Vegan High Protein Blueberry Muffins
In todays recipe I decided to experiment with Arrowhead Mills Protein Flour that is made of great ingredients such as lentils and chickpeas. Now I know what your thinking muffins made with chickpeas and lentils must taste odd. But trust me these muffins are an absolute delight.
Ingredients for Blueberry Muffins
These muffins use only a handful of pantry ingredients. The only out of ordinary one would probably be the flour but it is readily available in major grocery stores already. See here to locate your nearest store. I added coconut sugar but you can omit it if you would like, as it is not necessary because the blueberries add a ton of flavor and natural sweetness. Now remember the blueberries can be substituted with blackberries, raspberries and even strawberries. If you are looking for a non protein recipe, try making my Whole Wheat Strawberry and Flaxseed Muffins. These are so calorie friendly and also use easy find ingredients.
Why use protein flour in muffins?
Personally I am on a weight loss journey so I wanted the same great taste without the extra calories. So I found this flour matches white flour at a one to one ratio. I wanted to be able to have a snack that felt like I was indulging without the extra calories and non sense. The quick cooking oats will add an extra touch of fiber and a boost of heart healthy nutrients. Lets begin shall we!
Vegan High Protein Blueberry Muffins
Equipment
- Mixing Bowl
- Spatula
- Muffin Tray (I used the jumbo tray with 1 cup serving)
- Muffin Liners
- Oven
Ingredients
- 1 1/4 Cups Arrowhead Mills Protein Flour
- 1 Cup Quick Cooking Oats
- 1/2 Cup Coconut Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/2 Cup Unsweetened Plant Milk I used soy for even more protein
- 1 Tablespoon Flax Meal
- 1/3 Cup Vegetable Oil
- 1 Cup Blueberries
- 3 Tablespoons Water for Flax Egg
Instructions
- Make the Flax Egg by mixing 1 tablespoon of flax meal with 3 tablespoons of water. And turn on your oven to 400F.
- In a large mixing bowl combine and mix all of the dry ingredients.
- Incorporate all the wet ingredients to the dry ingredients.
- Carefully fold in the blueberries with a spatula.
- Add the mixture to your lined muffin tray. For a little extra indulgence feel free to sprinkle more blueberries on top and sprinkle a little more sugar on top for a beautiful sweet crust.
- Bake for 25 minutes on 400F in your oven.
- Let the muffins cool at least 15 minutes before you enjoy them.
Notes
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can anything be substituted for the protein flower? ?
Looks soo good! Thanks for sharing!
Thank you.
OMG yes to all of these gorgeous ingredients I am making this! How funny I was just talking to a friend about blueberry muffins.
Thank you Jules hope you enjoy.
You are always introducing me to new ingredients with your super yummy recipes. I never heard of protein flour and now I am intrigued and headed to the store.
Love this recipe and bookmarked for the holidays
I love it. It is so filling.
These muffins were fantastic!! And easy to whip up…thanks!
Thank you Samantha.
These muffins look so delicious. Nothing better than homemade blueberry muffins and I love that these are loaded with protein!
Yes.
Never heard of protein flour but can’t wait to try and these muffins look delicious. Perfect breakfast to take to work!
Totally Heather.
These are going to be the perfect breakfast for my whole house! Busy school mornings and boys that need all the protein they can get. Great recipe!
Hope they love them Emily.
I never use protein flour- this is awesome! Such a wonderful on the go snack.
Thank you Shelby I highly recommend it.
I’ve never used protein flour and this looks awesome. I’m going to try them soon