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Vegan almond flour muffins are the savory, high-protein snack you are craving. Enjoy them as a nourishing nosh, or as a mini meal on the go for breakfast or lunch. They have 8 grams protein each and are also oil-free, gluten-free and grain-free.
If you’ve been searching for a savory muffin that’s both nourishing and deeply satisfying, these high-protein almond flour mushroom muffins might just become your new go-to. Made with wholesome, grain-free ingredients, they’re completely vegan, gluten-free, and oil-free—without sacrificing flavor or texture. Each muffin is packed with 8 grams of plant-based protein and 7 grams of fiber, making them a nourishing option for busy mornings, post-workout snacks, or anytime you want something hearty and balanced.
Earthy mushrooms bring a rich, umami depth, while almond flour creates a tender, naturally satisfying crumb. I love how these muffins feel both comforting and energizing at the same time—simple ingredients, thoughtfully combined to keep you full and fueled. Whether you’re following a specific dietary lifestyle or just looking for a smarter savory bake, these muffins check all the boxes (and taste amazing doing it).
Table of Contents
- High-Protein Vegan Savory Muffins
- Why You’ll Love these High Protein Almond Flour Muffins
- Ingredients for Vegan Almond Flour Mushoom Muffins
- How to Make High Protein Vegan Almond Flour Muffins
- Storage for the Vegan Almond Flour Muffins
- Texture & Flavor
- How to Serve these Savory Almond Flour Muffins
- Ingredient Substitutions
- Related Posts
- Vegan Almond Flour Mushroom Muffins (High-Protein, Gluten-Free) Recipe
High-Protein Vegan Savory Muffins
Mushrooms? Muffins? Some of you are thinking the combination equals all kinds of wrong. But trust me: it is so very right.
When you put mushrooms in wheat flour bread, you run the risk of an uneven texture–part dry, part mushy. Almond flour cracks the code for a perfect texture. This is bread, my friends. Savory, tender, light, oh-so-umami bread. One (or two) is a mini-meal in itself.
Why You’ll Love these High Protein Almond Flour Muffins
- Vegan (egg-free, dairy-free)
- High protein (8 grams protein per muffin)
- High fiber (7 grams fiber per muffin)
- Gluten-free
- Grain-free
- Oil-free
- Quick and easy to make
Ingredients for Vegan Almond Flour Mushoom Muffins
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- mushrooms (button mushrooms, cremini, or baby Bella)
- onion
- salt, divided
- 1 1/2 cups almond flour (fine flour, not almond meal)
- 1/3 cup flaxseed meal (see notes for options)
- 2 tablespoons whole psyllium husks
- 2 teaspoons baking powder
- 1/4 teaspoon ground pepper
- 1/3 cup plain nondairy milk (or water)
- 1/2 cup packed fresh basil leaves, chopped (see notes for options))
How to Make High Protein Vegan Almond Flour Muffins
Note that the complete directions are also in the recipe card below.
- In a large skillet, heat the water over medium-high heat. Cook and stir the mushrooms and onions for 5 to 7 minutes or until starting to brown and liquid from the vegetables has evaporated. Season with 1/8 teaspoon salt . Remove from heat and let cool.
- Preheat oven to 350F (180C). Line 8 cups of a 12-count standard muffin tin with paper, foil or silicone liners.In a large bowl, whisk together the almond flour, flaxseed meal, psyllium husks, baking powder, remaining salt and pepper. until well-blended.
- Add the milk to the flour mixture, stirring until well blended (the batter will be very thicks). Stir in the mushroom-onion mixture and basil.
- Divide batter equally among prepared cups.Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in tin on a wire rack for 5 minutes, then transfer to the rack to cool. Serve warm or at room temperature.
Storage for the Vegan Almond Flour Muffins
Store the cooled high protein vegan muffins in an airtight container:
- at cool room temperature for 1 day
- in the refrigerator for 4 days
- in the freezer for up to 6 months.
The muffins have a high moisture content, hence the necessity to store them in the fridge after one day, or freeze them, if planning to store for more than a week.
Texture & Flavor
These are tender yet firm high protein muffins. They are great hand-held snacks that resist crumbling.
