This recipe was made using sunwarrior chocolate vegan protein.
Preheat oven to 180 degrees C Make your flax egg in a small pot or mug and leave to thicken. Place dry ingredients into a bowl. Add half of the almond milk to the bowl and mix. Slowly add more milk until you get a thick porridge consistency, you may require more milk depending on what type protein that you use. Stir in your flax egg until combined. Spoon mix into a greased muffin tray and sprinkle seeds on top. (Optional step: half fill your mould, squeeze in a little Chocshot or add a square of chocolate, and then top with more mixture. Place in the oven and bake for 20mins. Leave to cool for a further 5 minutes on a wire rack.Vegan protein breakfast muffins
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