Name: Veggie-Loaded Chocolate Protein Muffins
Prep time: 10 min
Cook time: PT-487550H43M8S
Total time: 30 min
Cuisine: American
Ingredients: 2 large eggs (or flax eggs for a vegan option); ⅓ cup maple syrup or honey; ½ cup butternut squash puree (or pumpkin puree or cooked and mashed sweet potato); ½ cup applesauce (or mashed banana); 1 cup cooked and cooled green lentils (about 1/3 cup dry); ¼ cup avocado oil (or another neutral tasting oil); 1 cup loosely packed spinach (or kale); ¼ cup milk of choice; 2 teaspoons vanilla extract; 1 ¼ cups whole wheat flour (or white whole wheat flour for a lighter muffin); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup cocoa powder; 1 teaspoon ground cinnamon; ⅓ cup chocolate chips (or more, to taste); Nut Butter Twist: Add 2 tablespoons of almond or peanut butter; Dried Fruit: Add dried cranberries or raisins; Spicy Version: Add a pinch of cayenne pepper

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Short Description
These Veggie-Loaded Chocolate Protein Muffins are a healthy, indulgent treat that combines the rich flavors of chocolate with nutritious ingredients like green lentils, spinach, and butternut squash. Packed with protein, fiber, and healthy fats, these muffins are a perfect snack or breakfast option to fuel your day. With a soft, moist texture and a hint of sweetness from maple syrup, they’re a delicious way to sneak in some veggies!

Why You’ll Love This Recipe

These muffins are the ultimate combination of indulgence and nutrition! With the addition of green lentils, spinach, and butternut squash, you’re getting plenty of protein, fiber, and vitamins, while still enjoying the rich, chocolatey flavor of a classic muffin. The maple syrup or honey adds just the right amount of sweetness, and the chocolate chips provide that perfect finishing touch. They’re great for meal prep, on-the-go snacks, or a healthy dessert!

Ingredients

2 large eggs (or flax eggs for a vegan option)
⅓ cup maple syrup or honey
½ cup butternut squash puree (or pumpkin puree or cooked and mashed sweet potato)
½ cup applesauce (or mashed banana)
1 cup cooked and cooled green lentils (about 1/3 cup dry)
¼ cup avocado oil (or another neutral tasting oil)
1 cup loosely packed spinach (or kale)
¼ cup milk of choice
2 teaspoons vanilla extract
1 ¼ cups whole wheat flour (or white whole wheat flour for a lighter muffin)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
1 teaspoon ground cinnamon
⅓ cup chocolate chips (or more, to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven

Preheat your oven to 375°F (190°C) and line a 12-hole muffin tin with muffin liners. Set aside.

2. Blend the wet ingredients

In a blender, combine the eggs, maple syrup or honey, butternut squash puree, applesauce (or mashed banana), cooked lentils, avocado oil, spinach, milk, and vanilla extract. Blend until smooth and set aside.

3. Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and ground cinnamon. Stir until well combined.

4. Combine wet and dry ingredients

Pour the blended mixture into the bowl with the dry ingredients. Mix until smooth and combined, but be careful not to over-mix, as this can lead to dense muffins. The batter should have an even consistency.

5. Fold in the chocolate chips

Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.

6. Portion and bake

Scoop the batter into the prepared muffin tin, filling each cup about ¾ of the way full. Top with additional chocolate chips if desired. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean and the muffins have an internal temperature of 200°F.

7. Cool and store

Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before storing leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.

Servings and Timing

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes

Variations

Vegan Version: Use flax eggs (1 tablespoon flax meal + 2.5 tablespoons water) and non-dairy milk (such as almond milk) to make these muffins vegan-friendly.
Nut Butter Twist: Add 2 tablespoons of almond or peanut butter to the wet ingredients for added flavor and healthy fats.
Dried Fruit: Add a handful of dried cranberries or raisins to the batter for an extra burst of sweetness and texture.
Spicy Version: Add a pinch of cayenne pepper or a small amount of finely chopped chili for a spicy-sweet muffin variation.

Storage/Reheating

Storage: Store the muffins in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Reheating: To reheat, microwave the muffins for 10-15 seconds or warm them in the oven at 350°F for 5-7 minutes until heated through.

FAQs

1. Can I substitute the lentils with another ingredient?

Yes, you can substitute the green lentils with black beans, chickpeas, or even a plant-based protein powder for a different texture and protein boost.

2. Can I use regular flour instead of whole wheat flour?

Yes, you can use all-purpose flour in place of whole wheat flour if you prefer a lighter texture. If you do, you may need to reduce the amount of flour slightly.

3. Can I use frozen spinach?

Yes, frozen spinach works well in this recipe. Just make sure to thaw and drain it well before adding it to the batter.

4. Are these muffins gluten-free?

No, these muffins are not gluten-free as they use whole wheat flour. To make them gluten-free, substitute the flour with a gluten-free flour blend.

5. Can I make these muffins without chocolate chips?

Yes, if you prefer, you can omit the chocolate chips or substitute them with chopped dark chocolate or nuts for a different flavor.

6. Can I add more sweetness to the muffins?

If you prefer a sweeter muffin, you can add a little extra maple syrup, honey, or a few tablespoons of brown sugar to the batter.

7. Can I make these muffins ahead of time?

Yes, these muffins are great for meal prep! Make them ahead of time and store them in the fridge or freezer for quick and easy breakfasts or snacks throughout the week.

8. Can I substitute the butternut squash with something else?

Yes, you can substitute the butternut squash with pumpkin puree or mashed sweet potato for a similar texture and flavor.

9. How do I know when the muffins are done?

Check the muffins with a toothpick to see if it comes out clean. The muffins should be golden brown on top and feel firm to the touch.

10. How can I make these muffins fluffier?

To make them fluffier, be careful not to over-mix the batter. Mixing too much can make the muffins dense. Also, ensure you’re using the right amount of baking powder and baking soda.

Conclusion

These Veggie-Loaded Chocolate Protein Muffins are a deliciously healthy and satisfying snack that doesn’t skimp on flavor. Packed with vegetables, protein, and fiber, they’re perfect for breakfast, a post-workout treat, or an on-the-go snack. With the rich taste of chocolate and the benefits of hidden veggies, they’re sure to become a favorite in your recipe rotation!