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!
Ingredients
For the Muffins:
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)
Optional Variations:
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
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a 12-hole muffin tin with muffin liners. Set aside.
- 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.
- 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.
- 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.
- Fold in the chocolate chips: Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- 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.
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
