## 1 Introduction  
By 2050, according to the UN, the world's population is projected to have risen from 7 to 9.7 billion. To sustain this growing population, food production must be increased by 60% while also shaping awareness about nutrition, promoting balanced and healthy diets. Scientists are actively seeking alternatives to full-fledged animal protein that can be produced efficiently, quickly, and cost-effectively while placing a low burden on the planet [1]. Microalgae have gained recognition as a \"superfood\" and hold the potential to become a valuable source of supermaterials in the future, enhancing both the nutritional and functional quality of food [2, 3, 4, 5]. [PERSON] et al. [5], based on Spirulina cells, developed a hybrid forming strategy for mass production of drugs and explored their therapeutic efficacy for cancer cells. The commonly used microalgae varieties are Spirulina and Chlorella. The annual production is about 7500 tons of dry biomass of Spirulina and Chlorella microalgae (5000 and 2500 tons, respectively) [5]. Both Spirulina (arthospira) and Chlorella (vulgaris) exhibit high contents of complete protein (more than 50% dry weight), encompassing all essential amino acids, including endogenous and exogenous ones, pigments, long chain polyunsaturated fatty acids, sterols, and other compounds [6]. They also contain vitamins A, E, C, and B-group vitamins. This protein is characterized by a high biological value [3; 6]. _Chloerella vulgaris_ green is characterized by a relatively low fat content (5%) and a high total mineral content of 24% and is rich in calcium (4.7%) as well as in manganese and iron [2]. The literature describes the effects of adding microalgae biomass, such as Spirulina arthospira, _Chloerella vulgaris_, _Tetraselmis suecia_, and _Phaeodactylum tricornutum_, at 2 and 6% (g/100 g) on the physicochemical and sensory properties and antioxidant activity of cakes and the in vitro digestibility of microalgae biomass and cakes [7; 8]. Microalgae biomass has also been used as an alternative ingredient in snacks [9; 10], pasta [11], and bread [12]. Since microalgae belong to the plant kingdom, they can be consumed by people following a vegan diet. Proteins are an important nutrient, and in a vegan diet, it is necessary to ensure the supply of complete proteins and B vitamins, especially B\({}_{12}\)[13]. Scientific articles previously claimed that microalgae are the only plant-based source of vitamin B\({}_{12}\). However, about 64% of the vitamin B\({}_{12}\) in Spirulina arthospira algae biomass consists of inactive analogs that cannot be absorbed by humans. In contrast, research by [PERSON] et al. [13] suggests that _Chloerella_ sp. algae contain a form of vitamin B\({}_{12}\) that is assimilable by humans, making them potentially the only plant source. Furthermore, bioactive constituents found in algae exhibit antibacterial, antiviral, anticancer, anti-inflammatory, analgesic, and antioxidant properties [6]. Muffins are highly favored by consumers due to their versatility and the ease with which they can be modified to create a wide variety of muffin flavors, from sweet to savory. They can also be a very good carrier of nutritional or health-promoting ingredients. Unlike many other snack products, muffins possess a notable nutritional value, which contributes to their popularity. However, it is important to remember that muffin dough is a complex mixture comprising interacting ingredients such as sugar, fat, flour, eggs, and baking powder. Additional common ingredients include emulsifiers, preservatives, and milk powder [14; 15; 16; 17]. Typically, muffins exhibit a porous structure and significant volume. This structure is achieved by incorporating foam stabilizers, such as eggs, egg whites, and--to a lesser extent--milk proteins, which slow down the coalescence of air bubbles. Fats and oils are used to create a moist texture and prevent a dry mouthfeel [14; 15].