Ingredients
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¾ cups wheat bran
- ¼ cup oat bran
- 3 tablespoons ground flax seeds
- 1 ⅓ cups soy milk
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup cooked quinoa
- ½ cup chopped walnuts
- ½ cup vegan chocolate chips
- ½ cup hemp seeds
Directions
The have soy, quinoa, and hemp, all of which are complete proteins (i.e. they contain all essential amino acids), as well as bran, flour, and walnuts (which provide essential fatty acids along with flax seed). Here's how the protein breaks down: wheat bran: 8g; oat bran: 4g; quinoa: 9g; flour: 19g; walnuts: 9g; flax seed: 3g; hemp seed: 44g; soy milk: 10g; chocolate chips: 8g. TOTAL: 114g, or about 9.5g per muffin. This is pretty good considering most adults need about 45 to 55g of protein per day. Eat two for breakfast and you've already had over 1/3 of your protein for the day.
METHOD
Preheat oven to 400 degrees. Lightly grease a muffin tin.
1. Whisk together flour, baking powder and soda, sugar, cinnamon, and salt in a large bowl. Mix in bran and flax.
2. Whisk soy milk, canola and vanilla in another bowl. Mix in quinoa. Add to dry ingredients and mix together with a wooden spoon until just mixed. Fold in walnuts, chocolate chips, and hemp seeds.
3. Divide batter into muffin tin (it will fill them right up). Bake for 20-22 mins.
Baked Goods
muffins
Protein Power Muffins. To import, drag image to your MacGourmet recipe box.