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Our family recently went on a vacation that involved three separate days of car travel. I knew busy mornings on the road meant fewer chances of finding healthy, high-protein, gluten-free breakfast and snack options. So I decided on a bit of meal prep ahead of time with these gluten-free muffins. 

These healthy protein muffins, made with frozen cherries and simple ingredients, turned out to be the perfect way to keep everyone full and happy. They’re freezer-friendly, taste just as good reheated in a toaster oven or microwave, and store well in an airtight container.

Each muffin has about 4.5 grams of protein and only 143 calories, with healthy fats from almond butter and wholesome gluten-free grains milled fresh in my NutriMill Classic. I used Publix Greenwise Vanilla Protein powder, but you can use your favorite plant-based protein powder, or even whey protein powder. 

Whether you’re packing for a road trip, looking for easy recipes for busy mornings, or simply want a healthy snack, this great recipe is one to keep in your recipe card collection.

Gluten-Free Fresh Milled Vanilla Cherry Protein Muffins

Yields 12 fluffy protein muffins

Ingredient List

Dry Ingredients

• ¾ cup fresh-milled oat flour (I get my grains from Azure Standard)
• ¼ cup fresh-milled millet flour
• ¼ cup fresh-milled sorghum flour
• ¼ cup vanilla protein powder
• 2 Tbsp flaxseed meal
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ tsp cinnamon

Wet Ingredients

• 2 large eggs (or flax eggs for vegan)
• ½ cup unsweetened applesauce (I get pantry staples like this from Thrive Market)
• ¼ cup almond butter (or peanut butter for a little variety)
• ½ cup maple syrup
• ¼ cup almond milk (or other non-dairy milk of choice)
• 1 tsp vanilla extract
• 1 cup cherries (or fresh blueberries for blueberry muffins)

Optional Add-ins:

• ¼ cup chocolate chips for extra indulgence (think Cherry Chocolate-chip muffins!) Azure Standard has the best chocolate chips!
• 1 tsp lemon zest or a splash of lemon juice for brightness

Complete Directions

1. Preheat oven to 350°F. Line a muffin tin with parchment muffin liners or paper liners.
2. Mill your grains (oat, millet, sorghum) in your NutriMill Classic for the best results.
3. In a large mixing bowl, whisk together all dry ingredients.
4. In another large bowl, whisk eggs, applesauce, almond butter, maple syrup, milk, and vanilla until smooth.
5. Pour the wet mixture into the dry mixture and stir gently until you have protein muffin batter. It will be slightly thin.
6. Fold in cherries or fresh blueberries (and chocolate chips, if using)
7. Scoop batter evenly into the prepared tin using a measuring cup for even portions.
8. Bake 18–20 minutes, until the end result is golden and a toothpick comes out clean.
9. Let cool completely before storing in an airtight container, at room temperature for 2-3 days. 

Storage & Freezer Tip

• Store at room temp for 2–3 days.
• For ultimate success in freezing, place muffins on a baking sheet to freeze, then store in a zip bag with parchment between each muffin.
• Reheat from frozen in the toaster oven for fresh-from-the-oven flavor.

Nutrition per Muffin

• Calories: 143
• Protein: 4.5g
• Fat: 4.8g
• Carbs: 20.7g

These fluffy muffins are a good muffin option for busy mornings, meal prep, and road trips. They’re made without xanthan gum, starches, or processed fillers—just whole grain muffins from freshly milled grains, extra protein, and fruit!

Are you looking for more fresh-milled, gluten-free inspiration? Join us on Facebook at Fresh Milled Flour | Gluten Free Grains

SHOP MY FAVORITE INGREDIENTS

Azure Standard for fresh grains, oats, millet, sorghum, pantry staples, and a whole lot more!

Thrive Market for organic pantry staples & natural sweeteners + Get 40% off your first order

Shop the grain mill I use (NutriMill Classic) + Get $20 off with code VINTAGEVIRTUES

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