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Cinnamon Apple Oat Muffins

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Cinnamon Apple Oat Muffins!

Apple Oat Muffins

These Cinnamon Apple Oat Muffins are my favourite go-to fall breakfast right now. They are the perfect breakfast to make ahead on a Sunday and enjoy all week long. These muffins incorporate both applesauce and diced apples to maximize flavour. I went apple picking and made a big batch of applesauce to use in these muffins, but you can also use store-bought, unsweetened applesauce. The addition of applesauce also makes these muffins super moist.

These muffins are a healthier version of your typical muffins. They are vegan, gluten-free, and refined sugar-free. They’re made with whole grain oats to provide you with quick energy and include almonds and soy milk for added protein. You can also add additional protein to these muffins by swapping out 1/2 cup of oat flour for your favourite unsweetened protein powder. My favourite is Botanica Perfect Protein. You can also enjoy these muffins with a glass of soy milk or a handful of nuts for additional protein and healthy fats to keep you feeling full throughout the morning.

For more delicious and healthy muffin recipes, try my Blueberry Oatmeal Muffins or Pumpkin Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Cinnamon Apple Oat Muffins

Laura Brining
Delicious and healthy Cinnamon Apple Oat Muffins!
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 1 1/2 cups oat flour oats blended into a fine flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup unsweetened applesauce
  • 2 tablespoons apple cider vinegar
  • 1/4 cup maple syrup
  • 1/2 cup soy milk or other nut milk
  • 1 3/4 cups oats
  • 1/2 cup sliced almonds or another nut of choice
  • 1/2 cup apples diced and peeled

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Prepare a 12 cup muffin pan with silicone liners or lightly grease with coconut oil.
  • Add 1 1/2 cups of oat flour or 1 1/2 cups of oats into a blender and blend into a fine flour. Add baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until fully combined.
  • Add applesauce, apple cider vinegar, maple syrup, and soy milk. Blend until combined.
  • Remove blade from blender and stir in 1 3/4 cups of oats until combined. Add sliced almonds and diced apples. Stir until combined.
  • Scoop muffin mixture evenly into the prepared muffin pan.
  • Bake in the preheated oven for about 30 minutes, until an inserted toothpick comes out clean. Let cool before eating.

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Apple Oat Muffins

Top 5 Vegan Back to School Snacks

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Top 5 Vegan Back to School Snacks!

With back to school season upon us, everyone is looking for quick and easy snack and meal ideas. The easiest way to ensure you eat healthy throughout the day and the entire week is to plan ahead and meal prep. I like making one homemade snack at the start of each week, and that way I have delicious and healthy snacks to pack for my day all week long. Here are my top 5 back to school snacks. Each one is vegan, gluten-free, and refined sugar-free. These vegan back to school snacks are perfect to pack in your lunch, to grab as a quick snack when you get home, or even for a quick breakfast on the go.

1. Cherry Chocolate Chunk Energy Bars

These Cherry Chocolate Chunk Energy Bars are the perfect snack for on the go. They are made with complete carbs, lots of healthy fats, and added protein. They also have unsweetened chocolate which helps satisfy any sweet tooth cravings you may have throughout the day. I like to wrap these up in tin foil so I can easily bring them to work or school. I also freeze any extras I have so I always have some on hand to grab and go!

2. Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are one of my favourite snacks. I also eat these muffins for breakfast, especially if I’m in a rush. They are super moist and fluffy and filled with blueberries. You can also substitute the blueberries for whatever fruit you like. If you need a nut-free snack for school, you can leave out the almonds altogether or substitute with your favourite seeds for protein, and replace the almond milk with coconut or soy milk.

3. Chocolate Protein Muffins

These Chocolate Protein Muffins are a great snack to help you get through your day. They are super chocolaty and fluffy, yet they almost taste like a dessert. They are made with added protein to help keep you full throughout your day at school. These muffins can also be made nut-free by substituting the almond milk for your favourite plant-based milk.

4. Sweet and Salty Peanut Bars

These Sweet and Salty Peanut Bars are a perfect after-school snack. They are packed with protein and healthy fats to keep you feeling full until dinner time. They are chewy and delicious and the perfect combo of sweet and salty.

5. Pumpkin Muffins

These muffins are the perfect fall snack. They are super moist and delicious and perfect to enjoy during this back to school season. For anyone who needs nut-free snacks, these muffins can also be made nut-free by swapping the almond milk with your favourite plant-based milk and leaving out the walnuts.

