TV(P)rotein Banana Nut Muffins
Nutrition
Calories: 258kcal | Carbohydrates: 35.1g | Protein: 11.4g | Fat: 7.5g | Fiber: 5g
These protein banana nut muffins are the perfect pre-workout snack or breakfast! With the magic of TVP, they end up at 18% protein without protein powder!
Servings
Ingredients
- 2 cups TVP Textured Vegetable Protein (do not re-hydrate)
- 3 Bananas very ripened, mashed
- 1 cup Flour
- 2/3 cup Light Brown Sugar
- 1/2 cup Unsweetened Soy Milk
- 2 tbsp Ground Flax
- 6 tbsp Water
- 1/2 cup Walnuts, chopped
- 1/2 cup Vegan Chocolate Chips I use Enjoy Life
- 1 tbsp Vanilla Extract
- 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).
- Either mash the bananas by hand or in a food processor.
- In a large bowl, mix together the mashed bananas, 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 chocolate chips and walnuts.
- Evenly distribute the batter across all 12 (lined) muffin cup things on your muffin tray.
- Bake for 12 - 16 minutes. They will come out a little gooey (if you cook too long it will dry out and the chocolate chips will not be gooey anymore); 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 Protein Banana Nut Muffins
Did you make this recipe?Mention @proteindeficient.vegan
