High Protein Vegan Breakfast Muffins
These high protein vegan breakfast muffins are a delicious and nutritious way to start your day. Packed with plant-based protein from chickpea flour and hemp seeds, combined with oats and flaxseed for fiber, these muffins are perfect for a quick breakfast or snack on the go.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups chickpea flour
1 cup rolled oats
1/4 cup hemp seeds
2 tablespoons ground flaxseed
1/4 cup maple syrup
1 cup unsweetened almond milk
1/4 cup coconut oil, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup grated carrot
1/2 cup finely chopped apple
1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the chickpea flour, rolled oats, hemp seeds, ground flaxseed, baking powder, baking soda, salt, and ground cinnamon. Stir well to distribute all dry ingredients evenly.
In a separate bowl, whisk together the maple syrup, almond milk, melted coconut oil, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the grated carrot and finely chopped apple until evenly distributed throughout 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.
Serve warm or at room temperature. Store any leftovers as directed.