They’re gluten free, grain-free, dairy-free, egg-free, and, with the exception of 1/10th of a gram of fat per puck, they are fat-free, too.
They shouldn’t be possible, but they are. And I strongly suggest you drop everything to make them as soon as possible.
I’ve had a jumbo jar of PB2 powder in my pantry for some time, but had not used it for much beyond adding it to smoothies and stirring it into oatmeal and yogurt. It was high time to try it in baking.
My only regret is that I didn’t figure out how to make these sooner. PB2 is a peanut butter protein powder that has had most of the oil removed from it (a little bit like coconut flour in that regard), and the result is a velvety flour. It makes these power pucks positively heavenly, light and fluffy, with very peanut buttery flavor.
The remaining ingredients comprising these pucks is brief and frugal: white beans (I used Great Northern beans), maple syrup, applesauce, a splash of milk, plus vanilla, salt and baking powder. If you want to make them a tad sweeter, (I did), you can add a packet or two of stevia, or perhaps a tablespoon of your favorite granulated sweetener
If you like, have fun playing dress-up. A slice of banana pressed into the top before baking, a drizzle of melted white or bittersweet chocolate chips (I melt mine with a tiny bit of coconut oil–then stick the pucks in the refrigerator for the topping to harden), a sprinkle of miniature chocolate chips, or a swirl of all-fruit jam for some PB & J power.
I’ve already eaten my entire first batch, so I am off to the kitchen to make more. I think I will add some fresh blueberries this time around. Happy Baking!
Optional: 1-2 packets stevia or monkfruit sweetener
Preheat oven to 350F. Grease or spray 7 of the cups of a standard muffin tin.
In a food processor, processor the beans, applesauce, syrup, milk, vanilla, and (optional) stevia until completely smooth. Add the PB2 powder, baking powder and salt; process until just blended, stopping to scrape down sides of bowl.
Evenly divide batter between prepared cups, smoothing tops.
Bake in preheated oven for 13 to 16 minutes until a toothpick inserted in center of muffin comes out clean. Transfer to wire rack and cool for 5-10 minutes in tin, then remove muffins from tin. Serve warm, room temperature, or chilled.
Storage: Store the cooled muffins in an airtight container at room temperature for up 2 days, refrigerator for 1 week, or freezer for up to 3 months.