Snickerdoodle Muffins

Snickerdoodle seems to be the perfect marriage of everything we love in a delicious treat...Cinnamon and sugar.

But this muffin recipe is a little bit different because we replace the sugar with better more natural ingredients to sweeten it. 

Here's what you'll need:

• 2 scoops Veg-Pro Snickerdoodle
• 1 cup unsweetened applesauce
• 2 tbsp melted vegan butter (or coconut oil)
• 1 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla
• Vegan egg replacement for 1 large egg or see below *
• 1 cup coconut or garbanzo bean flour
• Pinch cinnamon
• 1 tsp baking powder
• 1/4 tsp baking soda
• Pinch salt
• Cinnamon sugar for sprinkling

*Egg replacement: Finely grind 1 tablespoon of golden flax seeds. Place in a small bowl and stir in 3 tablespoons of water. 

Here's what to do:

Step 1: Preheat oven to 375 degrees F 

Step 2: Line a muffin tray with tins (8 muffins).

Step 3: In a bowl, stir together applesauce, vegan butter, almond milk, maple syrup, vanilla, and egg replacement.

Step 4: Add Veg-Pro Snickerdoodle protein, flour, baking powder, cinnamon, and salt and fold together.

Step 5: Fill muffin tins to the edge of each cup.

Step 6: Sprinkle each muffin with cinnamon and sugar.

Step 7: Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

Step 8: Remove from the oven and transfer to a wire rack to cool.

Step 9: Enjoy!

Keep in mind you can leave out or replace ingredients if you're allergic to any of the ones listed here!

Pro Tip: This recipe is best served slightly warm!