Vegan Protein Muffins

Step 1

Preheat oven to 400 degrees F.

Step 2

Lightly grease each slot of a standard muffin tin. Use paper liners to keep the recipe oil-free. *See note

Step 3

Prepare flax eggs in a small bowl, by mixing together the ground flax & water. Set aside about 10 minutes. It will thicken up and become gel-like.

Step 4

When the flax eggs are ready, add all the ingredients (except the toppings) into a high-powered blender or food processor. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.

Step 5

Pour mixture into each slot about 3/4 of the way full. Sprinkle each one with your favorite toppings (*Don't press the toppings into the batter. I feel like it yields a flatter muffin this way). Bake for 15-18 minutes, until lightly golden brown. Insert a toothpick in the middle of a muffin or two. If it comes out mostly clean, they are done.

Step 6

Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes. The muffins might flatten out a little bit...it's normal. *To avoid the liner sticking to the muffin, let them completely cool before enjoying. If not using liners, gently pop out each muffin with a butter knife.