For easy make-ahead breakfast ideas, try my Overnight Chia Oats, Healthy Toasted Granola, or Classic Vanilla Chia Seed Pudding!

Vegan Mini Lemon Cheesecakes (V + GF + RSF)

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Vegan Mini Lemon Cheesecakes!

Vegan Mini Lemon Cheesecakes

These Vegan Mini Lemon Cheesecakes are super cute and delicious! A simple pecan and date crust is topped with a rich and creamy lemon cheesecake filling. They’re light and refreshing and perfect for summer!

These mini cheesecakes are super healthy. They are packed with healthy fats from the cashews, pecans, and coconut cream. Healthy fats leave you feeling full and satisfied for longer, unlike many sugary desserts made with empty white carbs. These are slightly sweetened with dates and only 2 tablespoons of maple syrup. These delicious cheesecakes are vegan, gluten-free, and refined sugar-free – but no one will ever know!

For more light and refreshing summer desserts, try my Chocolate Cupcakes with Coconut Cashew Cream Vanilla Frosting or my Strawberry Cheesecake Bites!

Follow me on Instagram @livesimplyhealthy and be sure to tag me so I can see your creations!

Vegan Mini Lemon Cheesecakes

Vegan Mini Lemon Cheesecakes (V + GF + RSF)

Laura Brining
Light and delicious Vegan Mini Lemon Cheesecakes!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 24

Ingredients
  

Cheesecake Crust:

  • 1 1/4 cups pecans
  • 2/3 cups Medjool dates pitted

Filling:

  • 1 cup raw cashews soaked in water for 6 hours or overnight
  • 1/2 cup coconut cream the thick part from a chilled can of coconut milk
  • 4 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 5 tablespoons lemon juice
  • 1 1/2 teaspoons lemon zest

Instructions
 

Cheesecake Crust:

  • Add pecans and dates to a blender. Blend on high speed until fully combined and fine, sticky crumbs are formed. Scoop half tablespoons of the mixture into a 24 cup mini muffin pan, or scoop tablespoons of the mixture into a 12 cup muffin pan.
  • Press the mixture firmly into the bottom of each muffin tin.

Filling:

  • Add all ingredients into a blender. Blend on high until fully combined and smooth. This may take up to a couple of minutes depending on your blender. Scrape down the sides as necessary.
  • Pour the mixture evenly into the prepared muffin tins.
  • Place the cheesecakes into the freezer until firm, about 30 minutes.
  • Pop the cheesecakes out of each muffin tin using a sharp knife. It is easier to pop each cheesecake out if they are frozen.
  • Serve immediately or store in the fridge for up to a week or in the freezer for up to a month.

Vegan Mini Lemon Cheesecakes

Vegan Chocolate Cupcakes (V + GF + RSF)

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Vegan Chocolate Cupcakes!

Vegan Chocolate Cupcakes

A classic Chocolate Cupcake recipe – made vegan, gluten-free, and refined sugar-free! These cupcakes are light and fluffy and are perfect for your new go-to classic chocolate cupcake recipe. They have a rich chocolate flavour and are not overly sweet.

These cupcakes are made with wholesome ingredients like oats, coconut milk, and coconut yogurt. I lightly sweetened these cupcakes with maple syrup, which is a natural sweetener with loads of minerals.

I like to frost these cupcakes with my Healthy Vegan Vanilla Frosting (pictured above), but if you’re looking for an even richer, chocolatey flavour – try my Fudgy Chocolate Frosting, made with a secret ingredient that adds tons of plant-based protein and fiber! These would also be great topped with fresh berries in the summer.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Healthy Vegan Vanilla Frosting

Vegan Chocolate Cupcakes

Laura Brining
Light and fluffy Chocolate Cupcakes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 2 3/4 cups oat flour 2 3/4 cups oats blended into a fine flour
  • 1/2 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons apple cider vinegar
  • 1 cup coconut yogurt
  • 1/4 cup + 2 tablespoons maple syrup
  • 1/4 cup + 2 tablespoons coconut milk

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with silicone baking cups or lightly grease with coconut oil.
  • Add oat flour, cocoa powder, baking powder, and baking soda to a large mixing bowl. Stir to combine.
  • Add apple cider vinegar, coconut yogurt, maple syrup, and coconut milk to the bowl. Stir until fully combined and smooth.
  • Add batter to the prepared muffin tins. Bake in preheated oven until a toothpick comes out clean, about 30-32 minutes.
  • Let cupcakes cool before frosting.

