If you're a Peloton devotee, you already know (and love) head instructor and fitness powerhouse, Robin Arzón. Praised for her effusive energy on and off the spin bike, Arzón moonlights as a podcast host, bestselling author, and passionate, plant-based chef. (Check out this video of Arzón teaching Katie how to make tofu tacos to get the full picture of Arzón's ability to make anything fun.)
Recently, Arzón lengthened her resumé once more when her debut cookbook, Eat to Hustle, hit the shelves. The collection focuses on protein-rich, vegan recipes that will keep you full on meatless Mondays. And our favorite amongst the 75 marvelous dishes might be her mini energy muffins.
"There’s a lot of ’90s nostalgia in this book, and these take me straight back," Arzón writes. "My mom wasn’t big on buying packaged snacks, so I was the kid with mystery treats in foil and baggies. But every time I went to a friend’s house, I wanted all the good stuff — especially those little mini muffins (you know the ones!)."
But instead of simply stocking up on Entenmann's, Arzón has transformed the childhood delicacy into something more satisfying: "This is my 'I'm an adult, I eat what I want' version, only with a little more balance. Still sweet, still snackable, just way more fuel for your day. I’m offering two varieties to suit your mood." Whether you opt for the blueberry or chocolate chip version, this easy protein boost will keep you buzzing with good vibes until lunchtime.
Robin Arzón's Mini Energy Muffins Recipe
Makes: 24 mini muffins
Easy lift
Under 30 minutes
Per serving (3 muffins, blueberry): 257 calories, 9g fat, 33g carbs, 3g fiber, 12g protein
Per serving (3 muffins, chocolate chip): 310 calories, 9g fat, 33g carbs, 2g fiber, 12g protein
Ingredients
- ¼ cup refined coconut oil, melted, plus more for the pan
- 1 cup unsweetened soy milk or other plant- based milk
- ½ cup coconut sugar
- 2 tablespoons pure maple syrup
- Juice of ½ lemon
- 1 cup whole wheat flour
- 1 cup vanilla protein powder
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup blueberries or mini vegan chocolate chips
Instructions
- Preheat the oven to 350°F. Brush the cups of a mini muffin tin with a light layer of coconut oil.
- In a large bowl, whisk the cup of coconut oil with the soy milk, coconut sugar, maple syrup, and lemon juice. Set a mesh strainer over the bowl and sift the flour, protein powder, baking powder, and salt into the batter. Use a rubber spatula to stir until almost combined, then add the blueberries or chocolate chips and finish folding.
- Fill each muffin cup to the top (work in batches if your muffin tin only makes 12). Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool for 5 minutes in the tin, then transfer to a wire rack to finish cooling. (Let the muffin tin finish cooling and brush with more coconut oil if baking in batches). Store in a zip-top bag at room temperature for up to 4 days.
Excerpted from Eat to Hustle, by Robin Arzón. Copyright © 2026 by Robin Arzón. Photograph by Johnny Miller. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
