Vegan Vanilla Chai Protein Muffins Recipe

Name: Vegan Vanilla Chai Protein Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons Flax Meal; 3/4 cups Plus 2 Tablespoons Warm Water, Divided; 1/2 cups Unsweetened Coconut Flakes, Plus Additional For Topping; 1-1/2 cup Oat Flour, Gluten Free If Needed (150g); 1/2 cups Plant Fusion Vanilla Chai Protein Powder; 2-1/2 teaspoons Cinnamon; 2-1/2 Ground Cardamom; 1-1/2 teaspoon Ground Ginger; 1-1/2 teaspoon Ground Allspice; 1/2 teaspoons Ground Clove; 1/2 teaspoons Salt; 1/4 cups Coconut Oil, Melted, Divided; 3 Tablespoons Plus 1 Teaspoon Baking Powder; 2/3 cups Coconut Sugar; 2/3 cups Unsweetened Apple Sauce; 1/4 cups Agave; 1 Tablespoon Raw Vanilla Extract

Servings: persons

3 teaspoons Flax Meal
3/4 cups Plus 2 Tablespoons Warm Water, Divided
1/2 cups Unsweetened Coconut Flakes, Plus Additional For Topping
1-1/2 cup Oat Flour, Gluten Free If Needed (150g)
1/2 cups Plant Fusion Vanilla Chai Protein Powder
2-1/2 teaspoons Cinnamon
2-1/2 Ground Cardamom
1-1/2 teaspoon Ground Ginger
1-1/2 teaspoon Ground Allspice
1/2 teaspoons Ground Clove
1/2 teaspoons Salt
1/4 cups Coconut Oil, Melted, Divided
3 Tablespoons Plus 1 Teaspoon Baking Powder
2/3 cups Coconut Sugar
2/3 cups Unsweetened Apple Sauce
1/4 cups Agave
1 Tablespoon Raw Vanilla Extract

1
Place flax meal into a small bowl and add in 1/2 cup of the warm water, reserving the rest for later. Stir to combine and place into the refrigerator for at least 15 minutes.
2
Preheat oven to 375u00b0F and grease a muffin tin with coconut oil. Additionally, spread coconut flakes onto a small baking pan and place into oven until golden brown, about 2-4 minutes. They toast quickly, so keep an eye on them!
3
In a large bowl, stir together oat flour, protein powder, cinnamon, cardamom, ginger, allspice, clove and salt. Set aside.
4
In a separate large bowl, whisk together 2 tablespoons melted coconut oil with 4 tablespoons of the remaining water, and the baking powder until well combined and fizzy. Add the remaining coconut oil, water, coconut sugar, apple sauce, agave and vanilla. With an electric hand mixer, beat until well combined. Then, add in the chilled flax eggs and beat again.
5
Add dry ingredients into wet ingredients and stir until well combined. Your batter will be pretty thick, Spoon the dough into the muffin tin, filling the cavities only 3/4 full. Sprinkle on a few more coconut flakes.
6
Bake until 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. Devour.
7
Note: I use a big ice cream scoop to make my muffins, as I find it gives them perfectly domed tops!

641

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 teaspoons Flax Meal, 3/4 cups Plus 2 Tablespoons Warm Water, Divided, 1/2 cups Unsweetened Coconut Flakes, Plus Additional For Topping, 1-1/2 cup Oat Flour, Gluten Free If Needed (150g), and more.

Yes, Vegan Vanilla Chai Protein Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Vanilla Chai Protein Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions