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High Protein Gluten Free Breakfast Muffins with Pumpkin Seeds and Dried Cherries

High Protein Gluten Free Breakfast Muffins with Pumpkin Seeds and Dried Cherries

Muffins muffins muffins… We love muffins! Especially the breakfast kind. Because who doesn’t want to eat a muffin for breakfast? But don’t be fooled, you can eat these at anytime of the day (we do!). 

Now, if you are anything like me, muffins are a must in your life. But being vegan, that can be really hard because let’s face it, there are not that many options for us to purchase vegan friendly muffins. The world just hasn’t caught up with how awesome they are. That’s okay, we can live with that – now we have our own versions to cook! 

This week has been a tough one for us at We have been on the go pretty much nonstop with traveling, work, and just everyday life. This made me realise that I had a gap in my recipes for food that could be prepared in advance, that could be taken on the go, and had good longevity of life. Of course, it had to taste good as well. Muffins were the answer… they are always the answer! So let’s take a closer look at what you need to make your very own breakfast muffin.

gluten free muffin ingredients on a chopping board portrait

To create this recipe, you will need 10 ingredients and 35 minutes – most of which are baking minutes, which makes this an easy to make recipe. 

We start this recipe off with oats, dried cherries, pumpkin seeds, sesame seeds, and vegan rice protein powder. Combined, these ingredients give us a good source of protein, carbohydrates (the good kind), magnesium, copper, zinc, calcium, and iron (to name a few). In fact, these ingredients are so nutrient dense that we couldn’t list all of the ingredients on this page (without boring you to death) – check out our nutrition chart to see the details. 

We finish it off with some almond milk, apple sauce, and olive oil for a touch more protein, ‘healthy fats,’ and of course, taste! 

apple sauce and almond milk on a chopping board portrait

The high protein gluten free breakfast muffins with pumpkin seeds and dried cherries are the snack for any time of the day because they are: 

  • Super simple to make.
  • Packed with protein – 11g per serve! 
  • Travel friendly. 
  • Family friendly. 
  • Easily stored.

Muffins can be stored in a multiple number of ways, depending on how you plan to consume them. You can simply leave them on the cooling rack, covered with a clean dish towel if you plan on eating them the next day. Hint – this helps to keep them moist and fresh. You may also choose to store them in an airtight container at room temperature for up to 48 hours. 

vegan muffin batter in a muffin tin portrait

The third option for storing your muffins is to place them in the freezer where they will last for up to 2 months. For this, individually wrap your muffins in plastic wrap and place them in an airtight container or resalable bag. Individually wrapping them not only helps to keep them freshest, it also makes grabbing them to go easy! 

I hope you love this recipe as much as I do. Happy cooking! 

Liked this recipe? Why not head over and check out our other breakfast muffin recipe – High Protein Gluten Free Breakfast Muffin with Almonds and Vanilla Flavor.

High Protein Gluten Free Breakfast Muffins with Pumpkin Seeds and dried Cherries double portrait

Prep time
5 minutes
Total time
Category: Breakfast, Snacks
Serves: 6


For the dry ingredients

  • 1 tsp baking powder
  • 2 tablespoons dried cherries (thinly sliced)
  • 1 cup porridge oats
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon roasted sesame seeds
  • 1 oz unflavoured sunwarrior protein powder

For the wet ingredients

  • ½ cup almond milk
  • ½ cup apple sauce
  • 3 tablespoons olive oil

For the topping

  • 2 tablespoons pumpkin seeds


  1. Preheat the oven to 200 degrees (390 F).
  2. Use a big bowl and mix all the dry ingredients together.
  3. Use a separate bowl to mix the wet ingredients.
  4. Add the liquids to the dry ingredients and stir everything well.
  5. Prepare a muffin pan with muffin liner and fill each muffin pan hole with the same amount of batter and add the topping.
  6. Bake for 25-30 minutes until muffins are golden brown, then transfer muffins to a cooling rack and let them cool down completely.

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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