Chia Peanut Butter Protein Bars

Make your own protein bars with this simple recipe! Each bar has 9 grams of protein, 3 grams of fiber, and 190 calories. Then wrap up the bars in single serving bags or in pieces of foil - they are perfect to take on the go!

chia peanut butter bar

Chia Peanut Butter Protein Bars

Serves 10

Ingredients:
1 1/2 cups chickpeas, drained and rinsed
3 tablespoons coconut milk
30 grams (2 scoops) chocolate Klean Athlete protein powder
1/2 cup creamy peanut butter
1/2 teaspoon sea salt
1/4 cup maple syrup
1/2 cup old fashioned rolled oats
2 tablespoons chia seeds

Directions:

Prepare a 9 x 9 - inch baking dish with non-stick cooking spray or parchment paper.

In a food processor pulse the chickpea and the coconut milk until well combined. Then add the protein powder, peanut butter, sea salt, and maple syrup. The mixture should be thick and sticky.

Transfer the mixture to a mixing bowl and add the oats and chia seeds. Stir until well combined. Add the mixture into the prepared baking dish. Refrigerate at least 4 hours. Cut into 4 bars and serve.

Store bars in a air tight container and refrigerate or even pack in single serving bags or wrap in foil.

Nutrition facts (per bar): 190 calories, 9 grams fat, 2 grams saturated fat, 0 milligrams cholesterol, 140 milligrams sodium, 20 grams carbohydrates, 3 grams fiber, 7 grams sugar, 9 grams protein

Chia Cherry Lentil Muffins

These Chia Cherry Lentil Muffins are perfect for athletes, a nutrient-rich breakfast and perfect to pack for tournaments. Each muffin has 210 calories and 5 grams of protein and is made with a whole grain base.  

Chia Cherry Lentil Muffins - Recipe developed by Molly Morgan. Photo Credit: Howey Mistakos, Novel Studios

Chia Cherry Lentil Muffins - Recipe developed by Molly Morgan. Photo Credit: Howey Mistakos, Novel Studios

Chia Cherry Lentil Muffins

Serves 16

Ingredients:
1 1/2 cups (370 mL) lentils, cooked
1/2 cup (120 mL) 100% orange juice
2 cups (500 mL) white wheat pastry flour
1 teaspoon (5 mL) salt
2 tablespoons (30 mL) chia seeds
1/2 cup (120 mL) sugar
1/2 cup (120 mL) vegetable or canola oil
1/2 cup (120 mL) vanilla yogurt
2 eggs
1 cup (250 mL) dried cherries

Directions:
1. Pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare 16 muffin tins with paper liners or non-stick cooking spray.
2. Combine the cooked lentils and orange juice in a food processor until the lentils are pureed. 
3. In a large mixing bowl combine the pureed lentils, white wheat pastry flour and salt. Stir to combine.
4. Then add chia seeds, sugar, vegetable oil, vanilla yogurt, and eggs. Stir to combine. Then add-in the dried cherries and stir to combine.
6. Pour 1/3 of the muffin mixture in each of the muffin tins. Bake for 20 - 25 minutes, or until a toothpick comes out clean. 
7. Cool the muffins on a cooling rack.

Nutrition Facts (per muffin): 210 calories, 8 grams fat, 1 gram saturated fat, 0 grams trans fat, 25 milligrams cholesterol, 160 milligrams sodium 32 grams of carbohydrates, 2 grams fiber, 15 grams sugar, 5 grams protein