Incredibly delicious, and healthy, coffee protein bars, made with ease in a muffin tin! They are vegan, gluten-free, and have 11 calories and 9 grams of protein each.

Oh, coffee. How I love you.

I know that it is not Valentine’s Day. Nor is it National Coffee Day (Who knew this exists? Now I–and you–do; it is September 29th :)). But I don’t need a special occasion to celebrate my affection for you; a Tuesday in the middle of May will do just fine.

These high-protein, quick and easy, coffee “cakes” (protein bars in the round) are even finer.

Coffee, it makes me crazy when ice creams claim to be espresso, cappuccino or mocha-flavored, yet taste very little like you, if at all. And what’s the deal with coffee cake? Why attribute a cake to your good name when you are only a suggested accompaniment. Sheesh.

Rest assured, that’s not the case with these healthy, high-protein treats. One nibble and “Kapow!” Not a sliver of doubt that these are all about coffee.

Yet these snacks provide multiple perks in one handy treat: namely, high protein (almost 9 grams each) and sweet tooth satisfaction, all for a mere 111 calories.

Here’s to you, coffee. And hurrah for these fantastically delicious coffee-inspired, protein bar “cakes.”

High Protein Coffee Cakes {vegan, gluten-free}

Author: Camilla
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 8 pucks 1x

Print Recipe

Description

Incredibly delicious, and healthy, coffee protein bars, made with ease in a muffin tin! They are vegan, gluten-free, and have 11 calories and 9 grams of protein each.

Scale

Ingredients

15-ounce can of white beans (I used Great Northern), rinsed and drained
1/2 cup unsweetened applesauce
2 tablespoons virgin coconut oil, melted
2 tablespoons maple syrup
2 teaspoons instant espresso powder (see notes)
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 cup sweetened vanilla rice protein powder
1/4 teaspoon baking powder
Optional: 1 -2 tablespoons vegan white chocolate chips, melted

Instructions

Preheat oven to 350F. Grease or spray 8 cups of a standard muffin tin.
In a food processor or high speed blender, process the beans, applesauce, coconut oil, maple syrup, espresso powder, vanilla and salt until blended and smooth. Add the protein powder; process, using on/off pulses, until completely blended.
Divide batter evenly between prepared cups (about 3 tablespoons per cup), smoothing tops.
Bake in preheated oven for 18 to 20 minutes until tops are golden brown and center is just set. Transfer to a wire rack and cool completely in tin. Refrigerate in tin at least 30 minutes before removing from tin. If desired, drizzle with melted white chocolate.

Notes

Storage: Store the coffee cakes in an airtight container at room temperature for 3 days, in the refrigerator for 1 week and frozen for up to 3 months.

Espresso Powder: If you do not have espresso powder, you can use 2-1/2 teaspoons instant coffee powder in its place.