Nutrition
Calories: 211kcal | Carbohydrates: 28g | Protein: 11g | Fat: 5g | Fiber: 6g
These no-powder Protein Pumpkin and Craisin Muffins are so good you won't even know they're trying to be protein muffins! The secret? TVP, textured vegetable protein!
Servings
Ingredients
- 2 cup TVP Textured Vegetable Protein
- 1 cup Pumpkin Puree
- 1 cup Flour
- 1 cup Light Brown Sugar
- 1/2 cup Soy Milk unsweetened
- 2 tbsp Ground Flax
- 1/2 cup Craisins reduced sugar
- 1/2 cup Vegan Chocolate Chips (affiliate link)
- 1 tbsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice
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 pumpkin, brown sugar, milk, vanilla, and flax “egg” goo.
- In a separate bowl, whisk together all of the dry ingredients - flour, cinnamon, pumpkin pie spice, salt, baking soda, baking powder. Once well combined, stir in TVP very well.
- Add dry ingredients slowly to wet ingredients and combine.
- Add chocolate chips and craisins.
- Evenly distribute the batter across all 12 (lined) muffin cup things on your muffin tray.
- Bake for 15 - 18 minutes.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Pumpkin and Craisin Muffin
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.
Did you make this recipe?Mention @proteindeficient.vegan