After a lot of experimentation, I’ve pushed the protein content of these muffins about as much as I think you can.
They have 6 grams of protein in a small 143 calorie muffin, which isn’t amazing, but is good for a muffin.
These muffins do taste good, but it does rely on having a vegan protein powder that tastes good.
How to Make High Protein Vegan Muffins
The protein in these muffins come from:
- Almond flour – Slightly more protein than wheat flour, and also gluten-free for anyone who has that dietary restriction.
- Vegan protein powder – By swapping out some flour for protein powder, we can raise the protein content of the muffins considerably.
- Flax egg – A regular egg would have more protein, but the best vegan alternative is to use a flax egg. Ground flaxseed is healthy in general, and adds a bit of protein.
My favorite thing about these muffins is how simple they are to make. There’s only 9 ingredients.
Start by mixing the dry ingredients together.
Then mix the wet ingredients and flax eggs together in a separate bowl, before combining them with the dry ingredients.
Then you can fold in whatever ingredients you’d like, whether it’s blueberries or chocolate chips, and then transfer the dough to a muffin tray.
The Protein Powder You Use Matters a Lot
In some recipes with protein powder, the taste is covered up by other ingredients.
This is not one of them.
If you use a vegan protein powder that tastes bad or even mediocre, don’t expect the muffins to taste great.
You need to use one that you really like. If you don’t have one, see my recommendations of good tasting vegan protein powders.
Vegan Blueberry Protein Muffins Recipe
High Protein Vegan Blueberry Muffins
- 1.5 cups almond flour 175 grams
- 3/4 cup protein powder 80 grams
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 3 flax eggs 3 tbsp flax soaked in 7.5 tbsp water
- 1/3 cup coconut oil or vegan butter melted
- 6 tbsp non-dairy milk unsweetened
- 1/2 cup blueberries
- Preheat oven to 350 degrees F.
- Take out muffin tray and line with muffin cups or lightly oil each pocket.
- Mix flax eggs in small cup or mug and leave aside for 5-10 minutes.
- Combine dry ingredients in bowl: Almond flour, protein powder, baking powder, salt, and sugar.
- In another small bowl, melt the vegan butter or coconut oil, and mix with the non-dairy milk.
- Add wet ingredients and flax eggs to the try ingredients and mix.
- Add blueberries or other filling like chocolate chips to dough and lightly combine.
- Spoon out dough into muffin tin as equally as possible.
- Bake for 24-26 minutes, or until toothpick can be inserted and removed cleanly.
- Let cool for 10 minutes before removing.