Try this delicious vegan muffin recipe made with That Protein 'Pumpkin and Chia Seed Super Protein'. Tastes great when served with coconut cream.
Preheat oven to 220 °C. Grease 12 muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats and soak for 15 minutes.
In a separate bowl, beat together egg and oil and stir in oatmeal and that protein I Heart Pumpkin and Chia Seed Super Protein.
In a third bowl, sift together almond, cinnamon, dates, baking soda and sea salt.
Stir last mixture into wet ingredients until just combined.
Spoon batter into prepared muffin cases until cups are 2⁄3 full.
Bake in preheated oven for 15-25 minutes or until a tooth-pick inserted in centre of muffin comes out clean.
Serve with whipped coconut cream.
Ingredients
Directions
Preheat oven to 220 °C. Grease 12 muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats and soak for 15 minutes.
In a separate bowl, beat together egg and oil and stir in oatmeal and that protein I Heart Pumpkin and Chia Seed Super Protein.
In a third bowl, sift together almond, cinnamon, dates, baking soda and sea salt.
Stir last mixture into wet ingredients until just combined.
Spoon batter into prepared muffin cases until cups are 2⁄3 full.
Bake in preheated oven for 15-25 minutes or until a tooth-pick inserted in centre of muffin comes out clean.
Serve with whipped coconut cream.