These moist and chocolaty muffins will depart you feeling guilt-free. Combine, pour, and bake for a easy avenue to chocolate protein.

15 ounce can of black beans, drained and washed, half a cup of apple juice
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


  1. Preheat the oven to 350°F.
  2. Line a twelve-cup muffin tin with paper liners.
  3. Place all the substances in a blender in addition to the chocolate chips and the hempseed. Combine until the mixture is as straightforward as attainable. Add the chocolate chips and hempseed and blend 5 seconds or until dispersed.
  4. Pour into the muffin cups, filling not lower than three-quarters full. Bake for 20 minutes. Cool for 5 minutes, after which switch the paper cups to a wire rack to sit back absolutely.
  5. Retailer inside the fridge for as a lot as 3 days or freeze as a lot as 6 months.

Protein: 14 grams per serving (2 muffins) Energetic Time: quarter-hour
Prepare dinner dinner Time: 20 minutes
Full Time: 35 minutes

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