Vegan Almond Flour Mushroom Muffins (High-Protein, Gluten-Free)

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—plain 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 memorable doing it).

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 reliable 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 proteinper muffin)
• High fiber (7 grams fiberper muffin)
• Gluten-free
• Grain-free
• Oil-free
• Quick and straightforward 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 betweenUS Customary(volume) andMetric(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 instructions 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:

• atcool room temperature for 1 day
• in therefrigerator for 4 days
• in thefreezer 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 is2 teaspoons(compared to 2 tablespoons of whole psyllium husks).

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