No Bake Chia Protein Muffins + Bob’s Red Mill Giveaway

No Bake Chia Protein Muffins + Bob’s Red Mill Giveaway

All opinions expressed in this post are my own. Bob’s Red Mill provided me with products in order to facilitate this review.

No-bake snacks are one of the easiest ways to incorporate superfoods and healthy ingredients into your daily diet. These No Bake Chai Protein Muffins are loaded with nutritional ingredients, like chia and flax seeds, hemp hearts, organic nut butter, and coconut oil, with an added boost of protein thanks to Bob’s Red Mill’s Chia Protein Powder Nutritional Booster.

I recently had the opportunity to try out some of Bob’s Red Mill products, from their gluten-free flours, pancake and cake mixes, and hazelnut and walnut flour to their new plant-based line of nutritional boosts and meal replacements. Not only are their protein powders delicious, they are easily digested since they are made with pea protein powder. They are all gluten-free, soy-free, and vegan with a healthy dose of omega 3’s and probiotics.

Today I’m sharing the recipe for these two-bite superfood treats, which are jam-packed with healthy ingredients. The addition of the Chai Protein Powder makes for a protein-packed snack to enjoy before or after hitting the gym. Not only are these two-bite vegan treats healthy, they are also so unbelievably decadent – and addictive! They’re chewy, rich, and chocolaty, with just a hint of spice from the chai blend. These treats might only be enough for two-bites, but I can assure you that they will be two-bites of heaven! On top of that, they’re super easy to prepare. I’ve made them into these convenient little ‘muffins’ for a quick grab n’ go snack, but you can switch it up by transforming them into bars or balls. I might be tooting my own horn here, but this recipe is perfect just the way it is however, you can switch it up by adding more or less of an ingredient – except for the oats and honey which combined together with the applesauce give that perfectly chewy texture. And that decadent vegan ganache? It’s a simple addition that brings the flavour of these no bake chai protein muffins over the top. You can find the recipe here.

Giveaway time!

Bob’s Red Mill is generously offering one of Bites for Foodies’ readers a $50 gift card for their online store.

To enter the giveaway you must complete the following:
1) Subscribe to Bites for Foodies’ Newsletter.
2) Leave a comment below.

*This giveaway is open to Canadian and US residents and will run for one week. It will close at 11:59pm EST on April 3rd, 2017.

No Bake Chai Protein Muffins + Bob's Red Mill Giveaway!

Bob’s Red Mill products can be found in mainstream grocery or health food stores or online here.

No Bake Chia Protein Muffins + Bob’s Red Mill Giveaway

2017-03-27
: About 30 muffins
: 10 min

All opinions expressed in this post are my own. Bob’s Red Mill provided me with products in order to facilitate this review. No-bake snacks are one of the easiest ways to incorporate superfoods and healthy ingredients into your daily diet. These No Bake Chai Protein Muffins are loaded with nutritional ingredients, like chia and flax …

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No Bake Chia Protein Muffins + Bob’s Red Mill Giveaway
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Ingredients
    3 cups gluten free quick oats
  • 1/3 cup Bob's Red Mill Chai Protein powder
  • 1/2 cup hemp hearts
  • 1/3 cup chia seeds
  • 1/2 cup ground flax
  • 1/2 cup unsweetened applesauce or mashed banana
  • 1/2 cup extra virgin coconut oil, melted
  • 1/2 cup brown rice syrup or raw honey
  • 1/2 cup cashew butter or nut butter of choice
  • 2 heaping tbs. peanut butter powder (optional)
  • 1/2 tsp. pink Himalayan sea salt
Directions

Combine all of the ingredients in a large bowl and mix with a wooden spoon until combined and the oats are fully coated. Spray two mini-muffin tins with coconut oil cooking spray or coat with coconut oil then dollop about 1/4 cup into each muffin liner. Pat down firmly with the back of a spoon. If desired, garnish with the chocolate ganache.

Transfer to the freezer and let them set for at least 2-3 hours. Remove from the muffin tins and transfer to a large freezer bag. Store in the freezer for up to 3 months.

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