Delicious, complete protein vegan gluten free muffins with over 10 grams of protein per muffin. These tender and flavorful muffins are low in unrefined sugar and contain no gums, corn, soy, dairy, egg, seeds, nuts, oats, tapioca, arrowroot, and yeast. With one simple change, these muffins may also be made grain-free. Add your desired mix-in whether it be berries, nuts, or chocolate chips. May also be made non-vegan.
You can make a little lighter muffins by adding 1 egg to the 12-Muffin Recipe. However, the recipe will make about 14 – 15 muffins because they rise much higher.
Using Organic Cane Sugar, Cane Sugar, or Honey Vs. Pure Maple Syrup
If you wish to use organic sugar instead of maple syrup, be sure to add the sugar to the wet ingredients and whisk for some time to break down the sugar. If using granulated sugar, you won’t have to stir as long, but you still need to break down the sugar.
While honey is not vegan, you can also use honey instead of maple syrup. However, the honey imparts a different flavor.
Vegan Gluten Free Muffins
Flavorful, high-protein, complete protein vegan gluten free muffins, which you can add the flavoring and add-ins you desire. Make blueberry, almond, etc.
For 3 Muffins:
- 1/2 cup potato starch 68 g
- 3 tablespoons brown rice protein powder 23 g (or more pea protein for grain-free)
- 3 tablespoons pea protein powder 19 g
- 1-1/2 teaspoons gluten free baking powder
- 3/4 teaspoon psyllium husk powder
- 1/8 teaspoon salt
- 1/2 cup + 1 tablespoon water (133 ml) (or fat-free milk)
- 3 tablespoons neutral-flavored oil (44 ml) (plus more for pan
- 4 teaspoon pure maple syrup (or organic or granulated sugar)
- 1-1/8 teaspoons apple cider vinegar
- 3 tablespoons vegan mini chocolate chips Enjoy Life (or berries or nuts)
For 12 Muffins:
- 2 cups potato starch 272 g
- 3/4 cup brown rice protein powder 92 g (NOW)
- 3/4 cup pea protein powder 76 g (NOW)
- 2 tablespoons gluten free baking powder
- 1 tablespoon psyllium husk powder (or 1 teaspoon xanthan gum)
- 1/2 teaspoon salt
- 2-1/4 cups water (532 ml) (or fat-free milk)
- 3/4 cup neutral-flavored oil (177 ml) plus more for pan
- 3 tablespoons + 1 teaspoon pure maple syrup (or organic or granulated sugar)
- 4-1/2 teaspoons apple cider vinegar (or 1 large egg)
- 3/4 cup vegan mini chocolate chips Enjoy Life (or berries, nuts, etc.)
Preheat the oven to 350ºF. Oil 3 to 12 cups of a muffin pan; set aside.
In a bowl, whisk together all of the dry ingredients. Add the wet ingredients to the dry in the order listed. Whisk together until smooth. The batter will be thick.
Fold in chocolate chips, berries, or nut.
Evenly distribute the batter among the three muffin cups (to the top) and smooth out the tops. Bake on the center shelf of the oven for 15 minutes or until a toothpick or cake tester inserted in the center of one muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes or until you can comfortably handle them. Transfer to a wire rack to cool completely. Serve immediately or leave on the counter for the rest of the day wrapped in plastic wrap or in sandwich baggies. Freeze leftovers. Then, thaw muffins at room temperature.