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 standard 12 cup muffin tin
- 1 high powered blender
- 1 large bowl
Ingredients
- 2 ripe bananas
- 4 pasture raised medium eggs
- 1/2 cup organic greek yogurt, sour cream or applesauce
- 1.5 tsp. real vanilla extract
- 1 cup fresh spinach or other dark leafy greens
- 2 cups 2 cups rolled oats, ground into oat flour (or 2 cups oat flour) ensure certified gluten free if needed
- 6 Tbsp cocoa powder
- 1/2 cup sugar
- 1/2 tsp. real salt I use Redmond Brand
- 1/2 Tbsp. baking powder
- 1/2 tsp. baking soda (aluminum free)
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Prep 1 x 12 muffin tin 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 12 muffin cups.
- Bake at 350 degrees for 23 mins or until toothpick comes out clean.
Notes
| Nutrient per muffin | Approximate |
|---|---|
| Calories | 240–260 kcal |
| Protein | 8–10 g |
| Fat | 9–11 g |
| Carbohydrates | 30–34 g |
| Sugar | 15–18 g |
| Fibre | 4–5 g |
| Sodium | 220–260 mg |