Vegan Maple Espresso Protein Bars (GF, easy)
Vegan maple espresso protein bars, made in a muffin tin! They are easy to make, gluten-free & 111 calories and 9 grams of protein each.
Servings: 8 bars
Ingredients
- 15- ounce can of white beans I used Great Northern, rinsed and drained
- 1/2 cup 118 mL unsweetened applesauce
- 2 tablespoons 30 mL virgin coconut oil, melted (or oil of choice)
- 2 tablespoons maple syrup
- 1 tablespoon instant espresso powder or more, to taste; see notes
- 1/4 teaspoon 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 (180C). 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, 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 protein bars in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week and frozen for up to 3 months.
Espresso Powder Options: If you do not have espresso powder, you can use 1 and 1/2 tablespoons instant coffee powder in its place.
Nutrition
Serving: 1"cake" | Calories: 111kcal | Carbohydrates: 10.8g | Protein: 8.9g | Fat: 3.9g | Saturated Fat: 3g | Sodium: 85mg | Fiber: 2.1g | Sugar: 3.5g