- 2 tbsp flaxseed meal
- 1 cup Orgain Simple Organic Plant-Protein Powder Chocolate Peanut Buttercup flavor
- 2 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 cup unsweetened almond milk
- 2 tsp apple cider vinegar
- 1/2 cup sunflower oil (or other neutral vegetable oil)
- In a small bowl, make the flaxseed-eggs: combine the flaxseed meal with 6 tablespoons of lukewarm water; let rest for 10 minutes.
- Preheat the oven to 350°F (176°C). Lightly grease a 12-cup muffin tin, or line it with paper baking cups.
- In a large bowl, whisk all dry ingredients: Plant-Protein Powder, all-purpose flour, sugar, baking powder, and baking soda, until well combined. Add the flaxseed-eggs, almond milk, apple cider vinegar, and sunflower oil. Using a spatula, stir all ingredients to combine, about one minute. Do not overmix.
- Divide the batter among the 12 cups. Bake for 20 to 22 minutes or until a toothpick inserted in the center of one of the muffins comes out clean. Remove from the oven, let cool for 20 minutes in the muffin pan over on a cooling rack before serving.