Gluten-free and refined-sugar-free muffins, which are loaded with protein?! I did it!
I have seen bean-brownie-recipes a couple of times before but never had the nerve to try it. Till now. And I can say they are more delicious than you can imagine, even though I can still taste the beans in them. But they are simply amazing for a protein-packed treat! I made gugelhupfs, but you can make muffins, brownies or whatever you want out of it!
For 12 muffins you need:
- 1 can cooked kidney beans (425g)
- 2 TB flax seeds (16g) mixed with 6 TB water
- 3 TB coconut oil (45g)
- 3/4 cup cocoa powder (180g)
- 1/4 ts salt
- 1 ts vanilla extract
- 1/2 cup sweetener of your choice (I used agave nectar)
- 11/2 ts baking powder
- 100g chocolate chips (I chopped up dark chocolate)
Pre-heat your oven to 180 degrees Celsius and grease your pan. Rinse the beans really well. Prepare the flax egg by combining flax seeds and water, let rest for about 10 minutes.
Add the beans, flax egg, coconut oil, cocoa powder, salt, vanilla extract, sweetener and baking powder to your food processor, blend well. Now mix in the chocolate chunks and fill in the pan(s). Bake for about 20-25 minutes. Let them cool down, before cutting or removing from the pan, as they are really soft and moist.
I toped my gugelhupfs with icing sugar and ate them as snacks before or after a workout. They are good in the fridge for about 7 days.
One Gugelhupf has the following nutritional values: 232kcal, 23g carbohydrates, 13g sugar, 7g protein, 10g fat and 3g fiber.