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Chocolate Protein Blender Muffins

Made with lentils, bananas, and oats, these are wholesome and delicious!

Prep Time 15 minutes
Cook Time 25 minutes
Servings 10 muffins
Author Faithful Plateful


  • 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)


  1. 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.

  2. 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.

  3. Pour into muffin cups. Add additional chocolate chips, nuts, or coconut on top, if desired. Makes 10 muffins.

  4. Bake for 25 minutes, until middle is not gooey or super soft when pressed down.

  5. 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.)

  6. Refrigerate leftovers.