Chocolate Black Bean Blender Muffins {High Protein}
These Chocolate Black Bean Blender Muffins are some of the easiest muffins you’ll ever make!
Deciding what to make for breakfast, lunch, dinner, and snack time day after day is not easy. Especially when kids are involved. Even with lots of fun and fresh school lunch ideas, my husband and I still struggle to pack foods that our kids will actually eat and enjoy while they’re at school.
These muffins came to be because I needed something that was both easy to make and high in protein for my kids’ school lunches. They’re particular these days about what they will eat at lunchtime, so I have to get creative. I’d say black beans, yogurt, eggs, and oats disguised as a delicious chocolate chip muffin is a pretty good way to win the kids over, wouldn’t you? And I’ll be totally honest- these muffins are a favorite lunchbox treat of mine, too!
I included one of these Chocolate Black Bean Blender Muffins in this easy lunchbox that I shared on Instagram, and some of you asked for the recipe. (If you don’t already follow me on Insta you can find my profile here.)
I’m happy to be sharing the recipe for these Chocolate Black Bean Blender Muffins today and I think you’re gonna love them! My kids cannot get enough of these. They think they’re just regular chocolate muffins with chocolate chips in them. What they don’t know is that there is a whole can of black beans hiding in each batch of these muffins. I’m scared to tell them for fear they’ll suddenly change their minds about how much they love these! 😉
I promise you can’t taste the beans in these muffins. Really. If you could, then I’m pretty sure my kids (and I) wouldn’t love these so much.
I’ve also made these muffins refined sugar free (except for the 5 chocolate chips that I add to each muffin) and flourless. Plus, each muffin packs a whole 7 grams of protein! That’s enough to fill you up until your next meal.
One of my favorite things about these Chocolate Black Bean Blender Muffins is how easy they are to make. You put all of the ingredients into your blender (except for the chocolate chips). Then blend until smooth, pour into your muffin tins, and add a few chocolate chips on top of each muffin. That’s it! They’re ready to go into the oven to bake. (If you love the simplicity of blender muffins then I also highly recommend these healthy blender banana muffins!)
I highly recommend using silicone muffin liners if you’re going to bake these. They’re inexpensive and the muffins pop right out of the liners after cooling. I tested this recipe without the liners and they stuck to my muffin pan a little bit, even though I sprayed it with cooking spray. Since I bought my silicone liners, I’ve used them with many of my muffin recipes. They’re also really handy for making baked egg cups!
Each of these Chocolate Black Bean Blender Muffins…
- has only 143 calories.
- has 7 grams of protein and 7 grams of fiber.
- gets its protein naturally from black beans, eggs, and Greek yogurt.
- is freezer-friendly, too!
Chocolate Black Bean Blender Muffins {High Protein}
Ingredients
- 15 ounce can black beans, rinsed and drained
- 3 eggs
- ½ cup unsweetened cocoa powder
- ½ cup old-fashioned rolled oats
- ½ cup plain Greek yogurt
- ½ cup pure maple syrup or honey
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ cup bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with silicone (or paper) liners.
- Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth.
- Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin.
- Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to cool completely. (Silicone liners can be removed once muffins are cool.)
Notes
- These muffins have a lot of moisture and will not last long at room temperature. They are best stored in the freezer. Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature.
- You may also store the muffins in the refrigerator for up to 2 days.
- If made with certified gluten free oats, muffins are gluten free.
These muffins look SO good, Kristine! I can imagine that it’s not easy deciding what to make with kids around, but you really nailed this recipe. I’ve always wanted to try black bean baked goods, so I must try these muffins!
You should try these! I hope you like them! 🙂
They sound absolutely PERFECT!!! My kids would love these too!
Thank you, Blair! I hope so!
I’m amazed by these! I tried black bean brownies once and never again. Lol. I don’t think I had a good enough blender back then! But these look SO good and perfectly smooth and fluffy! I bet my kids wouldn’t know the difference 🙂
I bet they wouldn’t! I won’t claim that these muffins taste like brownies, but they are delicious!
Hi Kristine,
These sound delicious. I am not a huge maple syrup fan and am wondering if you can taste it. Thanks!
Hi Susan! I didn’t taste the maple syrup in these. If you like, you can substitute honey. Enjoy!
Could I use a different kind of organic canned bean, (pinto, cannelini etc.) instead of black beans. I’ve read some things about black beans that made me believe they are not good for you.
Thanks,
Tootz
I haven’t tried this recipe with other kinds of beans. I’d suggest trying cannellini beans or chickpeas, but can’t say for sure how these will turn out. Let me know if you try it!
Love my children, but I’m not using a 1/2 cup of my precious Vermont maple syrup! Do you know if sugar is a 1:1 ratio to maple syrup?
