• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breads and Muffins

    Vegan Protein Muffins

    Published: Jan 14, 2019 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    recipe image for Pinterest

    Crispy tops, soft centers, packed with protein and juicy strawberries, you’ll be reaching for these delicious Vegan Protein Muffins morning, noon, and night! 

    Protein muffins with strawberries in a blue silicone muffin pan.

    I love baking up a big batch of muffins. It’s easy to pack in the nutrition while still allowing them to taste almost like dessert. They’re perfect for grab-n-go breakfasts, after school snacks, pre-game energizers, or healthy dessert. I even pack them in my kids’ lunch boxes sometimes instead of a sandwich. 

    These Lemon Strawberry Protein Muffins are made with whole grains, fresh strawberries, unrefined coconut sugar, and superfood chia and hemp seeds. They boast 10 grams of protein in 1 muffin and will leave you feeling full and satisfied. 

    The recipe comes from the new cookbook, The High-Protein Vegan Cookbook by Ginny Kay McMeans. Keep reading for the recipe for these yummy protein muffins and a full review of the cookbook. 

    Close up of strawberry pieces in a golden brown muffin.

    The next time someone asks you “But, where do you get your protein?”, you can just hand them this book!

    As long  as you are eating a good variety of plant based foods, you will have no problem meeting your protein requirements. However, for those times that you want to make sure you’re getting enough, this book has your back! 

    Stack of two strawberry muffins in front of a bowl of fresh strawberries.

    The High-Protein Vegan Cookbook

    In this book, you’ll find 6 chapters with more than 125 hearty recipes sure to keep you full, fueled, and happy. 

    From breakfast to dinner and everything in between, including the all important snacks, there is something for everyone in this book. 

    Along with all of the delicious, protein-packed recipes, Ginny also explains what protein is and why our bodies need it. You’ll find a handy list of the Top Vegan Sources For Protein in the Introduction section, including serving size and grams of protein per serving. 

    More Protein-Packed Vegan Recipes you might like:

    • Easy Black Bean Soup
    • Lentil Quinoa Salad
    • Baked Tofu Tacos w/ Creamy Cilantro Sauce
    The High Protein Vegan Cookbook cover.
    Reprinted with permission from Ginny McMeans and The Countryman Press

    Take a Look Inside

    Power-Up Appetizers ~ Chickpea Salad Crostini; Artichoke Quinoa Dip; Tempeh Stuffed Cremini Mushrooms

    Breakfast Power ~ Warm Maple Protein Oatmeal; Blueberry Tofu Pancakes; All-in-One Skillet Breakfast Hash; and these Lemon Strawberry Protein Muffins (recipe below).

    Lunch Bowls, Chilies, and Sandwiches ~ A Touch of the Tropics Rice Bowl; Pesto and Crispy Tofu Flatbread Sandwich; Veggie Stuffed Calzone

    Portable Snacks ~ Amazing Lentil Energy Balls; Peanut Butter Snack Squares; No-Bake Cereal Date Bars

    Protein-Packed Dinners ~ Kale White Bean Soup; Superpower Stuffed Poblano Peppers; Three-Layer Tacos with Kale Slaw, Fried Hoisin Tofu with Peanut Sauce-Touched Udon

    Let’s Make Seitan ~ Slow Cooker Maple Breakfast Links; Steamed Seitan Smoky Nugguts; Pressure Cooker Tender Patties

    Overhead view of a few muffins on a blue background next to a small bowl of hemp seeds.

    Hemp seeds, or hemp hearts, are from the same species as cannabis, but a different variety. You will not get high eating hemp seeds! They are, in fact, super nutritious.

    Hemp hearts are high in essential fatty acids, vitamin E, potassium, calcium, iron, and zinc. They also happen to be an incredible protein source. 25% of the calories in hemp seeds come from high-quality protein. They contain all of the amino acids necessary to be a complete protein.

    We love hemp hearts in our house and we sprinkle them generously on a number of dishes. I use them to make my Tofu Hemp Burger, Mango Kiwi Smoothie, and we sprinkle them on our very favorite Avocado Toast.

    I love the idea of adding hemp hearts to muffins, so when I saw the Lemon Strawberry Protein Muffins in this book, I just had to try them! They did not disappoint!

    Halved muffin showing the soft, fluffy inside.

    More vegan muffin recipes

    • Cranberry Almond Muffins
    • Vegan Blueberry Muffins
    • Pineapple Coconut Muffins
    • Vegan Zucchini Muffins
    • Vegan Carrot Oat Muffins
    • Banana Blueberry Muffins
    • Blueberry Lemon Cornmeal Muffins

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    And don’t forget to order your copy of The High-Protein Vegan Cookbook!

    Stack of two strawberry muffins in front of a bowl of fresh strawberries.

    Lemon Strawberry Protein Muffins

    All you need is one of these big fat muffins to make you feel full and satisfied. Strawberries
    are added for that contrasting fruity touch that we all crave now and again.
    Recipe reprinted with permission from Ginny McMeans and The Countryman Press.
    5 from 2 votes
    Print Rate
    Course: Breakfast and Brunch, Snacks
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6 muffins
    Calories: 295kcal
    Author: Jenn Sebestyen

    Ingredients

    • 2 tablespoons ground chia seeds or chia seeds (divided)
    • 5 tablespoons dairy-free butter
    • ½ cup coconut sugar
    • ½ cup plus 2 tablespoons dairy-free milk
    • 1 tablespoon lemon juice
    • 1½ cups whole wheat flour
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ cup raw shelled hempseed
    • ½ cup strawberries (chopped)

    Instructions

    • Preheat the oven to 375°F.
    • Grease the inside of a six-cup muffin tin and set aside.
    • Mix 1 tablespoon ground chia seeds together with 3 tablespoons water and set aside.
    • Using an electric mixer, beat together the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add the chia seed mixture and mix again. Add the milk and lemon juice. Mix well.
    • Add the flour, baking powder, baking soda, salt, hempseed, and the remaining tablespoon ground chia seeds to a medium bowl. Mix. Add the flour mixture to the wet mixture and beat until just combined. It will be a sticky batter. 
    • Fold in the strawberries.
    • Divide the batter between the muffin cups. Fill at least three-quarters full. 
    • Bake for 25 minutes or until a toothpick inserted into the center comes out clean. 

    Notes

    Note from Veggie Inspired ~ I tested a butter-free version knowing that I would have readers ask about that. I used 1 small smashed banana in place of the butter and it worked great. The texture was a bit more dense and a little more “springy” than the recipe as written, but they were still yummy. 
    Also, note that I got 9 muffins, instead of 6, both times I made them. 
     

    Nutrition

    Calories: 295kcal | Carbohydrates: 40g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 243mg | Potassium: 139mg | Fiber: 4g | Sugar: 17g | Vitamin A: 750IU | Vitamin C: 7.4mg | Calcium: 30mg | Iron: 2.7mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
    545 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Stephanie says

      April 03, 2022 at 9:57 am

      Is it 295 calories per muffin??!

      Reply
      • Jenn Sebestyen says

        April 04, 2022 at 9:40 am

        Yes, that is correct.

        Reply
    2. Alicia says

      May 07, 2019 at 12:43 pm

      How is there 24g of protein per serving? Even using dairy-free milk that has 10g protein per c, there’s only about 5.5g of protein per muffin. Just wondering how you came up with that.

      Reply
      • Jenn Sebestyen says

        May 07, 2019 at 1:16 pm

        Hi, Alicia. I just changed it…it’s about 8-10 grams per muffin depending on the milk used. Sorry about that. I use My Fitness Pal, but it doesn’t always choose the right ingredients when calculating. I entered it again manually. Thanks for pointing that out!

        Reply
    3. Kristina says

      January 17, 2019 at 3:32 pm

      I cannot WAIT to make these muffins – one of the recipes I have marked to try. beautiful photos, Jenn!

      Reply
      • Jenn S. says

        January 18, 2019 at 5:33 pm

        Thank you, Kristina! I think you will really enjoy them! The perfect amount of sweetness!

        Reply
    4. Jennifer Bliss says

      January 17, 2019 at 1:06 pm

      These really DID turn out PERFECT…didn’t they! VERY NICE!! Yum!

      Reply
      • Jenn S. says

        January 17, 2019 at 2:48 pm

        Thank you, Jennifer! Enjoy!

        Reply
    5. Ginny McMeans says

      January 14, 2019 at 7:21 pm

      What a wonderful review! Thank you so much and your post is packed full of so much other interesting information. I also loved these muffins and I’m so glad your kids did too. Your photos are beautiful!5 stars

      Reply
      • Jenn S. says

        January 15, 2019 at 4:49 pm

        I’m so glad you like it, Ginny!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Valentine's Day

    • Strawberry Overnight Oats with Coconut Milk
    • Edible Brownie Batter Bites
    • Caroline’s Chocolate Mixed Berry Smoothie
    • Edible Sugar Cookie Dough

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    545 shares