These chocolate chip muffins are the perfect post-workout treat: with 13g of protein, 5g of fibre, and only 160 kcal per serving, they help optimize recovery while supporting weight management. As a dedicated athlete, I love slipping them into my gym bag for a quick snack that keeps me going until my next meal.
Enjoy them like I do to recharge while indulging in something delicious!
Bon appétit!
Ingredients
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375 ml (1 ½ cups) textured vegetable protein (TVP)
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310 ml (1 ¼ cups) whole wheat flour
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60 ml (¼ cup) ground flaxseeds
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15 ml (1 tbsp) baking powder
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375 ml (1 ½ cups) 0% fat plain Greek yogurt
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167 ml (⅔ cup) liquid egg whites
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125 ml (½ cup) unsweetened applesauce
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60 ml (¼ cup) unsweetened vanilla almond milk
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30 ml (2 tbsp) granulated sugar
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5 ml (1 tsp) vanilla extract
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85 ml (⅓ cup) dark chocolate chips (70% cocoa or more) (or dark chocolate squares, coarsely chopped)
Preparation
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Preheat the oven to 350°F (180°C). Prepare 12 muffin tins lined with paper or silicone cups.
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Using a food processor, grind the TVP into a fine powder.
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In a large bowl, mix all the dry ingredients.
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In another bowl, mix all the wet ingredients using an electric mixer until smooth and well combined.
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Gradually fold the dry ingredients into the wet mixture until a smooth batter forms, then fold in the chocolate chips.
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Spoon the batter into the muffin cups.
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Bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool on a wire rack.
Notes
Keeps for 7 days in the fridge in an airtight container. Can be frozen for up to 3 months.
