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VANILLA CHAI PROTEIN MUFFINS

5 from 2 votes
Looking for a sweet treat that packs a protein punch? Dive into the world of Vanilla Chai Protein Muffins. These muffins are not just delicious; they are a powerhouse of protein and the spicy warmth of chai. They’re perfect for those who want a nourishing snack that satisfies both the sweet tooth and the muscles. So, are you ready to whip up a batch?
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 people
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour 240g
  • 1 cup vanilla protein powder 110g
  • 1 tbsp baking powder 15g
  • ½ tsp baking soda 3g
  • ¼ tsp salt 1.5g
  • 1 tbsp ground cinnamon 15g
  • 2 tsp ground ginger 10g
  • ½ tsp ground cardamom 2.5g
  • ¼ tsp ground cloves 1g
  • ¼ tsp ground nutmeg 1g
  • 2 large eggs
  • 1 cup unsweetened almond milk 240ml
  • ½ cup maple syrup 120ml
  • ¼ cup melted coconut oil 60ml
  • 1 tsp vanilla extract 5ml

Method
 

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the flour, vanilla protein powder, baking powder, baking soda, salt, and all the spices. Whisk these dry ingredients together, ensuring there are no lumps.
  3. In a separate bowl, beat the eggs. Then, add the almond milk, maple syrup, melted coconut oil, and vanilla extract. Mix well.
  4. Slowly fold the wet ingredients into the dry mix. Gently stir until the batter is just combined. Remember, over-mixing can lead to dense Vanilla Chai Protein Muffins, so keep it light!
  5. Using a scoop, divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Slide the muffin tin into the oven and bake for 18-20 minutes. The Vanilla Chai Protein Muffins should spring back when lightly touched, or a toothpick inserted in the center should come out clean.
  7. Once baked, remove from the oven and let them cool in the tin for 5 minutes. After that, transfer the muffins to a wire rack to cool completely.

Notes

For a more intense chai flavor, steep a chai tea bag in the almond milk for 10 minutes before adding it to the mix.
If you want to make these Vanilla Chai Protein Muffins gluten-free, substitute the all-purpose flour with a gluten-free blend.
Don’t overbake. Keeping an eye on these beauties is essential. They’re at their best when they’re moist and fluffy.
Store these Vanilla Chai Protein Muffins in an airtight container at room temperature for up to three days.
  • Serve your Vanilla Chai Protein Muffins warm with a smear of almond butter for an extra protein kick.
  • A cold glass of almond milk complements the spicy and sweet notes of these muffins beautifully.
  • If you're on the go, pair your muffin with a fresh fruit salad or a handful of nuts to balance out your snack.