (if using) using a spatula.
Divide the batter evenly among the 12 muffin cups. Fill each cup about 3/4 full to ensure they rise nicely.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days. These muffins can also be frozen for up to 1 month.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3501 mg | 152% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 86.1 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1206 mg | 93% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
