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Vegan Protein Muffins

Vegan Protein Muffins

When you have some crazy mornings waiting for you there's no better feeling than knowing you are ahead of the game. A good batch of delicious protein muffins can help you win those somewhat wild morning battles. Our muffins are tasty, healthy, easy to pack and can be made ahead of time. 


For many of us, breakfast on-the-go is now a thing. I much rather sit down and enjoy my meal like the good old days but sometimes things don't really work that way. So it is important to have options to make sure that even if we don't have all the time in the world we are still getting properly fuelled during the day.

vegan protein muffins ingredients

As much as I love my breakfast smoothies, there are times when I just crave something salty. Unfortunately, I've always felt there are very limited breakfast options when it comes to savoury food and I always end up eating the same thing. 

That's why I'm so excited to share these protein muffins with you. These beauties are perfect for what we are after. You can pack them in a lunch box, eat them as a snack or you can even stuff your face with one while you are heading out the door first thing in the morning. 

I wanted to make sure these muffins were enough to get me through the morning without having to snack here and there. So, I used a few different ingredients that would make them a super hearty, healthy and delicious breakfast option. 

vegan protein muffins mix

First of all, our protein muffins are made with silken tofu, chickpeas and nutritional yeast. These ingredients have a very subtle taste so I used black salt to get that egg-like flavour and it is incredible what it does. I've used it before to make other recipes such as this vegan scrambled eggs. You get a very eggy flavour by adding just a tiny bit of salt. 

In order to make our protein muffins even more legit, I added tomatoes and mushrooms. Both veggies release water while you cook them. This will make your mix a bit more juicy which will add moisture to the muffins. I've had dry protein muffins before and believe me, they are not fun to eat.

vegan protein muffins in baking tin

I only sautéed the veggies for a few minutes, just long enough so they release a bit of water. I like having crunchy bits I can chew on. Also, the longer they sit in the pan the more water they release. We don't want to over do it. 

This recipe will make 3 servings but you can always double the amounts and make a bigger batch. That's what I usually do so. I make quite a few protein muffins over the weekend and I store them in the fridge. This way I have breakfast sorted out for a couple of mornings so I don't have to stress about it later in the week. 

Protein muffins will give you a great and easy head start when you know you are headed straight into "one of those" weeks! 

vegan protein muffins top down

Prep time
10 minutes
Total time
Category: Breakfast, Snacks
Serves: 3
Allergens: Mushrooms, Tomatoes


For the muffin

  • 1 tsp baking powder
  • 1 tsp black salt (kala namak)
  • ¼ cup chickpeas
  • 1 dash dried smoked paprika (optional)
  • 1 tsp garlic powder
  • 3 tbsps nutritional yeast
  • 12 oz silken tofu
  • 1 tsp turmeric powder

For the vegetables

  • ½ cup mushroom (thinly sliced)
  • 1 tsp olive oil
  • 1 medium shallot (thinly sliced)
  • 1⅒ oz tomato (diced)


  1. Preheat the oven to 390 F (200 C).
  2. Heat up the oil in a skillet and sautee the vegetables for about 5 minutes.
  3. Use a bowl and mash the chickpeas with a fork, mix with the rest of the ingredients until smooth, add tomatoes, onions and mushrooms last.
  4. Use a muffin tin covered with suitable paper or a ramekin.
  5. Bake for 30 minutes or longer if you prefer a firmer texture add 5-10 more minutes.
  6. Let the muffins completely cool down to firm, enjoy!

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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