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Vegan Chocolate Cupcakes

Vegan Strawberry Cheesecake Bites

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Vegan Strawberry Cheesecake Bites!

vegan strawberry cheesecake bites

vegan strawberry cheesecake bites

These Vegan Strawberry Cheesecake Bites are super delectable. They are creamy and rich, and practically melt in your mouth. These bites are perfect to make throughout summer with fresh strawberries, but they can be enjoyed any time of year and taste great made with frozen strawberries as well. Bring them to all your summer potlucks and BBQs, they’re sure to be a hit – even with your non-vegan friends and family. They are easily transported in a container but try to keep them refrigerated until just before serving.

Although these Vegan Strawberry Cheesecake Bites taste like the perfect sweet treat, they are secretly healthy. They are vegan, gluten-free, and refined sugar-free. The base is made solely with pecans and dates. The cheesecake filling is made using soaked cashews and coconut cream and is lightly sweetened with maple syrup. The sticky strawberry topping is made with strawberries, a dash of maple syrup, and a little cornstarch to help it thicken.

These are super easy and quick to make, and can easily be made in advance. Store the bites in the refrigerator for up to a week, or freeze them and place the bites in the fridge a couple of hours before you want to enjoy them.

Looking for more sweet summer treats? Try my Mini Lemon Cheesecakes, Strawberry Shortcake, or Salted Popcorn Chocolate Chunk Cookies.

Follow me on Instagram @livesimplyhealthy for more recipes and nutrition tips!

vegan strawberry cheesecake

Vegan Strawberry Cheesecake Bites

Laura Brining
Delicious and light Strawberry Cheesecake Bites!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 36

Ingredients
  

Base:

  • 1 1/2 cups pecans
  • 3/4 cups Medjool dates pitted

Cheesecake Filling:

  • 1 cup soaked and drained cashews soaked in water overnight or for 6 hours
  • 1/2 cup coconut cream the thick part from a full fat can of coconut milk
  • 4 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla

Strawberry Sauce:

  • 1 cups fresh or frozen strawberries
  • 1 tablespoon maple syrup

Instructions
 

Base:

  • Add the pecans and pitted dates to a blender or food processor and blend until ingredients are fully combined and form a crumb-like texture.
  • Tightly press the mixture into a 9x9 baking dish lined with parchment paper. Set aside and prepare the Cheesecake Filling.

Cheesecake Filling:

  • Add the soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla to a blender or food processor. Blend until the mixture is fully combined and smooth, scraping down the sides as needed. This may take up to 5 minutes depending on your blender.
  • Pour the mixture over the prepared base. Place in the fridge while you prepare the Strawberry Sauce.

Strawberry Sauce:

  • Add fresh or thawed frozen strawberries to a blender along with the maple syrup. Blend until smooth.
  • Add the blended strawberries to a small saucepan. Bring the sauce to a light boil and then reduce the heat to medium-low and simmer until the sauce has reduced slightly, about 5-10 minutes.
  • Pour the sauce over your prepared cheesecake and swirl into the mixture with a toothpick or knife.
  • Place the cheesecake into the fridge to firm for at least 2 hours, or overnight.
  • Slice into 36 squares. Store the sliced squares in the fridge or freezer. Let thaw before serving.

vegan strawberry cheesecake bites

DIY Exfoliating Matcha Face Mask

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DIY Exfoliating Matcha Face Mask!

This DIY Exfoliating Matcha Face Mask is quick and easy to make and leaves your skin feeling super smooth, soft, and glowing. Each ingredient has many benefits for your skin and contributes to the overall effect of this face mask.

  • Coconut Oil – Coconut oil is antibacterial, antifungal, and hydrating. It helps lock in moisture and leaves your skin feeling super smooth. The antibacterial and antifungal properties can help with acne.
  • Sugar – Sugar is a natural hydrant. It draws moisture from the environment into your skin. It is also an exfoliant which helps remove dead skin and leaves your skin glowing.
  • Matcha Green Tea – Matcha is packed with antioxidants and anti-inflammatory properties. This helps to treat redness. It also helps shrink pores and the antioxidants help with brightening your skin.
  • Oat Flour – Oats are very hydrating and help to soothe inflamed skin. They are very healing on your skin and help with blackheads. Oats are also a natural exfoliant helping to remove dead skin.
  • Lemon Essential Oil – Leamon Essential oil is an astringent. It helps to detoxify your skin and reduces excess oil. It has antiseptic properties which help treat acne. It is also nourishing for your skin and leaves your skin brighter.
  • Tea Tree Essential Oil – Tea tree oil is a miracle oil for many reasons. It has antiviral, antibacterial, and antifungal properties which all help to treat acne. The antiseptic properties help remove impurities, as well as discoloration and dark spots. It is also great for cleaning your pores.
  • Lavender Essential Oil – Lavender oil is packed with antioxidants and anti-inflammatory properties which help with reducing signs of aging and fighting acne.

