Chocolate Protein Muffins (with veggies!) by Marie Tower at

Chocolate Protein Muffins (with veggies!)




Yield 12 Muffins

These flour-free muffins have some hidden ingredients to add a boost of nutrients, but they still taste delicious!


  • 1 cup almond butter (peanut butter or sunflower seed butter)
  • 1 cup medium chopped very ripe banana
  • 1 cup medium chopped raw zucchini
  • 1 cup kale or spinach leaves (lightly packed)
  • 3 eggs
  • ¼ cup honey (or maple syrup)
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • dark chocolate chips (optional, but so good!)
  • ¼ teaspoon salt


  • Preheat oven to 350 degrees F and grease a mini or standard-size muffin tin with nonstick spray or line with paper liners.
  • Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the blender.
  • Fill muffin cups about ½ full using about ¼ cup batter in each. Top with chocolate chips, if using.
  • For regular muffins: Bake 20-22 minutes or until a cake tester inserted into the center comes out clean.
  • For mini muffins: Bake 12-14 minutes or until a cake tester inserted into the center comes out clean.
  • Let cool for 5-10 minutes in the pan, run a knife around the edges, and carefully transfer to a wire rack to cool.
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