These simple blender muffins pack a serious nutrition punch and are dairy-free, with a nut-free option. I prefer the flavor of these once they are fully cooled and chilled in the fridge.
- 1 cup peanut butter or Sunbutter
- 1 cup roughly chopped very ripe banana
- 1 cup roughly chopped raw zucchini (or summer squash)
- 1 handful kale (or spinach; 1 cup very loosely packed)
- 3 eggs
- 1/4 cup honey (or maple syrup)
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 2 tablespoons ground flaxseeds
- 1 teaspoon baking powder
- chocolate chips, optional
- Preheat oven to 350 degrees F and grease a mini or standard size muffin tin with nonstick spray.
- Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the blender and/or using the stick that came with it to move the ingredients around if needed.
- Fill muffin cups about 1/2 full using about 1/4 cup batter in each. Top with chocolate chips, if using.
- For regular muffins: Bake 22-24 minutes or until a cake tester inserted into the center comes out cleanly.
- For mini muffins (or a donut pan): Bake 14-16 minutes or until a cake tester inserted into the center comes out cleanly.
- Let cool for 5-10 minutes in the pan, run a knife around the edges, and carefully transfer to a wire rack to cool.
Store for 3-5 days in an airtight container in the fridge or in a sealed freezer bag in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
Use a very ripe banana with brown spots for the best natural sweetness.
I use natural unsweetened peanut butter in this recipe.
If your peanut butter has been in the fridge, let it sit at room temperature for an hour before using OR warm for 15 seconds in the microwave.
Spray your measuring cup with nonstick spray before measuring the honey to make it easier to pour out.
Stir a handful of chocolate chips into the batter to make it slightly sweeter.
Let the muffins cool in the pan for 5-10 minutes to make it easier to get them out of the pan.
I find that these taste best with greens that have been frozen and once the muffins have been fully cooled (and even chilled in the fridge for a bit!)
Keywords: protein muffins, healthy chocolate muffins