High Protein Double Chocolate Muffins
These high protein double chocolate muffins for kids are nut-free, gluten-free, and perfect for breakfast, school lunches, or after-school snacks. Easy to make, freezer-friendly, have hidden veggies, and picky-eater approved!
Equipment
- 1 muffin tin (fits 12 muffins)
- 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.
Notes
Nutritional Info (per muffin):
Calories: 350 kcal
Protein: 13 g
Fat: 15 g
Carbohydrates: 45 g
Sugar: 25 g (from bananas, sugar, chocolate chips)
Fibre: 7 g
Sodium: 270 mg