Blender Chocolate Muffins
Healthy blender chocolate muffins have arrived, and they are so good. Loaded with nutrient-dense fruits and veggies you’d never know these muffins are so healthy. In fact, they even have a scoop of protein powder.
In addition to being secretly good for you, these chocolate muffins can be made in the blender too. Making cleanup a breeze. So, give these delicious muffins a try. Even your veggie hating family members will be blown away by this recipe.
What I love about these muffins is that they have a moist soft texture and rich chocolate flavor. Perfect for meal prep through the week or you can enjoy them as a delicious weekend brunch item.
Personally, I like to heat my muffin in the microwave for 10 second before enjoying it. It makes the muffin feel like it just came fresh out of the oven. Drizzle these muffins with your favorite nut butter for an extra layer of flavor and protein. Or you can simply enjoy them as is. Either way, they are so delicious.
Blender Chocolate Muffins
- 2 ripe bananas , spots preferred
- 2 large eggs
- 1/3 cup almond milk
- 1/4 maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1 cup whole grain rolled oats , grind the rolled oats in blender to form a powder. Make sure not to use steel cut oats. They will change the texture.
- 3 cups fresh spinach with stems. , Pack it into the measuring cup.
- 1 scoop plant-based protein powder chocolate flavor , Garden of Life is the brand I used
- handful dark chocolate chunks , optional but recommended
- cupcake tray with liners
- Preheat the oven to 350 degrees.
- Line a cupcake tray with paper liners. Be sure to spray the inside of the liners with non-stick 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 liquid 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 20 minutes or until the muffins are fully cooked through.
- Cool on a wire rack.
- Store covered for 2 days at room temp. You can also freeze these muffins for later use. Heat them for 10 seconds in the microwave to soften them again.