vegan cookie dough mini-muffins

the dry

3/4 cup protein powder (50% Gainful custom protein powder: here)

1 cup oat flour

1 tsp baking powder

1/4 cup coconut sugar (can use zero-sugar PureCane sweetener: link here, 15% off code: KTLEO20)

the wet

3/4 cup unsweetened vanilla almond milk

1 flax egg (1 tbs flax meal + 3 tbs water)

1/2 cup almond butter

1 tbsp vanilla extract

1 tbs coconut oil

1/4 cup dairy free chocolate chips + more to top if desired (I love Lily's Sweets!)

• preheat oven to 350 degrees and spray mini-muffin tray with avocado oil.
• make the flax egg by combining 1 tbs flax meal + 3 tbs water. let sit in fridge for 5-7 minutes to 'gel'. 
• combine the dry ingredients (except chocolate chips), then add the wet ingredients and combine with a whisk. 
• fold in the chocolate chips. spoon batter into mini muffin holders, roughly ~3/4 full.
• bake for 9 minutes; 
  • IF muffins are still a tad bit gooey in the middle, that's when they're the best! however, if you don't want gooey-ness, leave in oven at 350 for 2-3 more minutes.