So Good Chocolate Protein Muffins With Veggies

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. Let the muffins cool in the pan for 5-10 minutes to make it easier to get them out of the pan.

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.

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.

I’d love to hear your feedback on this recipe, so please comment below to share!