Vegan Protein Breakfast Muffins

If you’re looking for a high-protein vegan breakfast that’s easy, filling, and perfect for busy mornings, these vegan protein breakfast muffins are about to become a staple in your routine. Designed with real, plant-based ingredients, these muffins offer a balanced way to start the day with protein and fiber that support steady energy and lasting fullness.

These plant-based protein muffins are ideal for meal prep and make-ahead breakfasts. Bake them once and enjoy a quick, nourishing option all week long—no blender, no complicated steps, and no need to skip breakfast when mornings get hectic. They’re especially helpful for anyone transitioning to a plant-based diet who wants simple, satisfying breakfast ideas that don’t feel restrictive.

Whether you’re new to vegan eating or searching for an easy protein-forward vegan breakfast to keep you energized, this recipe proves that plant-based breakfasts can be both convenient and deeply nourishing—without sacrificing flavor.

3 medium bananas, mashed

2 tbsp coconut sugar

3-4 tablespoon non-dairy milk

1 tsp vanilla extract

1 tsp cinnamon

1 cup + 2 tablespoon (half) oat flour + half gluten free flour blend

2.5 scoops of vanilla vegan protein powder

1.5 tsp baking powder

1 tsp baking shop

Pre-heat oven to 425°F

Add mashed banana, coconut sugar, 3 tablespoon non-dairy milk, vanilla and cinnamon into a large bowl and combine. Add in the flour, vegan protein powder, baking powder and baking soda. Mix until a thick batter forms. Add an extra tablespoon of non-dairy milk

Divide the batter into muffin tins. Bake for 5 minutes and then reduce the temperature to 350 F and bake for another 15-20 minutes or until cooked through. Check doneness by inserting a toothpick in the centre of one of the muffins, it should come out clean. 

Remove from oven and let it cool in the pan for 5-10 minutes. Once cool, serve and enjoy!

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