Vegan Protein Muffins With Chai And Vanilla

Moist vegan protein muffins flavored with chai spices and vanilla, topped with toasted coconut.

Prep Time 20

Cook Time 18

Total Time 38

Servings 12 servings

Stir 3 tablespoons flax meal with 1/2 cup of the warm water in a small bowl until combined; refrigerate at least 15 minutes to make a flax "egg".
Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with a little coconut oil.
Spread 1/2 cup unsweetened coconut flakes on a small baking sheet and toast in the oven 2–4 minutes until golden, watching closely; set aside for topping.
In a large bowl, whisk together 1 1/2 cups oat flour, 1/2 cup vanilla-chai protein powder, 2 1/2 tsp cinnamon, 2 1/2 tsp cardamom, 1 1/2 tsp ginger, 1 1/2 tsp allspice, 1/2 tsp clove, and 1/2 tsp salt.
In another large bowl, whisk 2 tablespoons melted coconut oil with 4 tablespoons of the remaining warm water and 3 tablespoons plus 1 teaspoon baking powder until slightly foamy.
Add the remaining 1/4 cup melted coconut oil, the rest of the warm water, 2/3 cup coconut sugar, 2/3 cup applesauce, 1/4 cup agave, and 1 tablespoon vanilla extract to the bowl; beat with an electric hand mixer until combined.
Stir the chilled flax egg into the wet mixture, then fold the dry ingredients into the wet until a thick batter forms.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full, and sprinkle toasted coconut flakes on top of each muffin.
Bake until lightly golden and a toothpick inserted into the center comes out clean, about 13–14 minutes.
Let the muffins cool in the pan to room temperature, then transfer to a wire rack to cool completely before serving.