Moist and fluffy vegan gluten free muffins made with Nutrika’s pumpkin protein powder! These muffins pack quite the punch and are very easy to make. You can enjoy them for breakfast, or as a filling afternoon snack.
This was my first time baking gluten-free, so I had to test the muffins quite a few times. I learned a lot about how a simple substitution of almond flour in a non gluten-free recipe is not enough to maintain the structure of the muffins.
This recipe is perfect for my gluten-free friends, those on a keto diet, or if you’re looking for a low carb and low sugar on-the-go breakfast recipe.
Ingredients
Wet ingredients:
- Non-dairy milk, such as soy or cashew milk
- Apple cider vinegar
- Vegetable oil
- Unsweetened apple sauce
Dry ingredients:
- Almond flour
- Nutrika’s Certified Organic Pumpkin Protein Powder
- Baking powder and salt
- Sugar
- Nutrika’s Certified Organic Pumpkin Seeds for topping
Steps
Start by mixing together the non dairy milk and apple cider vinegar and allow the non dairy milk to “curdle”. This will add to the fluffy-ness of the muffins!
Combine the dry ingredients using a whisk to remove any clumps of almond flour or protein powder.
Add all the wet ingredients to the bowl of dry ingredients and mix until just combined. There should be no traces of almond flour. Make sure your don’t over mix the batter, as we want to maintain the thickness and the volume.
Fill your muffin cups with batter, top with some pumpkin seeds and bake until golden!
FAQ
I have not tried other gluten free flours such as oat or coconut flour, so I can’t say for sure. However, oat flour is known to be very similar to almond flour in terms of texture and taste.
Any plant milk works great, but I like to use soy or cashew milk.
If you don’t like sweet treats, these muffins are perfect for you. If you prefer slightly sweeter muffins, you can go ahead and double the amount of sugar in the recipe. (2tbsp->4tbsp).
Yes! These muffins are low in carbohydrates, low in sugar and high in fat. The texture is very similar to regular muffins nonetheless.
Are you looking for other vegan baked goods? Check these out…
- Brown Butter Apple Crumble
- Pumpkin Biscoff Scones
- Pumpkin Cherry Loaf
- Marshmallow Pistachio Brownies
Gluten-free Vegan Pumpkin Protein Muffins
Ingredients
- ½ cup nondairy milk, use unsweetened for less sugar
- ½ tsp apple cider vinegar
- 1½ cups almond flour
- ⅓ cup Nutrika Certified Organic Pumpkin Protein Powder
- 2 tbsp granulated sugar, or a sweetener substitute
- 1 tsp baking powder
- ¼ tsp salt
- 3 tbsp vegetable oil
- 2 tbsp no sugar added apple sauce
- 2-4 tbsp Nutrika Certified Organic Pumpkin Seeds
Instructions
- Preheat the oven to 375ºF and line a 6 cup muffin pan with muffin cups.
- In a liquid measuring cup or a small bowl, mix together the nondairy milk and apple cider vinegar. Set aside to curdle.½ cup nondairy milk, ½ tsp apple cider vinegar
- In a large bowl, whisk together the dry ingredients, making. sure to remove any clumps of protein powder or almond flour.1½ cups almond flour, ⅓ cup Nutrika Certified Organic Pumpkin Protein Powder, 1 tsp baking powder, ¼ tsp salt, 2 tbsp granulated sugar
- Make a well in the bowl of dry mix, and add the curdled nondairy milk, vegetable oil and apple sauce. Use a spatula to mix the. batter until just combined. Do not over mix!2 tbsp no sugar added apple sauce, 3 tbsp vegetable oil
- Scoop about ¼ rounded cup of batter into each muffin cup. Top each muffin with pumpkin seeds.2-4 tbsp Nutrika Certified Organic Pumpkin Seeds
- Bake the muffins for 30-35mins, or until the tops of the muffins are golden in colour. Stick a toothpick into the middle of a muffin to see if there is still raw batter. If there is, add additional time in 5mins increments.
- Allow the muffins to cool in the pan for at least 5mins before allowing them to cool on a cooling rack completely.
Notes
- See notes above for tips on how to bake successful gluten free vegan muffins!
- Store the muffins in the refrigerator in an airtight container or ziplock bag for up to 5 days.
- Reheat the muffins in the microwave for 20-25s for a hot breakfast.
- Check out Nutrika’s pumpkin products!
This blog post is sponsored by Nutrika. I may receive compensation at no cost to you. All words, opinions and views are 100% my own and are no affected by the fact that I receive compensation. For more information, please email my at foodbylingling@gmail.com. For more information regarding the product used in this recipe, please contact Nutrika directly at contact@nutrika.ca
Yummy 😋
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OMG!!! These are the best!! My daughter is vegan and struggles with a lot of allergies, gluten free and can old have nuts and seeds. These are a lifesaver. So good and so much protein! I think I made these five times in the last two months. She addicted. Lol. Thank you so very much for this recipe 🙂
Hey Karen, thank you so much for your comment! I’m so happy to hear that you and your daughter enjoy these muffins! I’ll be sure to work on publishing more vegan and gluten-free recipes in the future. Thank you again for your lovely review!❤️