Discover our irresistible recipe for protein muffins with blueberries and haskap berries!
We have incorporated a wonderful ingredient still too little known to increase their protein content: textured vegetable protein (TVP). Traditionally used in savory dishes, TVP adds an unexpected nutritious touch to these sweet muffins, making them high in protein and incredibly moist.
Ready to enjoy a nourishing lunch or a delicious, healthy snack? This way!
Ingredients: (for 12 muffins)
- 1 1/2 cups all-purpose flour (I used gluten-free flour, it's just as good and soft. Excellent for the coeliacs.)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup of quick-cooking oats
- 3/4 cup of PVT
- 1 cup of plain Greek yogurt (I use a lactose-free protein version)
- 1/2 cup brown sugar
- 3/4 cup of plant-based drink or milk (for my part, I use an unsweetened almond drink or an unsweetened protein cashew drink)
- 1/2 cup olive oil
- 2 eggs
- 1 tsp vanilla
- 3/4 cup frozen blueberries
- 3/4 cup frozen haskap berries (you could use 1 1/2 cups of blueberries if you can't find haskap berries, but I like to include this Quebec fruit, packed with antioxidants.)
Preparation:
To start, place the rack in the center of the oven and preheat it to 425 °F. Prepare your muffin tins by lining them with paper or silicone liners.
Use a food processor to grind the rolled oats and textured vegetable protein into a powder.
In a bowl, mix the flour, powdered oat protein blend, baking powder, baking soda, and salt, then set aside.
In another bowl, whisk together the yogurt, brown sugar, plant-based drink (or milk), oil, eggs, and vanilla.
Incorporate the dry ingredients into the wet mixture using a whisk, then add the blueberries and haskap berries, and gently fold in.
Using an ice cream scoop, evenly distribute the batter into the 12 cavities of the muffin tin.
Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and dry.
Then enjoy these delicious protein muffins with blueberries and haskap berries!