Veggie and Protein-Packed Chocolate Muffins or Cupcakes
These veggie and protein-packed chocolate muffins are a delicious way to sneak in extra nutrients without sacrificing flavor. Made with wholesome ingredients like carrots, spinach (or kale), almond flour, and chocolate protein powder, they’re soft, moist, and naturally sweetened with banana, applesauce, and honey.
Perfect for breakfast, a post-workout snack, or even as cupcakes with a chocolate cream cheese icing topping, these muffins are gluten-free, dairy-free (if using dairy-free chocolate), and packed with goodness. Even picky eaters won’t suspect the hidden veggies inside!
Why You’ll Love These Muffins
- Naturally sweetened and packed with protein and fiber
- Includes hidden veggies for added nutrition
- Gluten-free and easily made dairy-free
- Can be enjoyed as muffins or cupcakes with frosting
What You Need To Make Veggie & Protein Chocolate Muffins
Find the exact ingredient amounts in the recipe card, but here’s what you’ll need:
- Eggs (or flax eggs for a vegan option)
- Banana and applesauce
- Grated carrots
- Spinach or kale
- Avocado oil
- Honey
- Vanilla extract
- Apple cider vinegar
- Almond flour
- Baking soda and baking powder
- Chocolate protein powder
- Cinnamon sugar
- Chocolate chips (optional, or substitute with a granulated sweetener)
- Topping: Chocolate cream cheese icing & melted chocolate drizzle (optional)
How To Make Veggie & Protein Chocolate Muffins
1
Preheat the oven: Set to 350°F and line a 12-cup muffin tin with liners.
2
Blend the wet ingredients: In a high-speed blender, combine eggs, banana and applesauce packet, carrots, spinach/kale, oil, honey, vanilla, and vinegar. Blend until smooth.
3
Mix the dry ingredients: In a large bowl, whisk together almond flour, baking soda, baking powder, protein powder, and cinnamon sugar.
4
Combine: Pour the blended wet mixture into the dry ingredients and mix until just combined.
5
Add chocolate chips: Fold in chocolate chips if using.
6
Portion and bake: Divide batter into the prepared muffin tin and top with extra chocolate chips if desired. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.
7
Cool and enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Let cool completely before adding icing or storing.
Commonly Asked Questions
Can I make these muffins nut-free?
Yes, swap almond flour for oat flour or a nut-free alternative. The texture may vary slightly.
What can I use instead of chocolate protein powder?
You can omit it and add 2 extra tablespoons of almond flour and a little extra sweetener for balance.
How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well for up to 3 months.
Can I make these into cupcakes?
Yes! Just top them with chocolate cream cheese icing and a drizzle of melted chocolate for a dessert-style treat.
Veggie and Protein-Packed Chocolate Muffins or Cupcakes
Ingredients
For the Muffins:
- 2 large eggs or 2 flax eggs for a vegan option
- 1 banana & 3.2 oz applesauce squeeze pouch
- 1 cup grated carrots
- 1 cup loosely packed spinach or kale
- ½ cup avocado oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 2 cups almond flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ cup 1.16 oz packet chocolate protein powder
- 1 teaspoon cinnamon sugar
- ½ cup chocolate chips optional; if omitted, add 2 tablespoons of granulated sweetener
For the Topping (Optional):
- Chocolate cream cheese icing
- Drizzle of melted chocolate
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with liners.
- In a high-speed blender, combine eggs, banana, applesauce, carrots, spinach/kale, avocado oil, honey, vanilla extract, and apple cider vinegar. Blend until smooth.
- In a large bowl, whisk together almond flour, baking soda, baking powder, chocolate protein powder, and cinnamon sugar.
- Pour the blended wet mixture into the dry ingredients and mix until just combined.
- Fold in chocolate chips if using.
- Divide the batter evenly into the muffin tin. Sprinkle extra chocolate chips on top if desired.
- Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Allow to cool completely before adding icing or storing.
