Discover our irresistible recipe for blueberry and honeysuckle protein muffins!
We have incorporated a wonderful yet little-known ingredient 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 protein-rich and incredibly moist.
Ready to enjoy a nourishing breakfast or a delicious and healthy snack? Check it out!
Ingredients: (makes 12 muffins)
- 1 1/2 cups all-purpose flour (I used gluten-free flour, it's just as good and moist. Excellent for celiacs.)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup quick-cooking oats
- 3/4 cup Les Brutes Nature TVP (Textured Vegetable Soy Protein)
- 1 cup plain Greek yogurt (I use a lactose-free protein version)
- 1/2 cup brown sugar
- 3/4 cup plant-based milk or regular milk (I use unsweetened almond milk or unsweetened protein cashew milk)
- 1/2 cup olive oil (regular or Lemon-Infused Olive Oil from Olives et Gourmandises, lemon pairs so well with blueberries!)
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup frozen blueberries
- 3/4 cup frozen honeysuckle berries (you could use 1 1/2 cups of blueberries if you can't find honeysuckle berries, but I like to include this Quebec fruit, full of antioxidants.)
Preparation:
Start by placing the rack in the center of the oven and preheating it to 425 °F. Prepare your muffin pans by lining them with paper or silicone molds.
Use a food processor to grind the oats and textured vegetable protein into powder.
In a bowl, mix the flour, TVP-oat mixture, baking powder, baking soda, and salt, and set aside.
In another bowl, whisk together the yogurt, brown sugar, plant-based milk (or milk), oil, eggs, and vanilla extract.
Incorporate the dry ingredients into the liquid mixture using a whisk, then add the blueberries and honeysuckle berries, and gently mix.
Using an ice cream scoop, evenly distribute the batter into the 12 muffin pan cavities.
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.
Enjoy these delicious blueberry and honeysuckle protein muffins!