5 from 3 votes
Vegan Protein Muffins With Chai And Vanilla
These Vegan Protein Muffins With Chai And Vanilla are the perfect portable breakfast or healthy snack!
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
Servings:
12
Calories:
207 kcal
Course:
Breakfast, Snacks
Cuisine:
American
Ingredients
- 3 tablespoons flax meal
- 3/4 cup + 2 tablespoons water divided, warm
- 1/2 cup coconut flakes plus additional for topping, unsweetened
- 1 1/2 cups oat flour 150 grams
- 1/2 cup protein powder vanilla-chai
- 2 1/2 teaspoons cinnamon
- 2 1/2 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 + 1 teaspoon baking powder
- 2/3 cup coconut sugar
- 2/3 cup applesauce unsweetened
- 1/4 cup agave syrup
- 1 tablespoon vanilla extract
Instructions
- Place the flax meal into a small bowl and add in 1/2 cup of the warm water, reserving the rest for later. Stir to combine into a flax egg, and place into the refrigerator for at least 15 minutes.
- Preheat your oven to 375 degrees Fahrenheit and grease a muffin tin with coconut oil. Additionally, spread the coconut flakes onto a small baking pan and place into the oven until golden brown, about 2-4 minutes. They toast quickly, so keep an eye on them!
- In a large bowl, stir together the oat flour, protein powder, cinnamon, cardamom, ginger, allspice, clove, and salt. Set aside.
- In a separate large bowl, whisk together 2 tablespoons of the melted coconut oil with 4 tablespoons of the remaining water and the baking powder until well combined and fizzy.
- Add in the remaining coconut oil, water, coconut sugar, applesauce, agave, and vanilla. With an electric hand mixer, beat until well combined. Then, add in the chilled flax egg and beat again.
- Add the dry ingredients into the wet ingredients and stir until well combined. Your batter will be pretty thick.
- Spoon the dough into a muffin tin, filling the cavities only 3/4 full. Sprinkle on a few coconut flakes over top of each cavity.
- Bake until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean, about 13-14 minutes.
- Let cool to room temperature in the pan, and then transfer to a wire rack to cool completely.
- Enjoy!
Cup of Yum
Notes
- *I use a big ice cream scoop to make my muffins, as I find it gives them perfectly domed tops!
Nutrition Information
Calories
207kcal
(10%)
Carbohydrates
26g
(9%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
446mg
(19%)
Potassium
128mg
(3%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
19IU
(0%)
Vitamin C
1mg
(1%)
Calcium
214mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 207
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 446mg | 19% |
| Potassium | 128mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.