High Protein Vegan Breakfast Muffins
These high protein vegan breakfast muffins are packed with plant-based protein and wholesome ingredients, making them a perfect nutritious start to your day. They’re moist, flavorful, and easy to grab on the go.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups rolled oats
1 cup unsweetened almond milk
1/2 cup canned chickpeas, drained and rinsed
1/4 cup maple syrup
1/4 cup unsweetened applesauce
1/4 cup natural peanut butter
2 tablespoons ground flaxseed
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup vanilla vegan protein powder
1/2 cup grated carrot
1/2 cup finely chopped walnuts
1/3 cup raisins
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a blender or food processor, combine the rolled oats, almond milk, chickpeas, maple syrup, applesauce, peanut butter, ground flaxseed, and vanilla extract. Blend until smooth and creamy.
In a large mixing bowl, whisk together the baking powder, baking soda, ground cinnamon, salt, and vanilla vegan protein powder.
Pour the blended wet ingredients into the dry ingredients and stir until just combined.
Fold in the grated carrot, chopped walnuts, and raisins gently until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup 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 to a wire rack to cool completely.