Also, do you know if non-Greek yogurt would work, or do you need it for the fat content/texture?
Can’t wait to try these! My kids (4 and 2) are ravenous these days!
Hi Haley, honey would work 1:1 in this recipe. If you use granulated or brown sugar, you could probably get away with 1/3 cup as it’s sweeter than maple syrup. I haven’t tested these with regular yogurt, but my guess is that it would work fine. Let me know how they turn out!
Kristine or Haley, what could I substitute for the Greek Yogurt in order to make them dairy free? Apple sauce and cut the syrup a bit???
I have used applesauce in place of the Greek yogurt and it works well! Enjoy.
Looks good. I will have to try these.
These are so amazing!! They are a great “chocolate fix”! I have been making them every week or every other since you posted these 🙂 Thanks!
I’m so glad you like them! They’re so handy to keep in the freezer, and my 7 year old daughter can’t get enough of them either! 🙂
Can I use agave syrup instead of maple syrup instead ? Would it be same amount ?
Yes and yes. Enjoy!
Hi there, so excited to try these but do not have blender any more (daughter took it for her 1st apartment).. How should I mix them them for same result?
Thanks!
If you have a food processor, that will work. For this recipe to turn out well, you do need to puree the ingredients well so I wouldn’t recommend a regular mixer.
Hi there very excited to try these! Any chance we could somehow make them non Dairy. Any substitution idea for the yogurt?
Thanks
I would try applesauce or mashed banana in place of the yogurt. Let me know how they turn out! 🙂
Please add me to your recipe list.
Thank you.
Hi Sue, I’ve added you to the email recipe list. Thank you!
Excited about trying them out!!
Did I miss it or how many servings??
I SHALL TRY THEM …I’M A L AZY COOK/baker so this is perfect AND healthy?.
The recipe makes 12 muffins. I hope you enjoy them!
Do I need to spray the silicone cups first?
No, the silicone cups should be nonstick enough on their own.
I made these muffins and loved them! I am planning to make a chocolate bundt cake next weekend. Do you think this recipe would work?
I’m so glad you liked these, Eve! I haven’t tried this recipe as a cake. I’m not sure how it would turn out.
Just now baking these, per recipe. We shall see! ?
Mine came out way too dense- almost “raw” texture. I’m thinking maybe because I used non Greek Plain yogurt? They are being devoured, none the less! Looking for more of a muffin texture though. Are there any other ideas that could cause this?
These do have more of a dense texture than a muffin texture because of the black beans, 3 eggs and yogurt. I wouldn’t describe them as raw though. If you want a muffin texture I’d try a recipe that doesn’t include black beans.
My college-age daughter is taking a 3-week road trip across the country & I’m trying to help with food planning. She’s on a shoestring budget. I’d like to bump up the protein content even more with protein powder (she doesn’t like peanut butter so that really limits options for inexpensive protein sources). Any suggestions of how much and/or what to leave out if necessary? Many thanks
I’ve never used protein powder, so I’m not sure how much to add. I will caution you that I’ve had these muffins mold after just two days at room temperature, so I always store them in the freezer. (They’re pretty high moisture due to the black beans, yogurt, etc.) If you pack them for a road trip, I’d definitely keep them well-chilled.
I added 1/2 c. chocolate protein powder & they turned out very nicely! Thanks so much for the recipe!
I’m so glad to hear it! Thank you for reporting back. 🙂
Just tried these and while I haven’t tested them on the kids yet, I’m pretty impressed! I’m not typically a fan of black beans, but you could’ve fooled me 🙂
I didn’t tell my kids these had black beans in them until I’d made them (and they’d loved them) at least 3 times! 😉 I’m happy to hear you like them!
I really liked these! I need to avoid gluten, sugar and grains, so finding recipes can be tricky. Maple syrup and honey are out for me so I used 1/4 c coconut sugar and 20 drops of chocolate stevia. Made them minis and used mini chocolate chips mixed into the batter. Also added a tsp of instant coffee to heighten the chocolate flavor. Bake for 10 minutes and yum!
I love that you added coffee to these! Thanks for sharing your modifications. 🙂
these were very good in flavor but mine came out extremely dry.. I thought 1/2 cup of greek yogurt may of not been enough but they seemed to be moist for everyone else here ..
I’ve found the opposite- that these have a lot moisture from the eggs, yogurt, and black beans. Could you have over-baked them?
Ohh are these made as regular sized?!
I made them as mini muffins (for my daughters lunches).. but I’m reading the comments and it says serving size 12..
Well they are So delicious.
Will def try as regular size next time and see if they turn out any different.
Yes, this recipe makes 12 regular-sized muffins. I’m planning to make my next batch in mini form, though! They should turn out the same regardless, but the bake time should be a little less for minis. I’m glad you liked them!
