Cannellini Lemon/Chia Blondie Protein Muffins

Cannellini Lemon/Chia Blondie Protein Muffins
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,298.2
  • Total Fat: 115.7 g
  • Cholesterol: 245.0 mg
  • Sodium: 3,405.7 mg
  • Total Carbs: 193.7 g
  • Dietary Fiber: 47.0 g
  • Protein: 67.2 g

View full nutritional breakdown of Cannellini Lemon/Chia Blondie Protein Muffins calories by ingredient


Introduction

Cannellini Protein Blondie Muffins Cannellini Protein Blondie Muffins
Number of Servings: 1

Ingredients

    0.25 cup Coconut Oil
    1 tsp Baking Powder
    1 tsp Baking Soda
    2 serving Egg white, large
    3 tbsp Dickenson's Lemon Curd
    2 tsp Pure Lemon Extract
    4 tbsp Chia Seeds, Black, Raw (15g)
    16 serving Stevia in the Raw
    455 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
    2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    4 serving Allmax Hexapro Birthday Cake
    .5 cup Greek yogurt Fage, plain, 0% fat

Tips

Drain the cannellini beans. You will need to use about 1/8 cup of the juice drained from the beans to to offset the dryness of the beans. They could also be processed with some of the yogurt to smooth them out.

I combine all the dry ingredients into a ziploc bag so that they can all be mixed together before being added to the already mixed wet ingredients. Yes, I add dry to wet instead of wet to dry.


Directions

Bake at 350f for the following:
14-16 minutes for mini-muffins

Serving Size: Makes ~48 mini muffins