The best Vegan Protein Pumpkin Muffin?
Have you ever tried chia seeds and water as an egg substitute? I hadn’t until this recipe. I was skeptical as I have tried chia recipes in the past with disastrous and unappetizing results. As a result, I wasn’t sure what to expect with the egg substitute. I felt optimistic when I went to add the chia seed mixture to the other wet ingredients and saw that it acted very much like egg does when used for baking. The end result? I got was a delicious and tasty muffin that vegans and non-vegans alike will enjoy. Do you have a recipe that can top this one? Please share it with me: firstname.lastname@example.org.
Pumpkin Pie Muffin Bites
1 1/4 cups all-purpose flour
1/2 cup Mike’s Mix Vegan Protein
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp cinnamon
1/2 tsp nutmet
1/4 tsp ginger
1 tsp pumpkin pie spice
3/4 cup pumpkin puree
3/4 cup unsweetened applesauce
1/2 cup sugar
2 tbsp coconut oil
1 tbsp vanilla
1/2 cup unsweetened almond milk
1 tbsp Mike’s Mix Chia Seeds
3 tbsp water
Mix 1 tbsp chia seeds with 3 tbsp water. Place in refrigerator for 15 minutes.
Preheat oven to 350 degrees
Line a 12 cup muffin tin with paper cups or spray with nonstick spray. If using paper cups, make sure to spray the inside of them
In a medium bowl, mix together flour, protein, baking powder, salt and spices
In a separate bowl, combine pumpkin, vanilla, sugar, applesauce, chia seed mixture and coconut oil. Slowly mix in almond milk.
Add wet ingredients to dry ingredients and mix until combined.
Pour into muffin cups and bake for 20 minutes
Muffins are done when a toothpick is inserted into the center and comes out clean
Cool for a few minutes before transferring to wire racks to finish cooling