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
PREP TIME15 min
COOK TIME20 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
Preheat the oven to 350°F.
Line a twelve-cup muffin tin with paper liners.
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.
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.
Store in the refrigerator for up to 3 days or freeze up to 6 months.