These Vegan Protein Muffins With Chai And Vanilla are the perfect portable breakfast or healthy snack!
Chai in a muffin > chai in a mug. That’s just the truth. These vegan protein muffins take all those cozy, spicy-sweet chai flavors—like cinnamon, ginger, cardamom, and clove—and bake them into soft, fluffy little bites that keep you full all morning long. I’m talking tender centers, crunchy coconut tops, and a warm vanilla finish that makes your whole kitchen smell like you’re crushing adulthood, even if you’re still in pajamas at 11 a.m.
I made these on a slow morning when everything felt off. I just needed something done—no decisions, no major thinking, just something warm and ready to eat that didn’t come from a drive-thru. And when I say they saved my day, I’m not exaggerating. These muffins freeze beautifully, they’re sweet without being too desserty, and they’ve officially replaced my morning toast-and-regret combo. I’ve even stashed a few in my glove box for those “forgot to eat again” days. Very responsible of me, honestly.
Are These Vegan Protein Muffins With Chai And Vanilla Healthy?
I enjoy these muffins in moderation, but they are pretty wholesome. They’re made primarily of oat flour, which is rich in fiber and great for sustained energy, flax for plant-based omega-3s, and some plant-based protein powder to power you through your morning. As a bonus, all the spices here—ginger, cinnamon, cardamom, allspice, clove—have legitimate antioxidant benefits. So there’s plenty of good to go around.
These muffins are gluten-free, dairy-free, egg-free, 100% vegan, and free of refined sugars. So you can feel pretty good about getting a little sweet fix early in the morning.
Chai Tastes Even Better Baked
Baking all those cozy chai spices into a muffin just works. I’ve had the tea, I’ve had the latte… but chai baked goods are my favorite way to enjoy all these sweet and spicy flavors. Cardamom, cinnamon, and vanilla are warm, complex, and comforting, which are all the ideal qualities of a muffin.
I’ll still sip chai when I want something warm and soothing in a cup. But let’s just say the mug has competition now.
How Do I Store Leftovers?
Let the muffins cool completely, then store them in an airtight container. They’ll last on the counter for 2-3 days or in the fridge for 4-5 days. You can also keep them in the freezer for up to 3 months.
Serving Suggestions
Serve your vegan chai muffins alongside a decadent Chai Latte for an explosion of warming flavors. Then, use up all your leftover spices to whip up a batch of Taylor Swift’s Chai Sugar Cookies and Chai Apple Bars.
Recipe
Ingredients
- 3 tablespoons flax meal
- 3/4 cup + 2 tablespoons warm water divided
- 1/2 cup unsweetened coconut flakes plus additional for topping
- 1 1/2 cups oat flour 150 grams
- 1/2 cup vanilla-chai protein powder
- 2 1/2 teaspoons cinnamon
- 2 1/2 ground cardamom
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon ground clove
- 1/2 teaspoon salt
- 1/4 cup coconut oil melted
- 3 tablespoons + 1 teaspoon baking powder
- 2/3 cup coconut sugar
- 2/3 cup unsweetened applesauce
- 1/4 cup agave
- 1 tablespoon vanilla extract
Instructions
- Place the flax meal into a small bowl and add in 1/2 cup of the warm water, reserving the rest for later. Stir to combine into a flax egg, and place into the refrigerator for at least 15 minutes.
- Preheat your oven to 375 degrees Fahrenheit and grease a muffin tin with coconut oil. Additionally, spread the coconut flakes onto a small baking pan and place into the oven until golden brown, about 2-4 minutes. They toast quickly, so keep an eye on them!
- In a large bowl, stir together the oat flour, protein powder, cinnamon, cardamom, ginger, allspice, clove, and salt. Set aside.
- In a separate large bowl, whisk together 2 tablespoons of the melted coconut oil with 4 tablespoons of the remaining water and the baking powder until well combined and fizzy.
- Add in the remaining coconut oil, water, coconut sugar, applesauce, agave, and vanilla. With an electric hand mixer, beat until well combined. Then, add in the chilled flax egg and beat again.
- Add the dry ingredients into the wet ingredients and stir until well combined. Your batter will be pretty thick.
- Spoon the dough into a muffin tin, filling the cavities only 3/4 full. Sprinkle on a few coconut flakes over top of each cavity.
- Bake until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean, about 13-14 minutes.
- Let cool to room temperature in the pan, and then transfer to a wire rack to cool completely.
- Enjoy!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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