High Protein Strawberry Muffins
These High Protein Strawberry Muffins don’t use protein powder! They are made with TVP instead and have the texture of baked oats!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at proteindeficientvegan.com.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Spatula
- Cooling rack
Ingredients
- 2 cups TVP (Textured Vegetable Protein (do not re-hydrate))
- 1 1/4 cup Strawberries (fresh (preferably), small dices )
- 3/4 cup Vegan Greek Yogurt (I use Kite Hill, vanilla)
- 1 cup Flour
- 1 cup Light Brown Sugar
- 1/2 cup Soy Milk (unsweetened)
- 2 tbsp Ground Flax Seed
- 1 tsp Vanilla Extract
- 1 1/2 tsp Cinnamon
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
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