Vegan maple espresso protein bars, made with ease in a muffin tin! They are incredibly satisfying, gluten-free, and have 111 calories and 9 grams of protein each.

stack of 4 espresso maple protein bats on a pink and white napkin

Oh, coffee. How I love you.

I know that it is not Valentine’s Day. Nor is it National Coffee Day (Who knew this exists? Now I–and you–do; it is September 29th ). But I do not need a special occasion to celebrate my affection for coffee. A Tuesday in the middle of May will do just fine.

These high-protein, quick and straightforward, maple and espresso protein “bars” (protein bars in the round) are even finer.

a single espresso protein bar on a colorful napkin

It makes me crazy when ice creams claim to be espresso, cappuccino or mocha-flavored, yet tastes like none of the above

Rest assured, that is not the case with these DIY, high-protein treats. One nibble and “Kapow!” Not a sliver of doubt that these are all about coffee.

overhead shot of maple espresso protein bars

Recipe Benefits

Vegan (egg-free, dairy-free)
Gluten-free
High protein (about 9 grams each)
High fiber
Straightforward to make
So satisfying
111 calories each

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

canned white beans (I used Great Northern), rinsed and drained
unsweetened applesauce
virgin coconut oil, melted (or oil of choice)
maple syrup
instant espresso powder (or instant coffee powder)
1salt
vanilla rice protein powder
baking powder
Optional: 1 -2 tablespoons vegan white chocolate chips, melted

How to Make Vegan Maple Espresso Protein Bars

Note that the complete instructions are also in the recipe card below.

Preheat oven to 350F (180C).
Grease or spray 8 cups of a standard muffin tin.
In a food processor or high speed blender, process the drained beans, applesauce, coconut oil, maple syrup, espresso powder, and salt until blended and smooth.
Add the protein powder. Process, using on/off pulses, until completely blended.
Divide batter evenly between prepared cups (about 3 tablespoons per cup), smoothing tops.
Bake in preheated oven for 18 to 20 minutes until tops are golden brown and center is just set.
Transfer to a wire rack and cool completely in tin. Refrigerate in tin at least 30 minutes before removing from tin. If desired, drizzle with melted white chocolate.

maple protein bar on a pink and white napkin

FAQ

How Should I Store the Bars?

Store the protein bars in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week and frozen for up to 3 months.

Can I Use Instant Coffee Powder in place of Espresso Powder?

Yes! If you do not have espresso powder, you can use 1 and 1/2 tablespoons instant coffee powder in its place.

Vegan Maple Espresso Protein Bars (GF, straightforward)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 bars

Ingredients

15- ounce can of white beans I used Great Northern, rinsed and drained
1/2 cup 118 mL unsweetened applesauce
2 tablespoons 30 mL virgin coconut oil , melted (or oil of choice)
2 tablespoons maple syrup
1 tablespoon instant espresso powder or more, to taste; see notes
1/4 teaspoon salt
1/2 cup sweetened vanilla rice protein powder
1/4 teaspoon baking powder
Optional: 1 -2 tablespoons vegan white chocolate chips melted

Method

Preheat oven to 350F (180C). Grease or spray 8 cups of a standard muffin tin .
In a food processor or high speed blender , process the beans, applesauce, coconut oil , maple syrup , espresso powder, and salt until blended and smooth.
Add the protein powder. Process, using on/off pulses, until completely blended.
Divide batter evenly between prepared cups (about 3 tablespoons per cup), smoothing tops.
Bake in preheated oven for 18 to 20 minutes until tops are golden brown and center is just set. Transfer to a wire rack and cool completely in tin. Refrigerate in tin at least 30 minutes before removing from tin. If desired, drizzle with melted white chocolate.

Notes

Storage: Store the protein bars in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week and frozen for up to 3 months. Espresso Powder Options: If you do not have espresso powder, you can use 1 and 1/2 tablespoons instant coffee powder in its place.