Vanilla protein & mixed berry muffin recipe

I keep coming back to this recipe because it is so easy to make, yet so delicious and nutritious. Recently, I realised that these muffins are also great as a gift, so I often make them when I go to a party or for my friends' birthdays. A prize recipe!

This recipe is vegetarian, but can easily be made vegan and gluten-free!

I am using cups for measurements which is the standard measuring tool in the US. If you don’t have measuring cups, you can find everything in grams and ml on this website.

Prep time: 10 minutes

Baking time: 25 minutes


  • ½ cup room temperature plant-based milk
  • ⅓ cup honey or rice syrup*
  • 2.5 tbsp of melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • ¼ cup ESSA Vanilla Vegan Protein
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1 cup frozen berries


  1. Preheat the oven (convection) to 180 °C.
  2. Mix the almond milk, honey, coconut oil and vanilla extract in a bowl.
  3.  Add the wholemeal flour, protein poweder, baking powder and cinnamon, then mix the ingredients thoroughly.
  4. Add the berries and carefully mix in the dough.
  5. Spoon the mixture into muffin moulds (if you calculated the ingredients correctly, you will get six of them), then put them in the oven and bake them for 20-25 minutes until they get a nice golden brown colour. Before taking them out of the mould, let them cool down a bit.


They will last up to three days in an airtight container, and up to a week in the refrigerator. To be honest, I've never seen a single one last for more than a day.


* Rice syrup: If you use it for  baking, you should use at least a quarter more of it than honey.