These vegan protein blueberry muffins combine blueberries, pea protein, silken tofu, and whole wheat flour in a filling breakfast. Each muffin provides plant protein and fiber, making them a practical option for meal prep and busy mornings.
Ingredients
- 240 g whole wheat flour
- 60 g pea protein powder
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 ripe bananas mashed
- 120 ml maple syrup
- 250 ml unsweetened almond milk
- 70 g silken tofu
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 200 g fresh blueberries
Instructions
- Preheat the oven to 175°C and line a muffin tin with paper liners. Place a little rice into the muffin tin, under the liners, to soak up any excess moisture and avoid soggy muffin bottoms.
- In a large bowl, whisk together the flour, pea protein powder, baking powder, baking soda, and salt.
- In a separate bowl, mash bananas and mix with maple syrup, almond milk, silken tofu, melted coconut oil, and vanilla. Whisk until smooth, or alternatively, combine all ingredients in a blender.
- Pour the wet ingredients into the dry mix and stir until just combined (don't overmix!).
- Gently fold in the blueberries with a spatula.
- Divide the muffin batter evenly among 10 muffin cups.
- Bake for 20-25 minutes in the preheated oven or until a toothpick inserted comes out clean.
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack.