High Protein Peanut Butter Chocolate Chip Muffins
Nutrition
Calories: 205kcal | Carbohydrates: 25.7g | Protein: 13.5g | Fat: 3.5g | Fiber: 4.3g
These High Protein Peanut Butter Chocolate Chip Muffins are packed use TVP instead of protein powder. It's a game changer!
Servings
Ingredients
- 2 cup 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 I use Enjoy Life
- 1/2 cup Flour
- 1 cup Light Brown Sugar
- 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, 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 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
This section may contain affiliate links
Notes
Track this on My Fitness Pal searching:
PDV High Protein Peanut Butter Chocolate Chip Muffins
Did you make this recipe?Mention @proteindeficient.vegan
