Nutrition
Calories: 203kcal | Carbohydrates: 25.9g | Protein: 13.8g | Fat: 3.5g | Fiber: 4.3g
Have you tried using TVP in baked goods for extra protein? It's mostly used in savory recipes, but I swear by it in muffins! Once it's baked, it has an oat-like texture!
Servings
Ingredients
- 2 cups TVP Textured Vegetable Protein (do not re-hydrate)
- 1/2 cup PBFit Powder High Protein Peanut Butter Powder
- 3/4 cup vegan Greek yogurt I use Kite Hill, vanilla
- 1/4 cup mini chocolate chips, vegan I use Enjoy Life
- 1/2 cup flour
- 1 cup brown sugar
- 1/2 cup unsweetened soy milk
- 2 tbsp ground flax
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
- 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, PBFit, cinnamon, 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 chocolate chips
- 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
Soy-free Option:
- 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!
Did you make this recipe?Mention @proteindeficient.vegan
These High Protein Muffins are my favorite thing that I’ve made with TVP. They are super easy to make and take only 20 minutes from start to finish. I think these are the perfect high-protein breakfast and also a great protein snack. They are also excellent for meal prepping. I like to make a batch or two on the weekend, and then I have a great high protein, fiber-filled breakfast every morning! These also don’t use oil, if that’s something you’re trying to limit.
TVP is not normally used in baked goods, but I think it works really well. It almost has like a baked oats texture when cooked. IThese High Protein Peanut Butter Chocolate Chip Muffins are probably my favorite flavor of TVP Muffins I’ve made, but if these aren’t your vibe, you should check out some of the other TVP Muffin recipes I have on this food blog – I’m sure at least one of them will sound tasty to you!
Ingredients
- Textured Vegetable Protein – TVP – this is one of my favorite vegan ingredients ever! It’s a shelf-stable, vegan protein option, and you can find it at most grocery stores, usually near the gluten-free flour options. If your store doesn’t have it, you can also buy it online. Amazon even has a 25 pound bag, which I may or may not have bought. OK I definitely bought it! TVP is super easy to cook with. Usually we rehydrate TVP, but for this recipe, we are going to be using dry TVP, because we use other wet ingredients that will moisten the TVP in the batter.
- PB Fit Peanut Butter Powder – this is the brand I really like, but there’s also another brand called PB2 that makes a high-protein peanut butter powder. I think these have really great protein macros and they’re a really easy way to get in a peanut butter flavor to recipes without the extra fat! If you have a peanut butter allergy, they also make an almond and a cashew protein powder that you can substitute with.
- Vegan Greek Yogurt – I like to use Kite Hill Vanilla Vegan Greek Yogurt. There are some other good vegan Greek yogurt brands as well, but this is my favorite. If you can’t find a vegan Greek yogurt, you could also substitute it with a normal vegan yogurt. This will change the calories and macros slightly, but mostly we’re using this yogurt as a way to add moisture to the muffin batter and soften the TVP.
- Vegan Chocolate Chips – I like to use Enjoy Life Mini Vegan Chocolate Chips. You can find these at most grocery stores. I really like the mini chocolate chips because, I feel like you get chocolate in every bite.
- Flour – I used all purpose flour for this recipe. If you are gluten-free and are trying to make this recipe, you could probably substitute in a gluten-free flour option, but I haven’t tried this yet. If you do happen to make this recipe gluten-free, please share your experience and knowledge with others in the comments!
- Brown sugar – I know a lot of people don’t like to use brown sugar or any sugar in recipes, but this is a baked good, and I like brown sugar in it so I used it! 🙂 If you are trying to use less sugar and/or reduce calories, or just prefer sugar substitutes, feel free to substitute in syrup or a sugar alternative. If you figure out an awesome way to make this without brown sugar, please let others know in the comments so that they can benefit from your knowledge and experience!
- Soy milk – this happens to be my favorite non-dairy milk, mostly because of the protein macros. If you don’t like soy milk, or don’t have soy milk, you can always substitute in a different non-dairy milk for this. Mostly, the soy milk in this recipe is just to add extra moisture to soften up the TVP. Note that if you do not use soy milk, it may change your macros and calories slightly from what is listed in the recipe card.
- Ground Flax Seed – this is my preferred egg replacement. It’s a super cheap ingredient that’s also shelf stable. You can find it in most grocery stores and you can also order it online. It’s very easy to use; you just add water to it and let it sit for about five minutes – now you’ve got you flax goo, which you can use as a vegan egg substitute for baking! If you have a preferred egg substitute that isn’t flax, feel free to use that. I haven’t tried anything else, so let me know what you do!
- Vanilla, cinnamon – these are the flavors I added in. I think they taste really well with the other ingredients in the muffins, but feel free to adjust as needed.
- Baking soda, baking powder – I don’t really know why we need these, but you definitely need this if you want your muffins to be fluffy!
- Salt – adjust to taste.
Instructions
- Pre-eat the oven to 350°F
- Mix 2 tablespoons of Ground Flax with 6 tablespoons of water. Let this sit for about five minutes at least. This will make our flax goo that will work as an egg substitute.
- In a large bowl, mix together the vegan Greek yogurt, brown sugar, milk, vanilla, and or flax goo.
- In a separate medium bowl, whisk together all of the dry ingredients – flour, PB Fit, cinnamon, salt, baking soda, and baking powder. Once this is well combined, stir in the dry TVP as well. We do not re-hydrate the TVP for this recipe; use the TVP dry. It’s important to mix the dry ingredients separately, so that the smaller volume ingredients, such as baking soda and baking powder, are well dispersed within the batter.
- Next, add the dry ingredients slowly to the wet ingredients in combine.
- Add the vegan chocolate chips and mix together.
- Evenly distribute the batter across all 12 (lined) muffin cup things on your muffin tray. You can also use silicone muffin molds. I like these because I don’t have to use paper muffin liners and also they make really cute shaped ones. I like the heart ones best!
- Bake the muffins for 12 to 15 minutes. These will come out a little gooey but if you cook them for too long, they will dry out and you will not like these. Do not let them pass the toothpick test or they will probably be too dry.
- Let the muffins sit for about 15 to 30 minutes. This will allow them to set up and get less gooey. This is the hardest part for me, because I just want to eat them 🙁
Silly Little Haiku
TVP is great
I love high protein muffins
No better breakfast
Author
Protein Deficient Vegan
