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




15 min


20 min


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.

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