Healthy Chocolate Muffins (Blender Recipe)
These Healthy Chocolate Muffins are loaded with rich, chocolatey flavor and are secretly full of protein and nutrients. Combined in a blender and baked in minutes, they’re the perfect breakfast, snack, or dessert!
I make muffins nearly every week with endless options like my Easy Blueberry Muffins and Banana Nut Blender Muffins. They’re a great make-ahead option and a fun way to start the day.
However, my absolute favorite variation is these Healthy Chocolate Muffins. Loaded with rich, chocolate flavor, they’re just so good! Even better, they’re gluten-free, dairy-free-friendly, and are secretly packed with nutrient-dense fruits and veggies. They also provide a good dose of protein!
Plus, all the ingredients combine in a blender, meaning cleanup is a breeze. As a result, you can easily prep multiple batches, and keep them on hand for quick breakfasts, lunchbox treats, or after-dinner desserts.
There’s never a bad time for this recipe! No matter what, I guarantee they’ll be a big hit with the whole family.
Recipe Ingredients
- Whole Grain Rolled Oats – This forms the base of the muffin batter. If needed, look for oats that are certified gluten-free.
- Baking Soda – This contributes to the soft, fluffy texture. Make sure it’s fresh, or your chocolate muffins recipe won’t rise!
- Cocoa Powder – Make sure to use unsweetened cocoa powder. Otherwise, your muffins will be too sweet.
- Salt – Just a pinch enhances the chocolate flavor and contributes to the sweetness of the muffins.
- Protein Powder – Chocolate protein powder makes these muffins extra indulgent. I use Garden of Life chocolate protein, but any brand you like best will work.
- Bananas – Make sure your bananas are extra ripe and brown on the outside! This helps sweeten the muffin batter and makes the muffins super moist.
- Eggs – These add structure to the muffins, helping them hold their shape. I haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do.
- Almond Milk – Combines the batter. Feel free to substitute any other dairy-free milk you like best.
- Maple Syrup – Adds just a touch of sweetness without the need for refined sugar.
- Vanilla Extract – Use pure vanilla extract, not imitation varieties.
- Fresh Spinach – Use regular or baby spinach. I promise you can’t taste it!
- Dark Chocolate Chunks – Feel free to substitute milk chocolate or white chocolate if desired. Make sure to use dairy-free chocolate chunks if you need to keep this recipe dairy-free.
How to Make Healthy Chocolate Muffins in the Blender
- Prepare. Preheat the oven to 350 degrees Fahrenheit. Then, line a cupcake or muffin tin with paper lines, and grease the inside of the liners with non-stick baking spray. Set the tray aside.
- Blend the oats. Add the rolled oats to a blender, and pulse on high until a powder forms. It’s okay if you still have a few small oat pieces! Transfer the oat mixture to a large bowl.
- Blend the wet ingredients. Add the bananas, almond milk, vanilla, eggs, and maple syrup to a blender. Pulse on medium speed until well combined.
- Add the dry ingredients. Add the ground rolled oats back to the blender along with the baking soda, cocoa powder, fresh spinach, and protein powder. Blend on low to medium speed until a smooth batter forms.
- Portion. Pour the batter into the prepared muffin pan, filling each cavity about ⅔ of the way full. Top the muffins with milk or dark chocolate chunks for added sweetness.
- Bake. Transfer the muffins to the oven, and bake for 18 to 20 minutes or until the muffins are tall and a toothpick inserted into the center comes out clean.
- Cool. Allow the double chocolate muffins to cool in the pan slightly. Then, transfer them to a wire rack to cool completely.
Serving Suggestions
These healthy chocolate muffins are incredible on their own at room temperature. However, I love to warm them in the microwave for 10 seconds before serving. Then, if you really want to treat yourself, try drizzling them with your favorite nut butter!
They’re plenty filling and nutritious enough to make for a complete meal but also pair well with recipes like:
Frequently Asked Questions
Stored in an airtight container, leftover muffins will stay fresh at room temperature for three to four days.
Yes! Transfer the cooled muffins to a sealable bag, and freeze them for up to one month. Thaw them in the refrigerator overnight when you’re ready to serve.
Healthy Chocolate Muffins (Blender Recipe)
Equipment
- 1 blender
- 1 cupcake tray with liners
Ingredients
- 1 cup whole grain rolled oats , buzz the rolled oats in blender to form a powder. Make sure not to use steel cut oats.
- 1 teaspoon baking soda
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 scoop protein powder, Garden of Life brand, chocolate flavor
- 2 ripe bananas, small- medium, brown spots on the outside
- 2 large eggs
- ⅓ cup almond milk
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 3 cups fresh spinach, pack it into the measuring cup
- ¼ cup dark chocolate chunks , as garnish
Instructions
- Preheat the oven to 350 degrees. Line a cupcake tray with paper liners. Be sure to spray the inside of the liners with nonstick baking spray. Set the tray aside.
- Add the rolled oats into the blender. Buzz the oats on high until they form a powder. You may have some small pieces mixed in, that’s ok.
- Pour the ground rolled oats into a bowl and set them aside. Add the bananas, almond milk, vanilla, eggs and maple syrup into the blender. Buzz it on medium until well combined.
- Next, add the ground rolled oats, baking soda, cocoa powder, fresh spinach and protein powder into the wet mixture. Blend everything together on low to medium speed until well combined.
- Pour the batter into the prepared cupcake tray. Top with milk or dark chocolate chips for added sweetness. Bake for 18-20 minutes or until the muffins are fully cooked through. Cool on a wire rack. enjoy.
5 Comments on “Healthy Chocolate Muffins (Blender Recipe)”
Do you think adding some baking cocoa to unflavored and unsweetened hemp seed protein powder would work instead of the chocolate power? I’m assuming it is 1/4 CUP of maple syrup? It’s the only measurement for 1/4 that makes sense to me there. – Thank you!!
It should work fine. Also, thank you for catching that!
These are perfect for satisfying my chocolate cravings guilt-free! I love that it incorporates clean ingredients but is still delicious. My now go-to breakfast! Thanks, Sarah!!
These are super easy, super delicious, a d super moist! Great recipe! And my chocolate lover 7 yesr old is a fan too!!!
Absolutely delicious !!!