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Chocolate Protein Muffins (with Veggies!) 

These flourless muffins pack in the nutrients but taste like a brownie. Plus: They store so well in the fridge!

– Peanut butter – Eggs – Honey (or maple syrup) – Raw zucchini – Kale (or spinach) – Ripe banana – Cocoa powder

Ingredients Needed:

Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the blender, if needed.

Step 1.

Fill muffin cups about ½ full using about ¼ cup batter in each. Top with chocolate chips, if using.

Step 2.

For regular muffins: Bake 20-22 minutes or until a cake tester inserted into the center comes out clean.

Step 3.

For mini muffins (or a donut pan): Bake 12-14 minutes or until a cake tester inserted into the center comes out clean.

Step 4.

Let cool for 5-10 minutes in the pan, run a knife around the edges, and carefully transfer to a wire rack to cool.

Step 5.

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.

Step 6.

– Use a very ripe banana with brown spots for the best natural sweetness. – Stir a handful of chocolate chips into the batter to make it slightly sweeter.

Tips:

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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!).