Soft and flakey, orange and creamy, these muffins just scream summer. And guess what…they’re vegan and gluten-free!


  • 1/2 Cup brown rice flour
  • 1/8 Cup coconut flour
  • 1 Scoop vanilla plant-based protein powder
  • 2 Teaspoon salt
  • 1 Teaspoon xanthan gum
  • 1 Tablespoon chia seeds
  • 1 Cup milk
  • 1 1/2 Tablespoon coconut oil
  • 1/8 Cup agave syrup
  • 20 Drops Orange NuStevia
  • Zest of one orange (about 1-2 teaspoons)


Step 1:

Preheat oven to 350F and line a muffin tin with foil liners (or coat pan with a generous amount of non-stick spray)

Step 2:

In a medium-sized bowl combine flours, protein powder, baking powder, salt, xanthan gum, and chia seeds and stir together.

Step 3:

In a separate bowl, add milk, oil, agave, stevia, and orange zest and stir to combine.

Step 4:

Add wet ingredients to dry ingredients and stir until all the flour is incorporated.

Step 5:

Spoon batter into muffin liners filling 3/4 of the way full.

Step 6:

Bake for 22-24 minutes or until the tops are slightly browned.

Step 7:

Once done, transfer to a wire rack and allow to cool for 10 minutes.

Step 8:

Enjoy alone with a glass of milk or coffee, or crumble over your favorite yogurt for a protein packed breakfast!