Chocolate Protein Muffins

Toddler muffins: A staple in our house for breakfast or a quick snack.

They are east to make and they store so well in the fridge.

Tastes like a brownie, but loaded with nutritious veggies? Sign me and my family up!

I am not even advocating to you to sneak veggies into these… on the contrary, I encourage you to involve your children when baking and have them help you add the ingredients.

I love these chocolate muffins since they are packed with protein and healthy fats, which means they provide nicely balanced and long-lasting energy for busy tiny people.

Chocolate Protein Muffins

Inspired mostly from Yummy Toddler Foods recipe

Ingredients

  • 1 cup peanut butter 

  • 3 mashed very ripe banana

  • 1 cup roughly chopped zucchini

  • 1 cup spinach leaves (lightly packed) You can use frozen.

  • 3 eggs

  • ¼ cup maple syrup

  • 1 teaspoon vanilla extract

  • ¼ cup cocoa powder

  • 2 tablespoons ground flaxseeds

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • chocolate chips

  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F and grease a muffin tin with nonstick spray or line with paper liners.

  2. Place all ingredients into a blender (I use my vitamix). Blend until very smooth. Stop a few times to scrape down the sides of the blender to move the ingredients down to the bottom if need be.

  3. Fill muffin cups about 1/2 full. Top with chocolate chips.

  4. Bake 20-22 minutes or until a toothpick that has been inserted into the center comes out clean.

  5. Let them cool for 5-10 minutes in the pan, run a knife around the edges, and carefully transfer to a wire rack to cool.

Notes

  • Store for 3-5 days in an airtight container in the fridge.

  • These taste better cold.

  • Nut-free: Use sunflower seed butter instead of peanut butter.

  • 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.

  • Sometimes, I stir in an extra handful of chocolate chips into the batter to make it slightly sweeter.

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

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