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Home Pricing Community My Recipes

Home Pricing Community My Recipes

High Protein Almond Chocolate Chip Muffins

1.0

2 cups TVP Textured Vegetable Protein (do not re-hydrate)

½ cup PB2 Almond Protein (powder)

¾ cup vegan Greek yogurt (I use Kite Hill, vanilla)

¼ cup mini chocolate chips, vegan (I use Enjoy Life)

½ cup flour

1 cup date sugar (I used D'vash Organics)

½ cup unsweetened soy milk

2 tbsp ground flax

1 tsp vanilla

1 ½ tsp cinnamon

½ tsp baking soda

1 tsp baking powder

½ tsp salt

Pre-heat oven to 350 F
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.

Course🥞Breakfast

Diets🌱Vegan...

Category🧁Muffins

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 38 weeks ago

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