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HIGH-PROTEIN CHOCOLATE BLENDER MUFFINS

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.
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