1/2 cup textured soy protein
2 scoops vegan protein powder (vanilla or plain)
1/3 cup granular sugar substitute
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1 1/2 cups water (approximate)
1 teaspoon lemon juice
1 teaspoon vanilla extract
This recipe is for people who like textured soy protein--those who don't will probably be weirded out. Also, this recipe is: low fat, low carb, low calorie, low effort, high protein.
Preheat oven to 375 degrees Fahrenheit.
In a food processor, whirr together the dry ingredients. Make sure the textured soy protein is thoroughly ground up.
While the machine is still running, dump in the applesauce. Add the water a bit at a time, until the mixture is a thick batter (resembles oatmeal). Whirr in the lemon juice and the vanilla extract.
Spoon the batter into greased muffin tins and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 5-10 more minutes.
Notes: I made this simple recipe for a friend on Atkins. If you make 12 mini-muffins, each muffin will have approx. 40 calories, 6 grams protein and 2.25 grams carbs (provided the protein powder you use contains 25 grams protein and no carbohydrates). The recipe is very plain, and you can change things up by adding molasses or maple syrup, or raisins or apple chunks, but they all will alter the nutritional content enough to make using the textured soy protein pointless, just make regular muffins!