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Breakfast is an exciting time of the day for me. Why? Well it’s my first chance to cook for the day, and our new breakfast muffins recipe is perfect for mornings (or any time of the day).
Hi there! And welcome. I’m excited to have you here and share with you, another recipe.
It’s been a muffin sort of week for us here at Vegan.io. We have been very busy and as a result, we needed food we could eat on the run. Enjoying nutritious and healthy food while being super busy can be a really big challenge, even for those of us who are planning gods or goddesses (myself included). And that, my friends, is why I enjoy making recipes such as this one - to help all of us choose healthier, more sustainable options without losing our minds in the process.
To make these delicious breakfast muffins, you will need 30 minutes and 13 ingredients.
From all of the notable quality ingredients we use in this recipe, we are provided with a great source of protein, omega-3 fatty acids, fibre, antioxidants, vitamin E, magnesium, potassium, and all 8 essential amino acids. And that’s just to name a few!
What makes these muffins so perfect? They’re muffins – we don’t really need any other reason. But just in case you’re not convinced (yet), the high protein gluten free breakfast muffins with almond and vanilla are perfect for any time of the day because they are:
Storing your muffins is easy. If you have made a small batch and plan on eating them the next morning, you may opt to leave them on the cooling rack and place a clean dish towel over them to keep them fresh and moist. This works best if you have cooked them in the afternoon or evening. Otherwise, you may place your muffins in an airtight container or reseal bag and store at room temperature for up to 48 hours.
I personally love this recipe because you can make them in bulk! Cooked muffins freeze well. So why not put aside an hour or so and whip up a big batch of scrumptious muffins. You can store muffins in the freezer for up to 2 months, making it perfect to grab and go whenever you need to.
Liked this recipe? Why not head over and check out this week’s other muffin recipe – the High Protein Gluten Free Breakfast Muffin with Pumpkin Seed and Dried Cherries.
For the dry ingredients
For the chia seed mixture
For the wet ingredients
For the topping
|Amount Per Serving|
|Calories 228||From Fat 136|
|% Daily Value*|
|Total Fat 15g||23.18%|
|Saturated Fat 2g||7.97%|
|Trans Fat 0g|
|Total Carbohydrate 14g||4.7%|
|Dietry Fiber 3g||12.81%|
|Vitamin K2 (menaquinone-4) 0.13µg|
|Vitamin A 39.41IU||0.79%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.09mg||4.56%|
|Vitamin C 4.36mg||7.26%|
|Vitamin D 9.17IU||2.29%|
|Vitamin D3 0.22µg|
|Vitamin E 5.42mg||18.06%|
|Vitamin K1 (phylloquinone) 4.17µg||5.21%|
|Pantothenic acid 0.18mg||1.76%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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