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Chocolate Protein Muffins

Posted: May 29, 2017

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Chocolate Protein Muffins

Parents often tell us that they would really like to stop sending cookies and snack cakes and chocolate covered granola bars in their kid’s lunch box but they are at a loss for what to replace them with. These are an easy to make and healthier treat that will leave your kids and you feeling satisfied. Double the recipe and store them in an air tight container in the freezer to make them a super convenient option.

Chocolate Protein Muffins (Serves 12)

Ingredients

  • 1 can lentils, rinsed
  • 3 large eggs
  • 1 large over-ripe banana
  • 1⁄4 cup maple syrup
  • 1⁄3 cup cocoa powder (unsweetened)
  • 1 teaspoon baking soda
  • 3 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1⁄3 cup semi-sweet chocolate chips

Directions 

  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers
  3. Place banana, lentils, eggs, honey, cocoa powder, baking soda, butter, and vanilla extract into blender or food processor; cover. Blend until smooth. Add the chocolate chips and stir gently
  4. Fill muffin cups about 2/3 full
  5. Bake for 10 to 15 minutes or until a toothpick comes out clean
  6. Let cool completely before serving

Nutrition Information (per serving):

Calories: 148

Protein: 6g

Carbohydrates: 18g

Fat: 6g

Sodium: 152g

Sugar: 8g

Recipe adapted from: http://www.sarahremmer.com/flourless-chocolate-lentil-protein-muffins/