Red pepper protein breakfast muffins

Red pepper protein breakfast muffins

A simple, savoury breakfast muffin boosted with Lean Superfood Protein Shake for extra protein to start the day right. Top with a little pesto or coconut oil and you have a tasty brekkie for all ages.

7 servings


15 minutes + 18-20 minutes cook time


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1 C chickpea flour
¼ C polenta or semolina flour
¼ C Lean Superfoods Protein Shake
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
¼ C coconut milk
¾ C water
¼ C diced red pepper
½ C black olives diced
¼ C corn
¼ C chickpeas
1 Tbsp fresh parsley diced
½ tsp dried garlic flakes
½ tsp dried oregano
1 tsp pesto of choice
½ C vegan cheese (optional)
1 roll of vegan Puff pastry (optional)
Black onion seeds for decoration


Step 1:

Preheat the oven to 180℃.

Step 2:

Sift the flours, baking powder, baking soda, protein powder and salt into a bowl.

Step 3:

Gradually add in the milk, water and the rest of the ingredients and mix well.

Step 4:

You can put the muffin mix directly into the moulds, or if you are using the puff pastry, then roll out the puff pastry sheet, cut out round shapes a bit bigger than the muffin moulds and scoop in 2-3 tablespoons for each muffin.
Created by @lifeinthesouthco

Step 5:

Top with a few more diced olives and black onion seeds, and place in the oven to bake until golden.

Step 6:

Remove to cool before serving. Store in an airtight container for up to two days or freeze for a great breakfast option.


If you would like to keep the Lean Superfood Shake raw, then leave it out of the recipe and add it to this spiraline pesto recipe or this coriander pesto instead, as a topping for the muffins.

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