These flourless Chocolate Protein Muffins pack in the nutrients but taste like a brownie. They are quickly mixed up in a blender and have so many nutrients tucked inside. Plus: They store so well in the fridge!
Chocolate Protein Muffins
Muffins are one of those foods that we like to have in the house for easy breakfasts and snacks since they store so well in the fridge and are so easy to eat. These protein muffins taste like a moist brownie but have a load of nutrition inside…including veggies!
Honestly, you’d never know they were in there, but it’s nice to get in a little extra nutrition, right?
I don’t advocate sneaking veggies into everything we serve our kids—we want (and need!) our kids to trust us with the food we feed them—so I love making these with my kids and having them help me add the ingredients.
The zucchini, kale, and ripe banana adds moisture and flavor. The cocoa powder makes each bite super chocolatey, which my little taste testers think they is super yummy.
I love these healthy chocolate muffins since they are packed with protein and healthy fats, which means they provide nicely balanced and long-lasting energy for our busy little people. Plus, the texture is super soft and moist, which makes them easy for younger toddlers to chew and swallow.
Ingredients You Need
To make this recipe you’ll need the following ingredients so you know what to have on hand or pick up at the store.
- Peanut butter: This provides the base for the muffins. I usually use unsweetened creamy peanut butter. You can use sunflower seed butter to make them nut-free as you like.
- Eggs: I use large eggs in baking, and in this recipe they help the ingredients hold together nicely, which is key since there isn’t any flour.
- Honey (or maple syrup): This is my preferred sweetener here. Avoid honey for kids under age 1.
- Raw zucchini (or yellow summer squash): This veggie is great in the mix since it blends in so well. If you don’t have any, just double the banana.
- Kale (or spinach): I prefer to use greens I’ve frozen to knock down the “green” flavor, but fresh ones will work, too.
- Ripe banana: Use bananas with brown spots for the best sweetness and flavor.
- Cocoa powder: I use unsweetened cocoa powder and usually buy SACO or Hershey’s Special Dark.
TIP: Use a very ripe banana with brown spots for the best natural sweetness.
Step-by-Step Instructions
Here’s a look at the process involved in making this recipe so you know what to expect. Scroll to the bottom for all of the info.
- Add all ingredients to a blender.
- Blend, stopping to scrape down the sides or move the mixture around with the stick that came with it (if you got one).
- Divide batter in a greased muffin tin. Top with chocolate chips if using.
- Bake and test for doneness with toothpick or cake tester. Let cool.
Let the muffins cool in the pan for 5-10 minutes to make it easier to get them out of the pan.
Frequently Asked Questions
Our kids are usually getting plenty of protein without us worrying too much about it, but it is an essential nutrient for balanced energy. Each regularly sized muffin has 7 grams of protein which is a nice dose!
You can use a food processor though definitely let it process for at least a minute to try to get the greens fully blended. A blender usually makes a more uniform texture, which is why I use it here.
You can bake these as full size muffins or minis, depending on your preference. And this batter also works in a donut pan should you want to go that route. It’s nice that it’s so versatile so you can adjust for the appetites in your household.
I’m always amazed at the texture of these muffins, which is light and moist. I tend to like the flavor better when these are served chilled, but taste them both ways and see what you think.
What’s the best way to clean a blender?
This batter is a little sticky due to the volume of nut butter, so here’s the best way to clean your blender.
- Fill the blender 1/2-¾ full of warm to hot water. Add a squirt of dish soap.
- Put the top on securely and blend, starting on low and working up to high. Keep going until the sides of the blender are clean. (Any stuck on batter will come off from the friction of the water!)
- Rinse out.
How to Store
Store for 3-5 days in an airtight container in the fridge or in a sealed freezer bag in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
Best Tips for Success
- Use a very ripe banana with brown spots for the best natural sweetness.
- If your peanut butter has been in the fridge, let it sit at room temperature for an hour before using OR warm for 15 seconds in the microwave.
- Spray your measuring cup with nonstick spray before measuring the honey to make it easier to pour out.
- Stir a handful of chocolate chips into the batter to make it slightly sweeter.
- Let the muffins cool in the pan for 5-10 minutes to make it easier to get them out of the pan.
- I find that these taste best with greens that have been frozen and once the muffins have been fully cooled (and even chilled in the fridge for a bit!).
- Dice the muffin for little ones as needed.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment below to share!
Chocolate Protein Muffins (With Veggies!)
