Chocolate Protein Muffins (With Veggies!)

healthy chocolate muffins cooling on wire rack

Chocolate Protein Muffins (With Veggies!)

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.

Course Breakfast

Cuisine Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings regular muffins or about 24 mini

Calories 190kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup peanut butter (almond butter or sunflower seed butter)
1 cup roughly chopped very ripe banana
1 cup roughly chopped raw zucchini (if you don't have zucchini, use 2 cups banana)
1 cup kale leaves (lightly packed; or spinach)
3 eggs
¼ cup honey (or maple syrup)
1 teaspoon vanilla extract
¼ cup cocoa powder
2 tablespoons ground flaxseeds
1 teaspoon baking powder
¼ teaspoon baking soda
chocolate chips (optional)
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees F and grease a mini or standard-size muffin tin with nonstick spray or line with paper liners.
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 20-22 minutes or until a cake tester inserted into the center comes out clean.
For mini muffins (or a donut pan): Bake 12-14 minutes or until a cake tester inserted into the center comes out clean.
Let cool for 5-10 minutes in the pan, run a knife around the edges, and carefully transfer to a wire rack to cool.

Video

Notes

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.
We prefer to eat these cold.
Use a very ripe banana with brown spots for the best natural sweetness.
Nut-free: Use sunflower seed butter instead of peanut butter.
Egg-free: Use a liquid egg substitute such as Just Eggs.
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!).

Nutrition