NUTRITION

SERVINGS

INGREDIENTS

2 scoop Chocolate Vegan Protein Powder

0.25 cup Oat flour

1 tbsp Unsweetened cocoa powder

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tbsp Ground flaxseed

3 tbsp Water

0.5 cup Unsweetened soy milk

1 tsp Vanilla extract

1 tbsp Creamy almond butter

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a muffin tin with three to four parchment liners.

• 2

  In a small bowl, whisk the ground flaxseed with water and let it sit for 5 minutes until it reaches a gel-like consistency.

• 3

  In a large mixing bowl, combine the chocolate protein powder, oat flour, cocoa powder, baking powder, and sea salt.

• 4

  Add the soy milk, prepared flax egg, vanilla extract, and almond butter to the dry ingredients.

• 5

  Stir the mixture until just combined, being careful not to overmix the batter.

• 6

  Divide the batter evenly among the prepared muffin liners, filling them about three-quarters of the way.

• 7

  Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

• 8

  Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.