Veggie-Loaded Chocolate Protein Muffins

• 分量: 12 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

2 large eggs (can sub flax eggs)

⅓ cup maple syrup or honey

½ cup butternut squash puree

½ cup applesauce (or mashed banana)

1 cup cooked and cooled green lentils

¼ cup avocado oil (or another neutral tasting oil)

1 cup loosely packed spinach (or kale)

¼ cup milk of choice

2 teaspoons vanilla extract

1 ¼ cups whole wheat flour (or white whole wheat flour for a lighter muffin)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup cocoa powder

1 teaspoon ground cinnamon

⅓ cup chocolate chips (or to taste.)

手順

Preheat your oven to 375℉ and line a 12-hole muffin tin with liners. Set aside.

In a blender, combine eggs, maple syrup/ honey, squash, applesauce/banana, lentils, oil, spinach, milk, and vanilla.

Blend until mixture is smooth and set aside.

In a medium bowl, combine flour, baking powder, baking soda, salt, cocoa and cinnamon. Stir. Pour contents from blender into the bowl and mix until smooth and matter has an even consistency. Do not over mix, as this will lead to dense muffins.

Finally, fold in chocolate chips.

Portion batter into prepared muffin tin and top with extra chocolate chips if desired.

Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean and the muffins have an internal temperature of 200℉.

Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing any leftovers in an air-tight container in fridge for about 4 days or freezer for up to 2 months.

栄養

• サービングサイズ: 1 muffin
• カロリー: 183 kcal
• 脂肪総量: 8 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 5 g
• トランス脂肪: 0.01 g
• コレステロール: 31 mg
• ナトリウム: 196 mg
• 炭水化物総量: 26 g
• 食物繊維: 4 g
• 糖質総量: 10 g
• タンパク質: 5.5 g