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High-Protein Low-Fat Granola Bars

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Diana Ellis Cann

"Great homemade soft granola bars. I also make these with mashed banana instead of the applesauce and apple and peanuts instead of almonds."
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32 m servings 192 cals
Original recipe yields 12 servings (12 mini granola muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
  2. Combine chickpeas and egg whites in a food processor; blend until well mixed.
  3. Pour chickpea mixture into a bowl. Add apple, oats, puffed wheat, applesauce, chocolate chips, honey, almond butter, cranberries, almonds, and cinnamon; stir until batter is evenly mixed.
  4. Drop tablespoonfuls of batter into the prepared muffin tin; press down to flatten.
  5. Bake in the preheated oven until sides are golden, about 12 minutes.


  • Cook's Notes:
  • Substitute puffed rice for the puffed wheat if desired.
  • You can also bake these in a 9x13-inch baking pan for 30 minutes. Let cool before cutting and removing from the pan. They will crumble when still hot.

Nutrition Facts

Per Serving: 192 calories; 7.7 g fat; 28.8 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 95 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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