Name: Protein Rhubarb Muffins
Prep time: 15 s
Cook time: 30 min
Total time: 15 min
Yield: 12
Cuisine: Low in sodium,Weight loss,Rich in Iron,Vegetarian
Ingredients: Tofu and soy; 3 large eggs 1 ripe banana; mashed 375 ml (1 ½ cups) fresh or frozen rhubarb; cut into pieces* 250 ml (1 cup) 0 % M.F. strawberry Greek yogurt (or vanilla) 125 ml (½ cup) high-protein milk (such as Natrel Plus) 60 ml (¼ cup) vegetable oil 60 ml (¼ cup) maple syrup 250 ml (1 cup) all-purpose flour (or gluten-free flour) 250 ml (1 cup) textured vegetable protein (TVP); ground into flour 125 ml (½ cup) ground pumpkin seeds 7.5 ml (½ tbsp) baking powder 2.5 ml (½ tsp) ground cardamom (optional)

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Muffins protéinés à la rhubarbe ÉquipeNutrition Protein Rhubarb Muffins TeamNutrition

Soft, nourishing and perfectly tangy, these protein rhubarb muffins prove that a healthy snack can also be delicious. High in protein and easy to prepare, they are perfect for satisfying little cravings throughout the day. Our dietitians especially love recommending them as a filling snack or breakfast option, paired with Greek yogurt for a simple and satisfying combination. And if you enjoy this type of recipe, be sure to try our zucchini and date protein muffins as well.

Preparation 15 min

Cooking 30 min

Servings 12

Nutrition Facts (per serving)

Calories 215

Fat 10

Carbohydrates 21

Fibre 2

Protein 11

Sodium 30

Ingredients

3 large eggs
1 ripe banana, mashed
375 ml (1 ½ cups) fresh or frozen rhubarb, cut into pieces*
250 ml (1 cup) 0 % M.F. strawberry Greek yogurt (or vanilla)
125 ml (½ cup) high-protein milk (such as Natrel Plus)
60 ml (¼ cup) vegetable oil
60 ml (¼ cup) maple syrup
250 ml (1 cup) all-purpose flour (or gluten-free flour)
250 ml (1 cup) textured vegetable protein (TVP), ground into flour
125 ml (½ cup) ground pumpkin seeds
7.5 ml (½ tbsp) baking powder
2.5 ml (½ tsp) ground cardamom (optional)

Preparation

Preheat the oven to 350 °F (180 °C). Line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk the eggs with the banana until smooth.
Add the yogurt, milk, oil and maple syrup. Mix well.
In another bowl, combine the flour, ground textured vegetable protein, ground pumpkin seeds, baking powder and cardamom, if using.
Gradually incorporate the dry ingredients into the wet ingredients, mixing just enough to moisten the batter.
Add the rhubarb and gently stir.
Divide the batter among the muffin cups, filling each cavity about ¾ full.
Bake for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
Let cool for a few minutes before unmoulding, then transfer to a wire rack to cool completely.