High-Protein Chocolate Blender Muffin

High-Protein Chocolate Blender Muffin Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes

Ingredients

1 15-ounce can black beans, drained and rinsed

½ cup applesauce

2 tablespoons ground chia seeds

¼ cup dairy-free milk

1 tablespoon lemon juice

½ cup maple syrup

2 teaspoons vanilla extract

1 tablespoon flaxseed

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ cup old-fashioned oats

½ cup dairy-free chocolate chips

¼ cup raw shelled hempseed

Instructions

1Preheat the oven to 350°F.

2Line a twelve-cup muffin tin with paper liners.

3Place all the ingredients in a blender except the chocolate chips and the hempseed. Blend until the mixture is as smooth as possible. Add the chocolate chips and hempseed and blend 5 seconds or until dispersed.

4Pour into the muffin cups, filling at least three-quarters full. Bake for 20 minutes. Cool for 5 minutes, and then move the paper cups to a wire rack to cool completely.

5Store in the refrigerator for up to 3 days or freeze up to 6 months.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.