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Vegan Protein Muffins With Chai And Vanilla

These Vegan Protein Muffins are bursting with chai and vanilla flavor! A healthy snack that packs a protein punch and satisfies your cravings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: Chai, Healthy, Protein, Vanilla
Servings: 12 servings

Ingredients

  • 3 tablespoons flax meal
  • 3/4 cup warm water divided
  • 1/2 cup unsweetened coconut flakes plus additional for topping
  • 1 1/2 cups oat flour (150 grams)
  • 1/2 cup vanilla-chai protein powder
  • 2 1/2 teaspoons cinnamon
  • 2 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground allspice
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil melted
  • 3 tablespoons baking powder plus 1 teaspoon
  • 2/3 cup coconut sugar
  • 2/3 cup unsweetened applesauce
  • 1/4 cup agave syrup
  • 1 tablespoon vanilla extract

Instructions

  • In a small bowl, mix the flax meal with 3 tablespoons of warm water. Stir well and let it sit for about 10 minutes until it thickens. This will act as your egg replacement.
  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with parchment paper or muffin liners.
  • In a large mixing bowl, whisk together the oat flour, vanilla-chai protein powder, cinnamon, cardamom, ginger, allspice, clove, baking powder, and salt until they are well blended.
  • In another bowl, combine the melted coconut oil, coconut sugar, unsweetened applesauce, agave syrup, vanilla extract, and the prepared flax egg. Stir until smooth.
  • Pour the wet mixture into the bowl of dry ingredients. Add the remaining 3/4 cup warm water. Gently fold the batter until just combined, being careful not to overmix.
  • Fold in the 1/2 cup of unsweetened coconut flakes until evenly distributed throughout the batter.
  • Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle additional coconut flakes on top for an attractive finish.
  • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these Vegan Protein Muffins With Chai And Vanilla warm or at room temperature!

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin Tin
  • Parchment Paper or Muffin Liners
  • Oven

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins for up to 3 months for longer storage.
  • To reheat, microwave for 15-20 seconds or bake at 350°F (175°C) for 5-10 minutes.