These Chocolate Protein Muffins are the perfect healthy breakfast! Packed with veggies AND protein from blended lentils (that you can’t taste!), they’re delicious, easy to make, adaptable + super kid-approved!

Chocolate protein muffins fresh out of the oven. Some are still in the muffin tin and others are on the table with extra chocolate chips scattered around them.

Veggie-Loaded Protein Muffins

Like most parents, I am always looking for protein-packed breakfast options that my daughter will not only eat…but will be super jazzed about seeing on her breakfast plate.

And if we can throw veggies into the mix, well that breakfast recipe just got even better!

Add chocolate and put everything into a muffin form….and magic has just happened in the kitchen.

That is basically how I felt when these Veggie-Loaded Chocolate Protein Muffins first came out of the oven and my family INHALED them before they even had a chance to cool!

Muffins are one of my favorite easy, to-go breakfasts. They are also ideal for making ahead or stocking up the freezer with. And having a high protein option that my family adores just made me extra happy!

These Chocolate Protein Muffins are easy to make, super delicious, and will be loved by all!

4 images in a collage showing the process of how to blend the wet ingredients, lentils and veggies in the blender. And then how to mix the dry ingredients in a bowl before stirring in blended wet ingredients.

What makes these protein muffins so great?

  • Added protein. And not from a powder, but from LENTILS! Say what? Lentils are plant based protein powerhouses! And they disappear beautifully into muffins when mixed with all kinds of other healthy and delicious ingredients. While lentils are an unconventional muffin ingredient, these Chocolate Protein Muffins will make you a believer in legumes in baked goods!
  • Veggie-loaded. Whether it is you or a family member, getting extra veggies in kinda always feels like a good thing. And I am all about adding veggies in a way that you ENJOY! And these muffins make spinach and butternut squash all kind of enjoyable while also adding some serious nutrition.
  • Family-friendly. Your partner, kids, second cousin twice removed and everyone in between is going to love these muffins. A healthy breakfast recipe you can feel good about baking up AND that you know they will happily eat.
  • Easy. Blend up some ingredients. Stir in some others. Pop them in the oven. Life is too short for fussy recipes and this muffin recipe is delicious AND simple to make.

Want to make sure you always have spinach on hand for these chocolate protein muffins? Check out my tips & tricks for keeping spinach fresh all week!

The batter for chocolate protein muffins in a bowl with chocolate chips ready to be folded in!

How do I cook my lentils for these muffins?

Dry lentils are a great plant protein to keep in your pantry! I opt to buy and cook my lentils from dry because they are significantly cheaper that way and super simple to cook up.

Check out how to cook lentils on the stove top, Instant Pot or in your slow cooker!

Time saving tip!

Skip the dry lentils and buy precooked lentils! I find them in the fridge or freezer section of many health-focused grocery stores! Just make sure they don’t have any seasoning included before adding them to this protein muffin recipe!

A tray of chocolate protein muffins fresh out of the oven.

Suggested Adaptations

  • Make them vegan. Replace the 2 eggs in this chocolate muffin recipe with 2 “flax eggs“, use your favorite plant-based milk in the batter and be sure the chocolate chips you are using are dairy-free. Boom! Vegan protein muffins!
  • Make these protein muffins gluten free. Sub the white whole wheat flour for a cup-for-cup gluten free flour blend. I like this brand.
  • Skip the chocolate chips. The chocolate chips make these muffins a little extra dazzling, but they can totally be omitted if you prefer or simply are out of them! Or, to keep the dazzle but to lighten up the sugar, just sprinkle a few chocolate chips on the top.
  • Replace the butternut squash puree. Swap it out with cooked and mashed sweet potato or even pumpkin puree! Or, if the spinach is enough veggie-loading for you, up the natural sweetness of these muffins by replacing the squash with unsweetened applesauce or mashed ripe bananas.
  • Sub spinach with kale. Be sure to take the ribs out of the kale and blend well in the blender, but kale totally works great in these protein muffins!

Other veggie-loaded muffin recipes to check out

Did you try this veggie-loaded muffin recipe and now you’re hungry for more? 

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Two chocolate protein muffins stacked on top of one another. The top one has a bite out of it and there are other muffins and a glass of milk in the background.
4.92 from 73 votes

Veggie-Loaded Chocolate Protein Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American
Course: Breakfast
These Chocolate Protein Muffins are the perfect healthy breakfast! Packed with veggies AND protein from blended lentils (that you can't taste!), they’re delicious, easy to make, adaptable + super kid-approved!


  • 2 eggs, can sub flax eggs
  • cup maple syrup or honey
  • ½ cup butternut squash puree, or sub with pumpkin puree or cooked & mashed sweet potato.
  • ½ cup applesauce, or mashed banana
  • 1 cup cooked and cooled green lentils, about 1/3 cup dry. Here are some ways to cook your lentils.
  • 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
  • cup chocolate chips, or to taste.



  • Preheat your oven to 375℉ and line a 12-hole muffin tin with liners. Set aside.
  • In a blender, combine eggs, maple syrup/ honey, squash, applesauce/banana, lentils, oil, spinach, milk, and vanilla.
  • Blend until mixture is smooth and set aside.
  • In a medium bowl, combine flour, baking powder, baking soda, salt, cocoa and cinnamon. Stir. Pour contents from blender into the bowl and mix until smooth and matter has an even consistency. Do not over mix, as this will lead to dense muffins.
  • Finally, fold in chocolate chips.
  • Portion batter into prepared muffin tin and top with extra 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℉.
  • Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing any leftovers in an air-tight container in fridge for about 4 days or freezer for up to 2 months.
Serving: 1muffin, Calories: 180kcal, Carbohydrates: 26g, Protein: 7g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 199mg, Potassium: 234mg, Fiber: 4g, Sugar: 10g, Vitamin A: 900IU, Vitamin C: 2mg, Calcium: 61mg, Iron: 2mg