Nutrition
Calories: 213kcal | Carbohydrates: 35.4g | Protein: 11.1g | Fat: 1.2g | Fiber: 7g
These Protein Orange Cranberry Muffins are SO GOOD. I might never make another different flavored muffin again.
Servings
Ingredients
- 2 cups TVP Textured Vegetable Protein (do not re-hydrate)
- 2 clementines zest and juice
- 1 cup craisins I use Reduced Sugar Craisins
- 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
- Zest both clementines into a small bowl, and then juice them into the same bowl.
- Mix 2 tablespoons of flax seeds and 3 tablespoons of water with the orange zest and juice. 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 craisins
- 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
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
High-protein TVP muffins are an absolute game changer for getting in a high-protein, fiber-filled breakfast every day! These are great for meal prepping, because you can bake a batch or two on the weekend and then take them every day for breakfast. Also, you can freeze them!
TVP isn’t usually used in baked goods, but I think that’s sad, because it works surprisingly well! The question I get asked most about using TVP in baked goods is what the textures like – TVP in these muffins is similar to baked oats. The next question I get asked a lot is if we have to re-hydrate the TVP. We do not re-hydrate the TVP in this muffin recipe, but we do use some ingredients that will add moisture and make the TVP soft.
These muffins are super easy to make, and only take 20 minutes from start to finish. And unlike a lot of protein muffin recipes you might see, these don’t use protein powder, so they don’t have that gritty texture or sweet, artificial flavor that muffins made with protein powder sometimes have. I’m not sure how familiar you are with TVP, but it’s a vegan protein source that is shelf-stable and super easy to use. It’s also ridiculously cheap, about half the price of protein powder on a gram per dollar basis. If for some reason you don’t like orange cranberry flavored muffins, but you still want to try some TVP muffins, I have tons of other TVP muffin recipes and I’m sure you could find one you like!
Ingredients
- Textured Vegetable Protein – TVP – this is one of my favorite vegan ingredients. It’s super versatile, easy to use, and very cheap. This is a shelf stable vegan protein source that can be found at almost a grocery store, near the gluten-free flour options. If you can’t find it at your store, you can also find it online. They even sell a 25 pound bag on Amazon. Ask me how I know! 🙂 For most recipes you’ll see TVP being re-hydrated, but we won’t be re-hydrating it for this recipe. Because we use some wet ingredients, we don’t actually need to re-hydrate it. Don’t worry, we balance enough wet ingredients, that the TVP will get soft and taste amazing!
- Clementines – I really like these and you should use them and not oranges. Clementines are better than oranges. There, I said it. Also, whoever came up with the marketing for clementines deserves an award because they’re so cute, and they name them cute names and have cute stickers! Anyways, we’re going to use the zest and juice from the clementines, so make sure you don’t use package orange juice because then you’ll be missing the zest. OK, so if you really like oranges, I guess you could use oranges. But you probably need one just; clementines are very small.
- Craisins – I use reduced sugar Craisins. I don’t know if you guys have ever looked at the nutrition label on reduce sugar raisins, but the fiber content is kind of crazy. If you can’t find reduced sugar, Craisins, feel free to use the normal ones!
- Greek yogurt – I used Kite Hill Vanilla Vegan Greek Yogurt, but there are other brands of vegan Greek yogurt you could use instead if you can’t find this. Also, if you can’t find vegan Greek yogurt at all, feel free to use any kind of vegan yogurt. The yogurt is mostly used for moisture to make the TVP soft, but this could slightly change your calories and macros from what’s listed in the recipe card.
- Flour – I used all purpose flour. I don’t cook much with gluten-free flour options, but I’m assuming you could swap out the all purpose flour with a gluten-free flour. Since I don’t cook with these much, I don’t have good advice on what to use. But if you happen to make this recipe gluten-free, please share the magic that you did to make them taste good in the comments!
- Brown sugar – I use brown sugar in this recipe. I know a lot of people don’t like using sugar, whether it’s for calorie counting or you are just trying to cut back on sugar. So if you’d rather use a sugar alternative, syrup or date sugar, feel free! I’ve only made this with brown sugar, so I don’t have any great suggestions on what to substitute this with. But if you find out a tasty sugar-reduced way to make these, please share in the comments so that others can learn from your awesomeness!
- Soy Milk – soy milk is my favorite non-dairy milk. Mostly because of the protein content per calorie. If you have a preferred non-dairy milk that isn’t soy milk, feel free to use this instead. We are mostly using milk in this recipe to add moisture to the batter and soften the TVP. Just know that if you do not use soy milk, your calories and macros may vary slightly from those listed in the recipe card.
- Ground Flax Seed – I use Ground Flax usually when it comes to vegan egg replacement. Ground flax is a cheap, shelf-stable ingredient that you can find in most grocery stores and also online. All you have to do is mix in water and let it sit for five minutes and you get flax goo that works great as an egg replacement. If you have another a replacement you prefer, feel free to use this.
- Vanilla and Cinnamon – really like using vanilla and cinnamon in almost anything I can.
- Baking Powder and Baking Soda – this helps with muffin texture and fluffiness! Please use it 🙂
- Salt – adjust to taste.
Instructions
- Pre-heat the oven to 350 F.
- In a small bowl, zest both clementines. Then juice them into the same bowl.
- In your zesty juice bowl, mix 2 tablespoons of flax and 3 tablespoons of water with the orange zest and juice. Let this sit for at least five minutes. This will make our orange-y flavored flax goo!
- In a large bowl, mix together the Greek yogurt, brown sugar, milk, vanilla and flax, egg goo.
- In a medium bowl, whisk together all of the dry ingredients. This includes the flour, cinnamon, salt, baking soda, and baking powder. Once combined, stir in the dry TVP very well. Please do not re-hydrate the TVP. Please, I beg of you.
- Add the dry ingredients slowly to the wet ingredients and combine well. Mix in the Craisins.
- Distribute the batter across all 12 lined muffin cup things in your muffin tray. If you’re like me, and don’t like using muffin liners, you can also use the silicone muffin molds.
- Bake for 13 to 17 minutes. These will come out a little gooey. And that’s OK. Do not leave them in so long that they can pass the toothpick test because this means you overcooked them.
- Let sit for about 15 to 30 minutes and they will set up.
Silly Little Haiku
Cranberry Orange
What a great flavor combo!
TVP is cool
Author
Protein Deficient Vegan
