Flourless Amaranth Protein Muffins {vegan, gluten-free}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins
  • Yield: 9 muffins 1x


Whole grain amaranth breakfast treats that are vegan, flourless, gluten-free, high in fiber, almost 5 g protein, and only 119 calories.



  • 1  cup (250 mL) water
  • 1/3 cup (uncooked) amaranth
  • 1 tablespoon virgin coconut oil
  • 1/4 teaspoon fine sea salt
  • 1 cup rolled oats (certified GF, as needed), divided use
  • 1/4 cup vanilla plant-based (vegan) protein powder
  • 2 tablespoons coconut sugar
  • 1/3 cup packed dried fruit, chopped
  • 11/2 tablespoons chia seed, divided use


  1. Preheat oven to 350F(175C). Grease or spray 9 cups of a standard muffin tin.
  2. In a small saucepan, bring the water to a boil. Add the amaranth, reduce heat to low, cover and cook for 25 to 30 minutes (stirring occasionally) until thick and creamy. Scrape into a medium bowl and stir in the coconut oil and salt until blended. Let cool slightly (or entirely).
  3. In a food processor, process 3/4 of the oats into a flour. Add the oat flour, remaining 1/4 cup oats, protein powder, coconut sugar, dried fruit and 1 tablespoon of the chia, stirring until well blended (mixture will be thick). Divide equally between prepared cups, flattening and smoothing the tops. Sprinkle with the remaining chia seeds.
  4. Bake in the preheated oven for 25 to 26 minutes until golden brown at the edges and tops of bars feel dry. Transfer tin to a wire rack and cool for 10 minutes; remove from tin and cool completely.


Storage: Store in an airtight container at room temperature for 3 days, refrigerator for 1 week or freezer for 3 months.

  • Category: muffins, breakfast, snack


  • Serving Size: 1 bar/cookie
  • Calories: 119
  • Sugar: 5.3 g
  • Sodium: 103.6 mg
  • Fat: 3.6 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 18 g
  • Fiber: 3.2 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg
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