Nutrition
Ingredients
- 2 cups TVP Textured Vegetable Protein (do not re-hydrate)
- 1 1/4 cups strawberries fresh (preferably), small dices
- 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 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, 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 strawberries
- Evenly distribute the batter across all 12 (lined) muffin cup things on your muffin tray
- Bake for 13 – 17 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!
If you have not been baking with TVP, you’ve been missing out! TVP is a shelf-stable plant-based protein source that you can find at most grocery stores, and online. It’s super cheap on a gram per dollar basis, and since it’s made with soy flour, it doesn’t have its own flavor, and will absorb any flavor you give it. That’s what makes it so versatile to use in all kinds of recipes – from sweet to savory. Unlike a lot of protein muffin recipes you might come across, these ones don’t use protein powder as the protein source, so they don’t have that gritty texture,or that artificially sweet flavor that some protein muffins have.
The other great thing about TVP muffins is that they are super easy to make and take less than 20 minutes to make, from start to finish. I think they are perfect for meal prepping! They allow you to save time in the kitchen, and still have a high-protein, fiber-filled breakfast or little protein snack! I like to bake a batch or two during the weekend, and then take them every day for breakfast. You can also freeze them.
I don’t see many people baking with TVP, but I think they’re really missing out because it’s a super easy way to add protein, and it adds a really unique baked oats kind of texture to the baked goods. The question I get asked most often is if we need to re-hydrate the TVP when we’re baking with it. Unlike most TVP recipes, we don’t need to re-hydrate the TVP. We will be using dry TVP, and adding ingredients like vegan yogurt and milk to add moisture to the batter and also soften the TVP.
If High Protein Strawberry Muffins don’t sound very good to you, I have lots of other muffin flavors on the website if you’d still like to try TVP Muffins. I’m sure you can find at least one that sounds appealing. If you think of any others that you would like me to try to make a recipe for, let me know in the comments! I’m always looking for new ideas!
Ingredients
- Textured Vegetable Protein – TVP – this is a shelf-stable vegan protein source. It’s just de-fatted soy flour, and you can find it most grocery stores near the gluten-free flour options. You can also find it online if it isn’t available at your store. Amazon even sells a 25 pound bag, and if you’re like me, you’ll need it! The great thing about TVP is that it’s a super versatile ingredient that can be used in sweet and savory recipes, and it’s super cheap, which leaves me more money to try out new vegan cheeses and buy weird stuffed animals that you can pull the hair out of if you’re anxious! A lot of the recipes you might see re-hydrate the TVP beforehand, but for this recipe, we will be using it dry and adding moisture back to the batter with other ingredients.
- Strawberries – I used fresh strawberries for this. I also chopped these into very small pieces so that the muffins wouldn’t get soggy. I think you could potentially use frozen strawberries, but I’m not sure how you get the pieces small enough that they wouldn’t interfere the texture of the muffin.
- Vegan Greek Yogurt – I used Kite Hill Vanilla Vegan Greek Yogurt. This is the brand I am able to find at my grocery store most often, and I really like it for this recipe. If you have a different preference on vegan Greek yogurt, please use that instead. You can also use a normal vegan yogurt, because we’re just using this to add moisture back into the batter and soften the TVP. Note that the macros and calories may be slightly different from what’s listed in the recipe card if you go with normal vegan yogurt.
- Flour – I used all-purpose flour for this recipe. If you are gluten-free and are trying to make this recipe, I think you could probably substitute one of the gluten-free flour options. I personally have not baked many gluten-free recipes, so I don’t have a lot of advice to provide here for substitutions. If you happen to make this recipe gluten-free and it turns out great, please share the magical things you did in the comments so that others can benefit from your experimenting!
- Soy Milk – this my favorite non-dairy milk, mostly because it has the most protein on a calorie basis of the non-dairy milks. If you don’t like soy milk or have a different non-dairy milk preference, please use that instead. The milk in this recipe is mostly used to soften the TVP and add moisture back into the batter.
- Brown Sugar – I’m one of those people that will typically use actual sugar if I’m making baked goods. I know a lot of people are trying to limit their sugar for various reasons, so I’m sure you could substitute this out with syrup, date sugar, or a different sugar alternative. I’ve only made this recipe with brown sugar, so I don’t have any great advice for substituting. If you do make this into a low-sugar recipe, please share what you did so that others can learn from your genius and kitchen wizardry!
- Ground Flax Seed – I really like to use ground flax as my vegan egg replacement in baking. It’s a shelf stable ingredient that can be found in most grocery stores or also purchased online. I t’s super easy to use – you just add water, give it five minutes to set, and then you have flax goo that you can use as an egg replacement. If you have a preferred vegan egg replacement that is not ground flax, feel free to use that instead!
- Vanilla and Cinnamon – I like to add vanilla and cinnamon to this recipe, because I think the flavors work really well with the other ingredients. If you don’t like either of those feel free to leave it out or modify.
- Baking soda and powder – I think you want both of these if you want fluffy well-risen muffins!
- Salt – adjust to taste.
Instructions
- Pre-heat the oven to 350 F.
- In a small bowl, mix 2 tablespoons of ground flax seed, with 6 tablespoons of water. Let this sit for about five minutes while you do other things. This makes the flax goo that we are using as an egg substitute.
- While you’re waiting for your flax goo to set up, this is a good time to wash your strawberries, and cut them into very small pieces
- In a large bowl, mix together the Greek yogurt, brown sugar, soy milk, vanilla, and the flax goo.
- In a separate medium-size bowl, whisk together all of the dry ingredients – flour, cinnamon, salt, baking soda, and baking powder. Once these are all well combined, stir in the dry TVP very well. Please use dry TVP for this; do not re-hydrate. It’s important to pre-mix the dry ingredients, so that the smaller volume ingredients (like baking soda) get well dispersed throughout the batter.
- Slowly add the the dry ingredients to the wet ingredients and mix well. I do all of this by hand, but you could use a mixer if you want.
- Next, add in the strawberries and mix well.
- Distribute the batter across all 12 lined muffin cup things on your muffin tray. If you do not like using paper liners, I really like the silicone muffin molds. They even come in fun shapes!
- Bake the Muffins for 13 to 17 minutes. These will come out a little bit gooey, and that’s OK. You want to make sure they don’t cook too much or they will turn out really dry and not fun to eat. They probably shouldn’t pass the toothpick test when you take them out.
- Once you’ve cooked the muffins, let them sit for about 15 to 30 minutes and they will set up and get less gooey. This is why we want to make sure that we don’t overcook them to the point where they’re dry when we take them out of the oven because they will get less moist as they set up.
Silly Little Haiku
Strawberry Muffins
Such a summer thing to eat
TVP – elite
Author
Protein Deficient Vegan
This girl and her TVP baking recipes have me hooked! The strawberry cheeesecake is unbelievable along with everything else on her blog. Chocolate seitan? Hells yeah! Yummmm and keeping me strong!
You are the actual sweetest!! Thank you so much! 🙂