Vegan High-Protein Blueberry Muffins

Soft, nourishing, and actually satisfying — thanks to fiber-rich oats, plant protein, flax, and hemp seeds. Perfect for breakfast, post-workout, or an afternoon reset.

• High fiber for gut and blood sugar support
• Plant protein for sustained energy
• No refined sugar, dairy-free and egg-free

Ingredients

Flax Egg

• 2 Tbsp flax meal
• 6 Tbsp water
• (Mix and set aside 5–10 minutes)

Dry

• 1½ cups oat flour
• 3 scoops vegan protein powder (Orgain used here)
• 1 tsp baking soda
• 1 tsp baking powder

Wet

• 2 ripe bananas, mashed
• ¼ cup hemp seeds
• ¼ cup unsweetened applesauce
• ¼ tsp salt
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 squirts stevia or sweetener of choice
• Prepared flax egg
• 1 cup blueberries, fresh or frozen

Directions

1. Preheat oven to 350°F.
2. Mix the flax meal and water; set aside.
3. Combine the dry ingredients in one bowl.
4. Mix the wet ingredients in another bowl, then stir in the prepared flax egg.
5. Combine the wet and dry ingredients until just mixed. Fold in the blueberries.
6. Scoop into a muffin tin.
7. Bake for 20 minutes, or until set.

Serving Tip

Let cool before serving. Dairy-free, egg-free, and oil-free.

Macros (Per Muffin)