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My review
High-Protein Low-Fat Granola Bars
4 made it |
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Diana 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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Ingredients
32 m servings 192Original recipe yields 12 servings (12 mini granola muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
- Combine chickpeas and egg whites in a food processor; blend until well mixed.
- 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.
- Drop tablespoonfuls of batter into the prepared muffin tin; press down to flatten.
- Bake in the preheated oven until sides are golden, about 12 minutes.
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Footnotes
- 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.