High Protein Almond Chocolate Chip Muffins
Nutrition
Calories: 187kcal | Carbohydrates: 24.2g | Protein: 12.8g | Fat: 2.9g | Fiber: 5.2g
TVP is such a game changer in baked goods! It adds a ton of protein, an interesting texture and doesn't leave your baked goods with an artificially sweet taste like protein powder can!
Servings
Ingredients
- 2 cup TVP Textured Vegetable Protein (do not re-hydrate)
- 1/2 cup PB2 Almond Protein (powder)
- 3/4 cup Vegan Greek Yogurt I use Kite Hill, vanilla
- 1/4 cup Mini Chocolate Chips I use Enjoy Life
- 1/2 cup Flour
- 1 cup Date Sugar I use D'vash Organics
- 1/2 cup Soy Milk unsweetened
- 2 tbsp Ground Flax
- 1 tsp Vanilla Extract
- 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 (177 C).
- 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, date sugar, milk, vanilla, and flax “egg” goo.
- In a separate bowl, whisk together all of the dry ingredients - flour, PB2 Almond Protein (powder), 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
Track this on My Fitness Pal searching:
PDV High Protein Almond Chocolate Chip Muffins
Did you make this recipe?Mention @proteindeficient.vegan
