Vegan Gluten Free Wild Blueberry Protein Muffins


Wild blueberries are my favorite fruit to bake with. They have an intense blueberry taste, are packed with a variety of natural phytochemicals such as anthocyanin and have twice the antioxidant content per serving of regular blueberries, which makes them the perfect additive to protein muffins! I was never great at baking, so I try to keep things super simple. People always seem super surprised that certain baked goods are vegan. I think a lot of people believe that without dairy, butter, white sugar etc. baked goods can’t taste good, but that just isn’t the case. It’s fairly simple to swap out traditional baking ingredients with vegan/gluten free options. I used aquafaba, as I noted on my last  post. Aquafaba is the water that sits in the can of chickpeas/garbanzo beans and other legumes. (3 tbsp is the equivalent of one egg) As far as the gluten free baking mix goes, I used my go-to vegan baking mix, Wholesome Chow Vegan High Protein Pancake and Baking Mix. I also used an extra scoop of vanilla plant protein. I typically always use either Vega Plant Protein, due to the content of protein, other vitamins and minerals, greens and other essential nutrients. I hope everyone enjoys!

Vegan Gluten Free Wild Blueberry Protein Muffins


Vegan Gluten Free Wild Blueberry Protein Muffins

Servings: Makes approximately 12 muffins


1 1/2 cups gluten free baking mix (I use Wholesome Chow High Protein Pancake and Baking Mix)

1/4 cup vegan vanilla plant protein (I used Vega Vanilla Plant Protein)

1 cup Frozen Wild Blueberries

1 1/4 cup Unsweetened Almond Milk

1 cup Unrefined Raw Coconut Sugar

3 tbsp Unrefined Coconut oil

1 tsp Sea Salt or pink himalayan salt

1 tsp cinnamon

1 15 oz can of chickpeas (6 tbsp Aquafaba)


  1. Heat oven to 350°F
  2. Remove the water from the can of chickpeas, measure out 6 tbsp and set aside
  3. In a small saucepan, add frozen blueberries and almond milk set on low heat for approx 10 min
  4. In large mixing bowl, add together baking mix, protein powder, cinnamon, salt, and coconut sugar
  5. After 10 minutes, take saucepan off stove and add the coconut oil, stir until melted
  6. Add Aquafaba (chickpea can water) to the saucepan and stir until all mixed together
  7. Slowly pour saucepan mixture over dry ingredients, stirring and scraping the sides as you go, stop stirring once mixture is smooth and clump-free
  8. Grease 12 cup muffin pan using unrefined coconut oil (only about a tsp should be used for entire tray
  9. Evenly distribute mixture between all 12 cups (I used a small spoon)
  10. Place muffin pan in the over, bake for approx 17-20 minutes (use a sharp knife down the center, if it comes out clean, they’re done!)

Note: Make sure not to throw away the chickpeas, they make wonderful salad toppers, crunchy snacks (you can add your favorite spices and bake them until crisp)

I hope everyone enjoys!




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