I like to leave this on for 10-15 minutes, but before washing it off I rub it into my skin in circular motions to help exfoliate and remove the excess dead skin from my face.

DIY Exfoliating Matcha Face Mask

Laura Brining
A quick and easy DIY Exfoliating Matcha Face Mask!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 face mask

Ingredients
  

  • 1 tablespoon sugar
  • 1 tablespoon oat flour oats blended into a flour
  • 1 tablespoon matcha powder
  • 1 tablespoon coconut oil melted
  • optional 10 drops of essential oils - I use a combination of lemon, tea tree, and lavender.

Instructions
 

  • Add the sugar, oat flour, and matcha powder to a small bowl. Stir to combine.
  • Add <g class="gr_ gr_70 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar replaceWithoutSep" id="70" data-gr-id="70">in</g> the melted coconut oil and essential oils. Stir until <g class="gr_ gr_73 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-del replaceWithoutSep" id="73" data-gr-id="73">a runny</g> paste forms.
  • Use a makeup brush or your hands to apply the face mask to your face. You can use this on any problem areas on your skin, including your back or arms.
  • Let it sit on your skin for 10-15 minutes. Before washing it off you can rub the face mask into your skin in a circular motion, helping to exfoliate your skin.
  • <g class="gr_ gr_68 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="68" data-gr-id="68">Shower</g> or wash the face mask off with water and a face cloth.

Black Bean and Corn Salad

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Black Bean and Corn Salad!

Black Bean and Corn Salad

This Black Bean and Corn Salad is delicious and refreshing! It makes a perfect summer meal and is one of my favourite go-to dinners throughout the summer months. The best part about this salad is its versatility. It is great served on its own, but it is even more delicious served over a bed of greens, paired with brown rice, topped with guacamole or avocado chunks, drizzled with spicy vegan nacho cheese sauce, or served with mango salsa. The combinations are endless and make this meal delicious and exciting each and every time.

This meal is packed with tons of plant-based protein and fiber. It is loaded with vegetables and is a super satisfying meal. Serving it with avocado adds lots of healthy fats, and pairing it with brown rice adds complete carbohydrates. It’s great enjoyed all summer long!

For more summer dinner inspiration, try my Mediterranean Platter, Creamy Tomato Red Pepper Soup, or Black Bean & Mushroom Tacos.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Black Bean and Corn Salad

Laura Brining
A summery Black Bean Salad with fresh corn!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • 4 cobs of fresh corn cooked and kernels removed
  • Two 540 ml cans of black beans washed and drained
  • 1 cup yellow bell pepper cubed
  • 1/4 cup chopped fresh cilantro
  • Juice from 1/2 of a lime
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon onion powder

Instructions
 

  • Add fresh corn, black beans, yellow bell pepper, and fresh cilantro to a large bowl.
  • Add the fresh lime juice. Season with salt, pepper, cumin, garlic powder, chili powder, and onion powder. Stir until well combined.
  • Serve immediately or chill in the fridge before serving.

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Black Bean and Corn Salad

Sweet and Salty Peanut Bars (V + GF + RSF)

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Sweet and Salty Peanut Bars!

These Sweet and Salty Peanut Bars are chewy and delicious. They make a perfect healthy and filling snack, or can also be enjoyed with breakfast. The peanuts and peanut butter add protein, while the oats and puffed quinoa add complete carbohydrates. They are sweetened with date paste, which is a natural sweetener packed with fiber and nutrients. Simply soak your dates in warm water, and then blend into a smooth paste. The added sea salt turns this chewy snack into a delicious sweet and salty combo.

Store them in the fridge for up to a week or try freezing them and taking one or two out at a time to dethaw before eating.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

For more healthy snacks, try my Peanut Butter Rice Krispie Cups, Chocolate Almond Pulp Energy Balls or Peanut Butter Oatmeal Cookies.

