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.
Love this recipe but I’m curious is there an alternative to the bananas? I have a family member that is allergic but would them to enjoy it as well.
Roasted mashed sweet potato is a good alternative or a very thick applesauce. Hope that helps!
Move over toddlers this is big kid approved too!
My 10 and 13 year old tried these both with PB and Almond butter and have concluded that almond butter tastes the best (have not tried with sunflower butter yet) – since I prefer chia over flax and always have chia on hand I used 2 tbsp of chia instead and they baked out just fine (the vitamix pulverizes chia too). The texture is so delicate I would almost call it more of a cupcake than a muffin. These are a keeper – thank you for this amazing recipe!
These are gooood! I goofed and added like 2.5x the amount of zucchini (don’t ask haha) so I added a couple scoops of whole wheat flour and they turned out amazing! My daughter and I both love them!
Very pleased with how these turned out despite my blender being completely incapable of handling it, (I think it was the peanut butter). I will make some adjustments next time through, but really like the protein and fat content with veggie bonus in a muffin package. So grateful for what you’re doing!
Great recipe! You’re right, these are better cold instead of hot/warm. I used Sunbutter instead of peanut butter and they were great. Interesting texture, reminiscent of quiche, but not at all bad. I had quite alot of batter, I may have been liberal with my measuring though, I filled my muffin cups 3/4-7/8 full. The muffins were nice and high in the oven, but deflated when I took them out. Maybe I need to cool them more gradually in the oven to keep the height?
Love your recipes! Is there any good sub for the banana? I’ll add more choc chips to these next time (only added a few on top) but the banana seems a little overpowering. I dont always like banana in things so it prob is just be me but any tips? Ty!
Try bumping up the cocoa powder a bit and I stirred my chocolate chips in before pouring batter into the muffin tin. We tried them both with peanut and with almond butter and kids prefer the almond butter ones (and I concur) in the almond butter ones with a good dutch cocoa and choco chips, I could not taste the banana.
Any tips on not sticking?! I used mini muffin pan and the stuck to the pan and sunk as well! Taste yummy though! Thanks!
I use nonstick spray to grease nonstick muffin pans to prevent sticking. And I would check the baking soda for freshness. Glad they taste good!
Just discovered your website while browsing Pinterest for recipes for my two very picky eaters. I’m sure my toddlers are gonna love so many of your recipes. Thank you, Amy! Keep up the good work! Much love from the Netherlands.
I had high hopes based on the reviews but my toddler and I didn’t like them. We’re both super tasters so maybe that’s why. Too much vegetable taste and smell. Love your other recipes though!
Love love love this recipe!
Are the nutrition facts listed for a serving size of one mini muffin or regular sized muffin?
Hi Daisy,
They are for 1 regular muffin or about 2 mini muffins. I am so glad you loved it!
My family loves this recipe! We have made it about 5 times now, with slight adjustments each time based on what we had on hand.
I will say: Don’t despair if you have fewer than 3 eggs. I have successfully made a batch of these with one egg + 2 flax eggs. The texture is still soft and dense like a brownie and they baked at the same temp in the same timespan.
Thank you for this wonderful and fun to make recipe! It has been a biweekly staple for our household!
This are awesome! My 5 year old son loved them! His only complaint, they weren’t round at the top, like other muffins. LOL! Do you think adding more baking powder or baking soda would help them puff up higher?
Otherwise, amazing! Thank you!!!
OH MY GOSH, YOU ARE A LIFE SAVER!! I have an extremely fussy 2-year, who literally will eat no veggies this day.
This is the first of your recipes I have tried… and initial he said ‘no!’ to the Chocolate Cake! I mean, what child says no to cake??? haha
But as I sat and ate mine, he took a bite of my cake (I was in shock), then he said he wanted “MORE”! BIG SMILES!!! And before he could finish each bite, it was “more” “more” “more”. Normally I say, don’t talk with your mouth full… but I was loving hearing the “mores” knowing he was loving this very healthy chocolate cake… shhh its our secret it has veggies in it.
Thank you for sharing your wisdom and your beautiful recipes.
I am off to spend more time reviewing your library of recipes for more tasty winners like this one! 🙂 I will be enjoying my second piece while having a cuppa.
I loved these! I subbed butternut squash for the zucchini and it was great.
These are fantastic. I used frozen chopped collard greens since that’s what I had on hand. My toddler ate two! A lot of folks comment on the protein but getting enough fat is a challenge in our house so these are a total winner. Perfect as a filling bedtime snack to sustain a little one overnight.
So glad to hear that!