High Protein Vegan Blueberry Muffins

Fuel your day the plant-based way with these High Protein Vegan Blueberry Muffins! Packed with wholesome oat flour, a boost of vanilla-flavored vegan protein powder, and the natural sweetness of blueberries and maple syrup, these muffins are the perfect combination of health and flavor. They’re light, fluffy, and bursting with juicy berries in every bite, while chia seeds and a hint of lemon zest add extra texture and zestiness. Ready in just 35 minutes, these muffins make an ideal grab-and-go breakfast or protein-rich snack, offering all the energy you need without sacrificing taste. Plus, they’re dairy-free, egg-free, and refined sugar-free, making them an excellent option for anyone craving a delicious and nutritious vegan treat. Perfect for meal prep, these muffins can be enjoyed fresh or stored for busy mornings on the run!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the oat flour, vegan protein powder, baking powder, baking soda, and salt until well combined.

Step 3

In a separate medium-sized bowl, mix the almond milk, unsweetened applesauce, maple syrup, and vanilla extract. Stir until smooth.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix, as this can make the muffins dense.

Step 5

Carefully fold in the blueberries, chia seeds, and lemon zest (if using) using a spatula.

Step 6

Divide the batter evenly among the 12 muffin cups. Fill each cup about 3/4 full to ensure they rise nicely.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	(918.4g)

Amount per serving	% Daily Value*
Calories	1716.2

Total Fat 30.7g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.4g
Cholesterol 0mg	0%
Sodium 3501.2mg	0%
Total Carbohydrate 207.6g	0%
Dietary Fiber 30.6g	0%
Total Sugars 86.1g
Protein 144.3g	0%

Vitamin D 100.0IU	0%
Calcium 1205.9mg	0%
Iron 38.1mg	0%
Potassium 1832.5mg	0%

*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.

Source of Calories

Fat: 16.4%

Protein: 34.3%

Carbs: 49.3%