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Gluten Free Breakfast Muffins with Almonds and Vanilla flavour

Gluten Free Breakfast Muffins with Almonds and Vanilla flavour

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 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.

vegan muffin ingredients on a chopping board portrait

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! 

almond milk and chia seeds on a chopping board portrait

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: 

  • Family friendly! 
  • Easy to store.
  • Simple to make. 
  • Gluten free.
  • A good source of protein – 9g per serve! 

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. 

raw muffin batter in a muffin tin portrait

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.

High Protein Gluten Free Breakfast Muffins with Almonds and Vanilla flavour burlap portrait

Prep time
5 minutes
Total time
Category: Breakfast, Snacks
Serves: 6
Allergens: Cilantro, Quinoa


For the dry ingredients

  • ½ cup almond flour
  • 1 tsp baking powder
  • ¼ cup crushed almonds (roasted)
  • ½ tsp ground coriander
  • ½ cup quinoa flour
  • 1 dash sea salt
  • 1 oz unflavoured sunwarrior protein powder
  • 1 tsp vanilla extract

For the chia seed mixture

  • ½ cup almond milk
  • 1½ tsps chia seeds

For the wet ingredients

  • ½ cup apple sauce
  • 3 tablespoons olive oil

For the topping

  • 2 tablespoons crushed almonds


  1. Preheat the oven to 180 degrees (360 F).
  2. Use a small bowl, add the ingredients for the chia seed mixture and set aside.
  3. Use a big bowl and mix all the dry ingredients together.
  4. Use a separate bowl to mix the wet ingredients.
  5. Add the liquids and the chia seed mixture to the dry ingredients and stir everything well.
  6. Prepare a muffin pan with muffin liner and fill each muffin pan hole with the same amount of batter and add the topping.
  7. Bake for 25-30 minutes until muffins are golden brown, then transfer muffins to a cooling rack and let them cool down completely.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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