Ingredients
- 1 cup peanut butter (almond butter or sunflower seed butter)
- 1 cup roughly chopped very ripe banana
- 1 cup roughly chopped raw zucchini (if you don't have zucchini, use 2 cups banana)
- 1 cup kale leaves (lightly packed; or spinach)
- 3 eggs
- ¼ cup honey (or maple syrup)
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 2 tablespoons ground flaxseeds
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- chocolate chips (optional)
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F and grease a mini or standard-size muffin tin with nonstick spray or line with paper liners.
- Fill muffin cups about ½ full using about ¼ cup batter in each. Top with chocolate chips, if using.
- For regular muffins: Bake 20-22 minutes or until a cake tester inserted into the center comes out clean.
- For mini muffins (or a donut pan): Bake 12-14 minutes or until a cake tester inserted into the center comes out clean.
- Let cool for 5-10 minutes in the pan, run a knife around the edges, and carefully transfer to a wire rack to cool.
Equipment
Video
Notes
- Store for 3-5 days in an airtight container in the fridge or in a sealed freezer bag in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
- We prefer to eat these cold.
- Use a very ripe banana with brown spots for the best natural sweetness.
- Nut-free: Use sunflower seed butter instead of peanut butter.
- Egg-free: Use a liquid egg substitute such as Just Eggs.
- If your peanut butter has been in the fridge, let it sit at room temperature for an hour before using OR warm for 15 seconds in the microwave.
- Spray your measuring cup with nonstick spray before measuring the honey to make it easier to pour out.
- Stir a handful of chocolate chips into the batter to make it slightly sweeter.
- Let the muffins cool in the pan for 5-10 minutes to make it easier to get them out of the pan.
- I find that these taste best with greens that have been frozen and once the muffins have been fully cooled (and even chilled in the fridge for a bit!).
Nutrition
This post was originally published June 2019.
I am obsessed with this recipe. Delicious, packed with good stuff that is easy to keep on hand, and dirt simple to make. My toddler loves these, but I usually wind up eating most of them because they are so good. I agree they are best chilled.
I’m so glad to hear that!
I’ve made these twice! Love them! I really appreciate having a peanut butter alternative so I can send it to school with my picky eater!
I do have a question! There isn’t a serving size with the nutrition facts. How many muffins and what size? Thanks!
Oh sorry about that! Nutrition is for one standard size muffin (so 1 muffin if you make 12).
This recipe is ABSOLUTELY DELISCIOUS!!! I have a son who is a very picky eater. He loved these muffins & no clue that he had eaten KALE!!!! Will make this recipe AGAIN & AGAIN!!!
Awesome!
These are absolutely divine. They are super moist and rich. I have used Bob’s Red Mill Egg replacer with success. You cannot taste ANY vegetables. My toddler sees theses and freaks out with excitement. I often offer them as dessert when he hasn’t eaten well or for snack.
I love these! Unfortunately, my toddler doesn’t. 🙁 Her first taste of chocolate, I think, made her shiver. Still introducing every few days along with her Banana Spinach muffins and Banana/Zucchini/Blueberry muffins – both of which she loves.
I am excited to make these for our road trip this week! Could I use some cacao nibs on top instead of chocolate chips?
I think so though the flavor and texture would be different of course.
These were surprisingly good. Texture is spongy but great. I will like to taste them when they are out of the fridge or defrosted – I threw them all in the freezer for my toddler. Will definitely make again.
WOW these are amazing. Tastes like chocolate banana bread. Maybe I will even share some with my toddler. 😀
Turned out so yummy! My three kiddos loved them! Thank you for another wonderful recipe for my picky veggie eaters 😂
Very delicious! Success with toddlers and hubby. Live it that we use one utensil only! Thanks, Amy!!
Perfect everytime! These are cooked nearly every week they are so delish! Good for the whole family not just the littles.
I’m so glad to hear that!
I’d love to make this but so you have the measurements in grams & lbs? I’ve tried to convert them myself before for other recipes & the quantities always turn out wrong so the recipe doesn’t work.
These look amazing & I know my toddler would love them so would be brilliant to be able to get them right! 🙂
I don’t have that right now but I’m working on it!
I don’t have zucchini…what might I substitute for that? Shoot, I shopped for everything else!
Thanks
I don’t have any flaxseeds and I have no experience with flaxseeds. Would it hurt to leave them out? What is its purpose?
It helps make sure the batter isn’t too wet. If you don’t have any, you could use flour instead I think.
Great recipe! Didn’t have flaxseed so used chiaseeds instead.
Any substitutions for eggs?
I haven’t found one I like for this recipe. I worry they wouldn’t have a muffin texture if you used a flax egg but it’s possible a store bought egg replacer would work okay.
As an adult these are not my cup of tea, but my extremely picky toddler LOVES them and that alone makes them worthwhile. Thank you!!!!
I’m glad to hear that!