Saturday, 20 February 2016
Flourless Peanut Butter Cinnamon Muffins
Anyway, the recipe...if you haven't tried baking with beans or chickpeas before, don't worry, you can't taste them. I threw some stuff in a blender, and the resulting texture was dense, almost like an oatmeal muffin. These are packed with protein from the chickpeas, peanut butter and eggs (without having to add expensive protein powder!), have lots of fibre and potassium. One of these contains 20% of the recommended daily intake for iron.
These are a great homemade alternative to a post-workout protein or energy bar. The calories, fat and protein in these are very similar to the macros in a Peanut Butter Clif Bar, but these have more fibre, twice the potassium, and less than half the sugar!
Makes 12 muffins
19oz can chickpeas, drained
1/4 cup PB2
1/4 cup peanut butter
1 tbsp coconut oil
1/4 tsp salt
1/4 tsp baking soda
3/4 tsp baking powder
2 tsp cinnamon
2 tsp pure vanilla extract
1/4 cup pure maple syrup
Canola oil spray, for greasing pan
Preheat oven to 325°F. Spray a muffin pan with canola oil spray.
Add all ingredients to a blender or food processor and blend until smooth. Spoon batter evenly into muffin pan. Bake for 18 minutes, or until tops are firm.
Remove from pan and transfer to a cooling rack.
Saturated fat 2.1g