High-Protein Chocolate Blender Muffins

Chocolate blender muffins

These moist and chocolaty muffins will leave you feeling guilt-free. Blend, pour, and bake for an easy road to chocolate protein.

Reproduced by permission of The Countryman Press. All rights reserved.

High-Protein Chocolate Blender Muffins

  • Serves: 6
  • Prep Time:
  • Cook Time:
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  • 1 15-ounce can black beans, drained and rinsed
  • ½ cup applesauce
  • 2 tablespoons ground chia seeds
  • ¼ cup dairy-free milk
  • 1 tablespoon lemon juice
  • ½ cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon flaxseed
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup old-fashioned oats
  • ½ cup dairy-free chocolate chips
  • ¼ cup raw shelled hempseed


  1. Preheat the oven to 350°F.
  2. Line a twelve-cup muffin tin with paper liners.
  3. Place all the ingredients in a blender except the chocolate chips and the hempseed. Blend until the mixture is as smooth as possible. Add the chocolate chips and hempseed and blend 5 seconds or until dispersed.
  4. Pour into the muffin cups, filling at least three-quarters full. Bake for 20 minutes. Cool for 5 minutes, and then move the paper cups to a wire rack to cool completely.
  5. Store in the refrigerator for up to 3 days or freeze up to 6 months.