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Veggie and Protein-Packed Chocolate Muffins or Cupcakes

Easy veggie and protein-packed chocolate muffins: gluten-free, naturally sweetened, and full of hidden veggies. Perfect for breakfast, snacks, or cupcakes.
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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.
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