Chocolate Protein Muffins (With Veggies!) Recipe
These Chocolate Protein Muffins are a nutritious and delicious treat that cleverly incorporates vegetables like zucchini and kale for an extra health boost. Perfect for a quick breakfast or snack, they combine peanut butter, cocoa, and ripe bananas for a rich flavor and moist texture, enhanced with optional chocolate chips. Ready in just 30 minutes, these muffins are easy to make and packed with protein and fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup peanut butter (almond butter or sunflower seed butter can be used)
- 1 cup roughly chopped very ripe banana
- 1 cup roughly chopped raw zucchini (or 2 cups banana if zucchini is unavailable)
- 1 cup lightly packed kale leaves (or spinach)
- 3 eggs
- ¼ cup honey (or maple syrup)
- 1 teaspoon vanilla extract
Dry Ingredients
- ¼ cup cocoa powder
- 2 tablespoons ground flaxseeds
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Optional
- Chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a mini or standard-size muffin tin with nonstick spray or line it with paper liners to prevent sticking.
- Blend Ingredients: Place all the listed ingredients into a blender. Blend the mixture until it is very smooth, stopping occasionally to scrape down the sides and ensure even blending. Use the blender stick to mix as needed.
- Fill Muffin Cups: Pour the batter into muffin cups about halfway full, approximately ¼ cup per muffin. Sprinkle chocolate chips on top if desired.
- Bake Standard Muffins: For regular-sized muffins, bake in the preheated oven for 20 to 22 minutes, or until a cake tester inserted into the center comes out clean.
- Bake Mini Muffins or Donuts: If using mini muffin tins or a donut pan, bake for 12 to 14 minutes, checking for doneness with a cake tester as above.
- Cool and Serve: Let the muffins cool in the pan for 5 to 10 minutes. Run a knife around the edges to loosen, then carefully transfer to a wire rack to cool completely before serving.
Notes
- You can substitute almond or sunflower seed butter for the peanut butter if preferred.
- If zucchini is unavailable, increase the banana to 2 cups for moisture and sweetness.
- Kale can be replaced with spinach for a milder flavor.
- Optional chocolate chips add extra sweetness and texture but can be omitted for less sugar.
- Ensure bananas are very ripe for natural sweetness and better blending.
- These muffins freeze well for up to 3 months. Thaw before serving.
