Cannellini Cinnamon Bun Blondie Protein Muffins

Cannellini Cinnamon Bun Blondie Protein Muffins
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,902.4
  • Total Fat: 92.9 g
  • Cholesterol: 200.0 mg
  • Sodium: 3,315.6 mg
  • Total Carbs: 135.4 g
  • Dietary Fiber: 33.5 g
  • Protein: 155.4 g

View full nutritional breakdown of Cannellini Cinnamon Bun Blondie Protein Muffins calories by ingredient
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Cannellini Protein Blondie Muffins Cannellini Protein Blondie Muffins
Number of Servings: 1


    2 tsp Cinnamon, ground
    2 tsp Vanilla Extract
    0.25 cup Coconut Oil
    1 tsp Baking Powder
    1 tsp Baking Soda
    2 serving Egg white, large
    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
    2 serving Allmax Hexapro Birthday Cake
    2 serving Allmax Hexapro Cinnamon Bun
    .5 cup Greek yogurt Fage, plain, 0% fat


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.


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

Serving Size: Makes ~48 mini muffins

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