Vegan Paleo Blueberry Protein Muffins
[Makes about 16 muffins]
3 cups almond meal
1 scoop (or about 2 1/2 Tablespoons) of your favorite vanilla protein powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon pink salt
4 flax eggs (4 Tablespoons ground flax seeds + 10 Tablespoons water)
1/2 cup puréed pumpkin, from a can or homemade
3 Tablespoons coconut oil, melted
1 teaspoon apple cider vinegar
3/4 cup fresh blueberries
- Preheat oven to 350° F. In a small bowl, make the flax eggs by whisking together the ground flaxseed and water until well combined. Let sit to thicken for 5-10 minutes.
- Meanwhile, in a large bowl mix together all the dry ingredients with a rubber spatula.
- Once the flax eggs are ready, mix in the pumpkin, melted coconut oil and apple cider vinegar. Fold the wet ingredients into the dry ingredients until a thick dough forms. Gently fold in the blueberries being careful not to crush them.
- Divide the batter equally between paper-lined muffin tin cups. Since the batter is so thick, it’s helpful to use a tablespoon measuring spoon or cookie scoop to drop the batter into the cups.
- Bake for 20 minutes. Remove from oven and let cool 5-7 minutes before moving muffins to a cooling rack. Store muffins in an airtight container in the refrigerator for up to 5 days, or on the counter for up to 2 days.
I made these over the weekend and after putting them in the oven to bake, I realized I hadn’t added any sweetener. I even double-checked the recipe to make sure I hadn’t skipped over an ingredient. I was pretty certain these weren’t going to be so great but I was SO WRONG!!! They are SO GOOD!!! I absolutely love them and will be making them again for sure! Bravo for creating a muffin so tasty, you do even miss the sweetener! (Even my sugar-loving co-workers came back for seconds 🙂
Haha! I love that story. And I’m so glad you loved them. I made these to be cleanse compliant, so they don’t use any sweetner or high-sugar fruits.
These look delicious! what protein brand do you use here?
I don’t usually bake but I find this recipe interesting. This blueberry muffin seems delicious. I am planning to bake this by Saturday. I have friends coming, and will try this one. Thanks for sharing.
I hope you liked the recipe!
Just made these! One additional note I’d make in the recipe is that these muffins don’t rise in the oven — so if you want them to look as pretty as the image above, you’d have to shape them a bit. 🙂
Also, curious what protein powder you like best? I used Vega — and these are super tasty! But I might try a different powder next time around, since Vega can sometimes have an aftertaste.
All in all, thank you so much for this recipe! I’ve been looking for one just like it EVERYWHERE and this does the trick!!
So glad you liked them, Killian! Thanks for the feedback@
I used Be Well protein powder for this recipe, as I created this recipe for them.
I have a VERY small kitchen in the West Village and don’t own a muffin tin. Would I be able to make these as cookies instead?
I’m sure that would work!
I love your recipes! Anything you suggest that bakes the same to replace the almond meal? Thanks so much. Jennifer
I just made these this morning, and I am literally blown away at how tasty they are. I made them exactly as stated and wouldn’t change a thing. I’ve been vegan for a few months, but had to go gluten free recently and have been feeling like I’m missing out, but I legit think these are even better than any sugar and gluten filled muffin recipe I’ve tried. Thank you SO MUCH for making this journey to health so easy!!!
sorry accidentally commented on the wrong recipe! I’ve yet to try these, but Im positive they would be delicious1 x
I made these for my family today. When I finished adding all the ingredients I noticed there’s no sugar or other sweetener and was sure my 2 and 3 year old wouldn’t like them. I was wrong. They loved these and so did my husband. Highly recommend.