With 8 grams of protein and 7 grams of fiber per savory muffin, they make for substantial snacking or mini meals that are satisfying and sustaining.
How to Serve these Savory Almond Flour Muffins
- For a savory vegan breakfast
- As a high protein bread accompaniment with lunch or dinner
- For a savory high protein snack
- As a savory alternative to protein bars
Ingredient Substitutions
- Can I use a different gluten-free flour instead of almond flour? I do not recommend substituting the almond flour. Almond flour is significantly different from grain flours, and other gluten-free flours or blends will alter the texture and structure.
- Can I omit the psyllium husks? No. Psyllium husks are essential for structure and prevent the loaf from sinking after baking. Around chia seeds and flaxseed meal will not work as substitutes.
- Can I use psyllium powder instead of whole psyllium husks? Yes. Use the same weight (10 grams), which is 2 teaspoons (compared to 2 tablespoons of whole psyllium husks).
Related Posts
Vegan Almond Flour Mushroom Muffins (High-Protein, Gluten-Free)
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 3 tablespoons water
- 12 ounces mushrooms, coarsely chopped
- 1 cup chopped onion
- 1/2 teaspoon salt, divided
- 1 1/2 cups almond flour, (fine flour, not almond meal)
- 1/3 cup flaxseed meal, see notes for options
- 2 tablespoons whole psyllium husks
- 2 teaspoons baking powder
- 1/4 teaspoon ground pepper
- 1/3 cup plain nondairy milk, or water
- 1/2 cup packed fresh basil leaves, chopped (see notes for options))
Instructions
- In a large skillet, heat the water over medium-high heat. Cook and stir the mushrooms and onions for 5 to 7 minutes or until starting to brown and liquid from the vegetables has evaporated. Season with 1/8 teaspoon salt . Remove from heat and let cool.
- Preheat oven to 350F (180C). Line 8 cups of a 12-count standard muffin tin with silicone liners (ideally) or paper liners or foil liners
- In a large bowl, whisk together the almond flour, flaxseed meal, psyllium husks, baking powder, remaining salt and pepper. until well-blended.
- Add the milk to the flour mixture, stirring until well blended (the batter will be very thicks). Stir in the mushroom-onion mixture and basil.
- Divide batter equally among prepared cups.
- Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack to cool. Serve warm or at room temperature.
I love this! You are making food the way my body is asking to eat it. I’ve been playing with savory oats and savory baked goods too, though my body is sensitive to any type of flour now and baking starches. I am moving towards a whole food lifestyle, nothing refined or at least not too much of anything which is aligned with your smaller portions. I was so happy to find your recipes. Blessings!
So happy you are here, Sophia! 🙂
Yummy!
I used two flax eggs and two regular eggs. I only got 13 muffins though. If I increase the almond flour slightly, what other ingredient should I increase do you think?
Thank you so much! Can’t wait to try other recipes. I am a grain-free, dairy free eater.
Hi Sara! I am so glad you liked the muffins 🙂 Clever to go half and half with regular eggs and flax eggs, I am glad to hear that worked out.
Regarding the yield: you mention that you only got 13 muffins. The recipe is supposed to yield 12 muffins–so you actually got a bonus muffin. You can go ahead and fill up the cups to make 12.
It is hard for me to say how to adjust the recipe if you add “slightly” more almond flour. It also depends on what you are trying to achieve by adding more almond flour (e.g., dryer or firmer texture?) Things can get tricky when adjusting baking recipes, even more so with grain-free baking.
Are the eggs necessary for taste or just binding? Hoping to use some kind of egg replacement.
Hi ShoDav,
The eggs are for binding, but they also add some volume to the muffins. An egg sub should work, but I have not tried it. Let me know if you do!
Are the eggs an absolute must for this recipe, or might I be able to substitute ground flax seeds that have been mixed with water?
Hi Martha,
I have no tried this with flax eggs, but I think that should work.
These are delicious! Can they be stored at room temperature?
Sorry for not including that information, Cathy! The muffins will keep best if refrigerated (as long as 2 weeks, or freeze for several months). But they will certainly keep at room temp for a few days (I wouldn’t go past 3). Thanks, Cathy!