HIGH-PROTEIN CHOCOLATE BLENDER MUFFINS

SERVES 6 MUFFINS

1 425g (15oz) can black beans, drained and rinsed

1⁄2 cup applesauce

2 tbsp ground chia seeds

V1⁄4 cup dairy-free milk

1 tbsp lemon juice

1⁄2 cup maple syrup

2 tsp vanilla extract 1 tbsp flaxseed

1⁄2 cup unsweetened cocoa powder

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 cup old-fashioned oats

1⁄2 cup dairy-free chocolate chips

1⁄4 cup raw shelled hempseed

NUTRITIONAL VALUES

Calories: 78kcal
Fat: 5.8g (0.9g S.Fat)
Carbs: 6g
Protein: 2.8g
Sugar: 2.2g
Sodium: 69mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 5).

Line a 12-cup muffin tin with paper muffin liners.

In a blender, combine all of the ingredients except the chocolate chips and hempseed. Blend the mixture until it is as smooth as possible. Blend for 5 seconds, or until the chocolate chips and hempseed are evenly distributed.

Fill the muffin cups at least three-quarters full with the batter. 20 minutes in the oven Allow for 5 minutes of cooling before transferring the paper cups to a wire rack to cool completely.

Refrigerate for up to 3 days or freeze for up to 6 months.