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 to help keep you feeling full and satisfied. This easy chocolate muffin recipe is guaranteed to be a family favorite.
About this chocolate muffin recipe
In addition to being secretly good for you, these chocolate muffins can be made in the blender. Making cleanup a breeze. What I love most about these chocolate muffins is that they have a moist, soft texture and rich chocolate flavor. Perfect as breakfast meal prep through the week. Or, you can enjoy these muffins as a delicious weekend brunch item. No matter what, I can guarantee they’ll be a hit.
Option to heat these chocolate muffins in the microwave for 10 seconds before enjoying them. Heating them makes the muffin feel like it just came fresh from the oven. Just be sure they are not in an aluminum wrapper before microwaving them.
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.
Store any leftover muffins in an airtight container on the counter for three to four days. You can easily freeze these muffins too. Once they have fully cooled, add them to a freezer friendly Ziplock bag. They will last for 30 days. Thaw these muffins in the refrigerator before enjoying. Looking for more breakfast ideas? Try my cinnamon bun waffles or my one bowl banana oat pancakes.
Blender Chocolate Muffins
- 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
- ½ teaspoon salt
- 1 scoop protein powder, Garden of Life brand, chocolate flavor
- 2 ripe bananas, very brown 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
- 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 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.