Sweet and Salty Peanut Bars (V + GF + RSF)

Laura Brining
Delicious and healthy Sweet and Salty Peanut Bars!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 16

Ingredients
  

  • 1 cup Medjool dates pitted
  • 1/2 cup warm water
  • 1/4 cup salted and roasted peanuts
  • 2 1/2 cups rolled oats
  • 1/4 cup puffed quinoa
  • 1/4 cup shredded unsweetened coconut
  • 1/2 cup natural peanut butter
  • 1/8 teaspoon coarse sea salt

Instructions
 

  • Cover the pitted dates in the 1/2 cup of warm water. Let soak for 5-10 minutes, or longer.
  • Add roasted peanuts, rolled oats, puffed quinoa, and shredded unsweetened coconut in a large bowl. Stir to combine.
  • Blend the soaked dates and the soaking liquid in a blender until a smooth paste forms. Add the date paste and natural peanut butter to the oat mixture. Stir until fully combined.
  • Firmly press the mixture in a 9x9 baking dish. Sprinkle the coarse sea salt evenly over the top of the bars. Let set in the fridge for 15-20 minutes, or longer.
  • Once set, slice into 16 bars.
  • Store bars in the fridge for up to a week or freezer for up to a month. I like to individually wrap the bars and keep them in the freezer for when I need a quick snack on the go.

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Sweet and Salty Peanut Bars Vegan

 

Vegan Chipotle Chili

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Vegan Chipotle Chili!

This Vegan Chipotle Chili is such a hearty and delicious meal. The smoked paprika and chipotle powder add a rich depth of flavour and bring out the smokiness of this chili. It is perfect enjoyed on a rainy day or for a healthy and balanced pre or post workout meal. The black beans and red kidney beans add tons of protein, while the quinoa adds both additional protein and complete carbohydrates. Adding sliced avocado would compliment this meal perfectly, and would also add some healthy fats. I like to serve this chili in stuffed peppers with a creamy dressing and fresh guacamole, but it is also delicious on its own!

Vegan Chipotle Chili

Laura Brining
A delicious Vegan Chipotle Chili
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon chipotle powder
  • 1 cup veggie broth homemade or store-bought
  • 1/4 cup quinoa
  • One 540 ml can black beans
  • One 540 ml can red kidney beans
  • Two 398 ml cans tomato sauce
  • 3 teaspoons maple syrup
  • 1 teaspoon soy sauce

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add garlic and onion. Season with salt, pepper, smoked paprika, and chipotle powder. Stir until soft, about 3-5 minutes.
  • Add veggie broth, quinoa, black beans, red kidney beans, tomato sauce, maple syrup, and soy sauce. Stir until well combined.
  • Cover and let simmer over low to medium heat for 35 minutes, or until quinoa is cooked through.
  • Serve immediately.

Vegan Chocolate Protein Muffins

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Vegan Chocolate Protein Muffins!

Vegan Chocolate Protein Muffins

These Vegan Chocolate Protein Muffins are the perfect healthy snack or breakfast. They are gluten-free, vegan, and refined sugar-free. You can also make these muffins nut-free by substituting coconut milk for the almond milk, making them perfect for school lunches.

Chocolate protein powder adds extra protein to these muffins, helping to make you feel fuller for longer.

This protein is fully plant-based and made with clean ingredients. There is no added sugar, which is what I look for in a protein powder. Not only does this add healthy plant-based protein, but this product is packed with added greens. I’m always looking for ways to add extra greens into my diet, and this is the perfect way to do so without even noticing.

I like to drizzle almond butter or peanut butter over these muffins, but they are also delicious on their own. They are light and fluffy and perfect for a quick snack.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Banana Chocolate Chunk Muffins, or Lemon Cranberry Muffins.

Vegan Chocolate Protein Muffins (V + GF + RSF)

Laura Brining
Delicious and healthy Vegan Chocolate Protein Muffins!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

  • 2 cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup chocolate protein powder
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 cup coconut yogurt
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners or grease with coconut oil.
  • Add oat flour, baking powder, baking soda, salt, cocoa powder, and chocolate protein powder to a large bowl or blender. Stir or blend on high until fully combined.
  • Add almond milk, maple syrup, apple cider vinegar, coconut yogurt, and vanilla. Stir or blend until fully incorporated and smooth.
  • Scoop muffin mixture evenly into prepared muffin tins.
  • Bake in preheated oven for 20-23 minutes, or until a toothpick inserted comes out clean.
  • Allow muffins to cool. Drizzle with almond butter or peanut butter if desired, and enjoy!

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Vegan Chocolate Protein Muffins