Vegan High Protein Blender Muffin Recipe

I’m excited to bring you a salt, oil and sugar free muffin recipe. They are even full of protein thanks to buckwheat flour, Garu Foods and seed butter. Garu Foods is whole seed protein that is as close to whole food form as possible. Meaning, they don’t isolate certain parts of the plant, which many processed proteins on the market do. Black is my favourite and it has a more savoury and nutty taste due to the black beans and black sesame seeds. This isn’t an ad and I don’t make money off my coupe code, I truly just love this Vancouver company offering a premium product. (I did receive the product complimentary).

Garu Black ingredients:

BLACK MOUSE EYE BEAN • BLACK TURTLE BEAN • BLACK RICE • BLACK SESAME • GOJI BERRY • CORNELIAN CHERRY • SEA ASPARAGUS • BROWN KELP • GREEN TEA

I was inspired by Jordan from The Balanced Blonde’s recipe on her You Tube channel. The original recipe uses almond butter and I think the average person will enjoy that more. I however, love bitter foods and the sunflower seed and cacao with a hint of sweetness from the maple syrup is perfect. Sunflower butter is high in protein, Vitamin E, manganese, magnesium and iron. I also added the protein powder and chaga mushroom to make it more satiating and immune supporting.

Ingredients

• 1 3/4 cups organic buckwheat flour

• 1/4 cup Garu Black (code Jordan15) if you don’t want to add protein, do 2 cups of buckwheat)

• 1 tsp aluminum free baking powder

• 1/2 tsp baking soda

• 1 tsp organic true cinnamon

• 3 large organic mashed ripe bananas

• 1/2 cup organic sunflower seed butter

• 1/4 cup true organic maple syrup

• 2 flax eggs (2 tbsp freshly ground organic flax with 6 tbsp of water)

• 1 tsp alcohol free vanilla

• 4 tbsp almond milk, may need more depending on consistency

• 1/2 cup dark chocolate chips, I used unsweetened chocolate

• 3 tbsp organic cacao or cocoa powder

• 1 tbsp chaga mushroom powder, fruiting body - optional add

Most ingredients are available here without having to leave your house!

Directions

1. Preheat oven to 350 degrees Fahrenheit and prepare your muffin tin with liners (option to use silicon liners to prevent sticking or spay oil)

2. Make your flax egg by combining two tablespoons of flax meal with six tablespoons of water. Set aside in fridge to firm

3. Add all ingredients (besides the chocolate chips) to a high speed blender

4. Remove flax egg when ready (5-10 minutes) and add in, then blend until desired consistency is formed. Stir in chocolate chips

5. Add into muffin tin liners. Bake for anywhere between 18 - 23 minutes or a knife comes out clean

Notes:

I find when I use paper wrappers, it sticks because there is no oil in this recipe. It still tastes great, but it was a little bit of a pain to peel the paper off. I’d go with silicon or use some oil in your muffin tray if you’re not oil free.

I do think the overall recipe is a little on the dryer side due to the nature of buckwheat. I think these are perfectly enjoyed cut in half with a drizzle of runny organic tahini.

I kept them on the counter in a air right container for a couple days them moved them to the fridge as I was scared they’d go off quickly. Best bet, just eat them all in the first few days.

If you don’t love bitter foods, opt for sweetened chocolate chips or add a little more maple syrup

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