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High Protein Double Chocolate Muffins

Print Recipe
These high protein double chocolate muffins for kids are nut-free, healthy, and perfect for breakfast, school lunches, or after-school snacks. Easy to make, freezer-friendly, have hidden veggies, and picky-eater approved!
Course Breakfast, Dessert, Snack
Cook Time 30 minutes
Servings 24
Author NaturallyNourishedFamily.com

Equipment

  • 2 muffin tins (fits 12 muffins each)
  • 1 high powered blender
  • 1 large bowl

Ingredients

  • 4 ripe bananas
  • 8 pasture raised medium eggs
  • 1 cup organic greek yogurt, sour cream or applesauce
  • 1 Tbsp. real vanilla extract
  • 2 cups fresh spinach or other dark leafy greens
  • 4 cups oats ground into flour or oat flour ensure gluten free if required
  • 3/4 cup cocoa powder
  • 1 cup sugar
  • 1 tsp. real salt I use Redmond Brand
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda (aluminum free)
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • Prep 24 muffin tins (2 x 12 tins) with oil or butter, and unbleached/undyed paper liners (if you choose).
  • Blend oats in high powered blender until powdery flour consistency and set aside.
  • Blend ripe bananas and greens until smooth and add to large bowl.
  • Add eggs, vanilla, and organic greek yogurt/sour cream/applesauce to bowl and mix.
  • Add oat flour on top of wet ingredient blend.
  • Add additional dry ingredients on top of mixture, except chocolate chips.
  • Mix all ingredients together.
  • Fold chocolate chips into mixture.
  • Divide evenly into 24 muffin tins.
  • Bake at 350 degrees for 23 mins or until toothpick comes out clean.