Vegan Muffins and Coconut Yogurt

Ingredients

• 2 1/4 cups (203 g) oat flour (or oatmeal)
• 1 tsp (4.6 g) baking soda
• 1 tsp (5 g) baking powder
• Dash of salt
• 1/2 cup (96 g) coconut sugar
• 2 scoops (48 g) vegan protein powder
• 1 tsp (2.6 g) cinnamon
• 1/2 cup (122 g) unsweetened apple sauce
• 1/2 cup (57 g) shredded carrots
• 1/2 cup (123 g) almond milk
• 1/4 cup (54.5 g) coconut oil
• 1 tsp (4 g) vanilla extract
• 1 cup (244 g) coconut milk yogurt

Directions

1. Preheat oven to 350°F (176°C).
2. Line muffin tray with liners or spray with non-stick spray.
3. Blend oats in a food processor or blender until flour like consistency.
4. Combine oat flour, coconut palm sugar, baking powder, baking soda, cinnamon and salt.
5. In a separate bowl, combine unsweetened apple sauce, carrots, almond milk, coconut oil and salt.
6. Add dry ingredients to wet ingredients and stir until just combined, then add in protein powder.
7. Scoop batter into 10 cups and bake for 20-25 minutes
8. Let cool and place in air tight container for up to 5 days.
9. Serve two muffins with a side of coconut yogurt.

Servings: 4

Prep time: 10 mins

Cooking time: 20-25 mins

Nutrition Info

Calories: 511, Carbohydrate: 68 grams, Protein: 16 grams, Fat: 22 grams