Chocolate Protein Blender Muffins
Made with lentils, bananas, and oats, these are wholesome and delicious!
Servings 10 muffins
Ingredients
- 1 cup cooked red lentils (homecooked or from a can)
- 1/2 cup rolled oats
- 1/4 cup ground flax seed
- 1 large (or 2 small) overripe bananas
- 1/4 cup maple syrup
- 1/4 cup cacao powder
- 2 tsp baking powder
- 1/4 cup peanut butter or almond butter (runny, not dry)
- 1/3 cup non-dairy chocolate chips
- 1/3 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with silicone muffin liners, or grease a normal pan. I use a silicone muffin pan that doesn't need greasing.
- Blend all the ingredients together, except chocolate chips and nuts. If you don't have a good blender, a food processor might work better. Stir in chocolate chips and nuts.
- Pour into muffin cups. Add additional chocolate chips, nuts, or coconut on top, if desired. Makes 10 muffins.
- Bake for 25 minutes, until middle is not gooey or super soft when pressed down.
- Let cool completely before eating. (If you omitted the oats for a fudgier, denser muffin, they must be completely cooled for several hours to prevent a mushy middle.)
- Refrigerate leftovers.
