Veggie-Loaded Chocolate Protein Muffins

Updated at: Wed, 16 Aug 2023 21:09:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories216.6 kcal (11%)

Total Fat8.3 g (12%)

Carbs31 g (12%)

Sugars9.2 g (10%)

Protein7.7 g (15%)

Sodium214.6 mg (11%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupbutternut squash puree

or sub with pumpkin or sweet potato puree

1 cupgreen lentils

cooked and cooled /

¼ cupoil

i use coconut oil or avocado

2 tspapple cider vinegar

1 cupspinach

loosely packed, or kale

¼ cupmilk

of choice

1 tspvanilla extract

1 ¼ cupswhole wheat flour

or white whole wheat flour for a lighter muffin

1 tspbaking powder

1 tspbaking soda

¼ tspsalt

¼ cupcocoa powder

1 tspground cinnamon

¼ cupschocolate chips

Instructions

Step 1

Preheat oven to 350 In a blender, combine eggs, maple syrup/ honey, squash, lentils, oil, vinegar, spinach, milk, and vanilla. Blend until mixture is smooth and set aside. In a medium bowl, combine flour, baking powder, baking soda, salt, cocoa and cinnamon. Stir. Pour contents from blender into the bowl and mix until smooth and matter has an even consistency. Do not over mix, as this will lead to dense muffins. Finally, fold in chocolate chips (if using). Portion batter into prepared muffin tin and top with extra chocolate chips if desired. Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean. Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing any leftovers in an air-tight container in fridge or freezer.

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