Nutrition
Ingredients
- 2 cups TVP Textured Vegetable Protein (do not rehydrate)
- 1 apple peeled and diced (small)
- 3/4 cup vegan Greek yogurt I use Kite Hill, vanilla
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup unsweetened soy milk
- 2 tbsp ground flax
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Pre-heat oven to 350 F
- Mix 2 tablespoons of flax seeds with 6 tablespoons of water. Let sit for at least 5 minutes (This makes flax “egg” goo)
- In a large bowl, mix together Greek yogurt, brown sugar, milk, vanilla, and flax “egg” goo
- In a separate bowl, whisk together all of the dry ingredients – flour, cinnamon, pumpkin pie spice, salt, baking soda, baking powder. Once well combined, stir in (dry) TVP very well.
- Add dry ingredients slowly to wet ingredients and combine.
- Add in (peeled and diced) apple chunks.
- Evenly distribute the batter across all 12 (lined) muffin cup things on your muffin tray
- Bake for 12 – 15 minutes. Will come out a little gooey (if you cook too long it will dry out); let sit for about 15 – 30 minutes and they will set up.
Equipment
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Notes
- Use Textured Pea Protein instead of TVP – you can buy this on Amazon – I like the brand Acre Made.
- Use a different non-dairy milk other than soy milk – this is mostly to add moisture so it doesn’t really matter which you use in this recipe.
- Use a soy-free non-dairy yogurt instead of the vegan Greek yogurt (unless you can find a Greek yogurt that is soy-free) – this will slightly alter the protein macros but is mostly used for moisture in this recipe so it won’t affect the texture/flavor!
These high-protein apple cinnamon muffins we’re actually inspired by this guy I used to date that lied to me about having cancer. He was allergic to cinnamon. For legal purposes, this is a joke. I just really like the combination of apple and cinnamon. 🙂
If you haven’t tried baking with TVP, Textured Vegetable Protein, you’re really missing out! This is a great recipe to get you started baking with TVP. These high-protein muffins are super easy to make, they take less than 20 minutes from start to finish. They are also the perfect high protein fiber-filled breakfast to meal prep. I like to make a batch or two of these during the weekend and take a couple of them for breakfast each morning during the week.
Unlike a lot of high-protein muffin recipes you might see, these don’t use protein powder. Which means that they don’t have that gritty texture and artificially sweet flavor you can sometimes get one baking with protein powder. TVP is just de-fatted soy flour, which means it’s flavorless and that it will take on any flavor we add to it. I often get asked what the texture of TVP is like when baked into muffins. I think it ends up with kind of a baked oats texture, and I don’t think you’ll be disappointed!
If you’ve cooked with TVP before or have any kind of experience with TVP, you’ll know that we normally re-hydrate it when cooking. For the TVP muffin recipes, we will not be with re-hydrating it and will just use dry TVP. Don’t worry, we add moisture with other ingredients like yogurt and milk.
If you have bad taste and don’t like apple and cinnamon together (mostly kidding), or if you’re allergic to cinnamon (yeah, I’m talking to you buddy), you could try some of my other high protein muffin recipes! Please make these TVP muffins so I can eventually quit my job. Thank you. 🙂
Ingredients
- Textured Vegetable Protein – TVP – if you haven’t used textured vegetable protein before, it’s a shelf-stable vegan protein source that you can find at most grocery stores, usually near the gluten-free flour options. You can also purchase this online. I may or may not have bought a 25 pound bag. When you buy a 25 pound bag of TVP, something you don’t think about is how are you going to keep it closed – should I buy a container for this massive bag or just use 14 woodland creaturechip clips? So, if you buy a 25 pound bag of TVP, let me know what you did with it! Most recipes that use TVP re-hydrate it. For this recipe, we will be using it dry.
- Apple – use your favorite apple. Make sure you peel it and dice it into very small pieces so that it doesn’t make your muffin soggy and disgusting.
- Flour – I used all purpose flour, but if you’re a gluten-free, feel free to use your favorite gluten-free flour! Since I don’t cook much with gluten-free flour, I can’t offer any advice here. If you do happen to make this recipe gluten-free, please share your experience in the comments, so that others may learn from your wizardry!
- Brown Sugar – I use brown sugar in a lot of my baked goods. I know there are a lot of people that are trying to eat less sugar for various reasons. I think you could probably use a sugar alternative like syrup, date sugar, etc. I’ve only made this with brown sugar so I can’t offer any advice here, but if you make this with reduced sugar, please share sugar reducing magic with others in the comments!
- Soy Milk – I really like to use soy milk in almost everything because the macros are better than any of the other non-dairy milks. If you have a favorite non-dairy milk that is not soy milk, please feel free to use that. We are mostly using milk in this recipe as a way to add moisture to the TVP and make it softer when it cooks.
- Ground Flax Seed – this is my favorite vegan egg substitute in baking. If you haven’t used ground flax before, it’s a cheap shelf-stable option that you can find in most grocery stores or online. It’s super easy to use – we just add water, let it sit for five minutes and Bam! flax goo! If you have a preferred egg replacement that is not flax, feel free to use that instead!
- Vanilla and cinnamon – it would be pretty hard to make apple cinnamon muffins without cinnamon, and I use vanilla everything!
- Pumpkin pie spice – I think it added a nice pumpkin pie spiciness to it. If you don’t have pumpkin pie spice, you could just add more cinnamon.
- Baking Powder and Baking Soda – I don’t know why we need them exactly, but you should definitely add them if you don’t want your muffins to be dense!
- Salt – adjust to taste.
Instructions
- Pre-heat oven to 350 F.
- In a small bowl, mix 2 tablespoons of ground flax, with 6 tablespoons of water. Let it sit for at least five minutes. This will make our flax goo that we use as an egg substitute.
- While we’re waiting on our flax goo to goo up, now is the time to peel the apple and dice it into very small pieces.
- In a large bowl, mix together the Greek yogurt, brown sugar, milk, vanilla, and flax goo.
- In a separate medium bowl, whisk together all of the dry ingredients – flour, cinnamon, pumpkin pie spice, salt, baking soda, baking powder. Once well combined, stir in the dry TVP very well. Do not use re-hydrated TVP. Don’t do it.
- Slowly add the dry ingredients to the wet ingredients and combine well.
- Mix in your peeled and diced apple chunks.
- Evenly distribute the batter across all 12 lined muffin cup things in your muffin tray. If you don’t like paper liners, you can also use silicone muffin molds. These are my favorite, especially the heart shaped ones.
- Bake for 12 to 15 minutes. These will come out a little gooey, but if you cook them too long, they will be disgusting and dry.
- Let them cool down for about 15 to 30 minutes. During this time, they will set up and the gooey-ness will go away. For these specific muffins, you definitely want to wait for them to cool down, because the hot little apple chunks will, in fact, burn the roof of your mouth. Ask me how I know 🙂
Silly Little Haiku
Cinnamon Apple
An elite combination
TVP Muffins
Author
Protein Deficient Vegan
