High Protein Vegan Breakfast Muffins
Delicious and nutritious high protein vegan breakfast muffins packed with oats, chickpea flour, and plant-based protein powder. Perfect for a quick, energizing start to your day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Ingredients
1 1/2 cups rolled oats
1 cup chickpea flour
1/2 cup vanilla plant-based protein powder
1/4 cup ground flaxseed
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts
1/2 cup fresh blueberries
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the rolled oats, chickpea flour, plant-based protein powder, ground flaxseed, brown sugar, baking powder, baking soda, and salt. Stir well to evenly distribute all dry ingredients.
In a separate bowl, whisk together the almond milk, applesauce, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the chopped walnuts and fresh blueberries gently into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 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 tin for 5 minutes before transferring them to a wire rack to cool completely.