Veggie-Loaded Chocolate Protein Muffins

4.97 from 28 votes

Veggie-Loaded Chocolate Protein Muffins

These Chocolate Protein Muffins are the perfect healthy breakfast! Packed with veggies AND protein, they’re delicious, easy to make + super kid-approved!

Prep Time10 mins

Cook Time20 mins

Course: Breakfast

Cuisine: American

Keyword: dairy-free muffins, healthy muffins for kids, protein muffins, vegetable muffins

Servings: muffins

Calories: 197kcal

Author: Taesha Butler

Equipment

Blender

Ingredients

2 eggs can sub flax eggs
1/3 cup maple syrup or honey
1 cup butternut squash puree or sub with pumpkin or sweet potato puree
1 cup cooked and cooled green lentils about 1/3 cup dry. See above for cooking suggestions
1/4 cup oil I use coconut oil or avocado
2 tsp apple cider vinegar
1 cup loosely packed spinach or kale
1/4 cup milk of choice
1 tsp vanilla extract
1 1/4 cups whole wheat flour or white whole wheat flour for a lighter muffin
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
1 tsp ground cinnamon
1/4 cups chocolate chips or to taste and optional

Instructions

Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
In a blender, combine eggs, maple syrup/ honey, squash, lentils, oil, vinegar, spinach, milk, and vanilla.
Blend until mixture is smooth and set a side.
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 (if using).
Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.

Nutrition