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.

ENGLISH MUFFIN PROTEIN TRIANGLES

SERVES 6 PORTIONS

3 English muffins

2⁄3 cup raw almonds, soaked in water from one hour to overnight

1 1⁄2 tbsp lemon juice

1 1⁄2 tbsp nutritional yeast

1 tsp curry powder

1⁄2 tsp mustard powder

1⁄2 tsp salt

Pinch of ground black pepper

1⁄3 cup extra virgin olive oil, more if desired

1⁄3 cup seitan, crumbled (Slow Cooker Log for Thin Slices and Crumbles)

1⁄4 cup black olives, sliced

Freshly cut parsley, for garnish (optional)

NUTRITIONAL VALUES

Calories: 156kcal
Fat: 9.4g (3.7g S.Fat)
Carbs: 14.7g
Protein: 4.4g
Sugar: 6.6g
Sodium: 166mg

METHOD

Toast the English muffins by breaking them apart in the center. Put them on a baking sheet and set them aside.

In a food processor, combine the almonds. Combine the lemon juice, nutritional yeast, curry powder, mustard powder, salt, and pepper in a mixing bowl. Blend until the mixture is as smooth as possible. There will still be a few small pieces. Slowly pour in the olive oil through the lid's opening. If you prefer it thinner, add a little more oil. Pour the mixture into a small mixing bowl and stir in the crumbled seitan.

Divide the mixture among the six muffin halves and spread evenly. It will be quite thick. Broil the baking sheet for about 2 minutes, or until lightly golden.

Cut each muffin into quarters and top with black olive slices. The simplest way to do this is to use a cleaver and push straight down as if cutting pizza. Stack on a plate and top with freshly chopped parsley, if using.