I’ve had black bean brownies and they were absolutely horrifying. Like another commenter I basically was like NEVER AGAIN! They didn’t use oats and honey though, so I decided to try these out as a baked black bean Hail Mary. My husband and I absolutely LOVED them! No wonder your kids love them – they taste like frosting-less cupcakes. But are so healthy! I can’t believe these ingredients make such a lovely muffin.
In my case I made two minor adjustments based on what I had on hand: first, I used honey and a teeny squirt of Mrs. Butterworth’s since I didn’t have the maple syrup I wanted on hand, but wanted some of that flavoring. I bet the maple syrup is a total winner based on how the batter flavor changed, and so I plan to go buy some for the next batch. Second, I didn’t have canned beans on hand so I boiled some black beans from scratch. The fresh beans made the color was so vibrant that I ended up with incredibly dark, gorgeous muffins.
Thank you for posting this – we have a new favorite on our homemade snack list now <3
Hi JB, Thank you for leaving such a lovely comment. I’m thrilled to hear that you love these as much as my family does! We make these at least twice a month and it’s so nice to have them on hand in the freezer. I bet they are even better with home cooked black beans!
I’m so excited to try this recipe. I am diabetic and don’t want to add the syrup or honey. Would unsweetened applesauce work?
Hi Melanie, it’s hard to say how that substitution will work without actually testing it myself. If you decide to give it a try, please leave a comment to let us know how it worked. Thank you!
Thank you for the awesome recipe! I made these over the weekend and I am so happy I did. I’m glad to see to see other commenters using protein powder in their attempts. This recipe is so easy and has plenty of protein in it but I’m always trying to sneak more in! My muffins took a very long while to bake, maybe filled the cups too high, but in the end came out with a sort of fudge-like brownie texture in the center. I can’t wait to make them again!
Hi Alex! I’m so glad you liked these! They’re one of our favorites, too!
How long do I cook these in mini muffin form?
Hi Kim, I’d start checking them at 12 minutes. I’d guess they will take 12-14 minutes.
Hi Kristine! I’ve made these muffins a few times and I love them, and the fact that they use beans! I was wondering if you’ve made any other flavor variations of this recipe, or if you might be able to suggest some ways to switch it up? Thanks again for a great recipe!!
Hi Kristine – this recipe sounds great. I am trying to print just the recipe, the part in the dotted box, and cannot seem to find a Print Version or Print This Recipe icon amongst all the Share options. If I just try to print the page as is, it’s 9 pages. If I try to print just the page with the recipe, it’s spread over 2 pages, even if I adjust margins. Am I missing the icon somewhere?
Never mind – just found the Print button under the photo inside the recipe box 🙂
🙂 I’m glad you found it!
Hello,
Do you think you could but zuchini into these muffins?
What about subbing the eggs for flax eggs?
Thanks for posting this great recipe!
Yes, I think you could add zucchini without changing the rest of the recipe. Just be sure to squeeze the moisture out of the zucchini after you shred it. I haven’t tried flax eggs in this recipe. If you try them, let me know how it turns out!
Stunning success! These were great but what really blew my mind was that my daughter kept begging for them in her lunchbox. To her, they were simply a treat. Fab recipe. I made them as mini muffins so they were more school lunch sized. Baked for 9 minutes.
I’m so glad! My kids are the same way! They ask for these “chocolate muffins” all the time and think of them as a treat. Mini size muffins are perfect for lunchboxes!
Have you tried with the mashed banana?
Hi there! Has anyone tried subbing peanut butter for the yogurt? Super curious, but don’t want to waste my batter!
Thank you for the recipe. I tried these out today as I had some black beans left over from my 5kg tin! I adjusted the measurements as I only had 3/4 of the amount of black beans needed. The texture is amazing. between a muffin and a brownie. My only negative was that it tasted quite bitter. I used honey thinking this would be sweeter than maple syrup. Is the bitterness normal? I’m sure if get use to the flavour tho so it’s def a keeper for me.
Hi Fatema, I’m not sure why your muffins tasted bitter. I haven’t experience that with this recipe. The muffin itself isn’t very sweet so maybe that’s what you mean?
I made them per the recipe and found them bitter also!
I just made these and they are super yummy! My kiddos are 3 and almost 2, so they loved them as well!
I had to use honey because I had it on hand. Will try it again with maple syrup.
Definitely reminded me of a brownie with taste, but not texture. Not really a muffin texture either. But we did all enjoy them 🙂
I’ve made these several times now, once with the honey and once with the maple syrup. They are not sweet, but that’s ok. I don’t like overly sweet anything in the morning. I did prefer the maple syrup though. Best part of these is that my daughter likes them! At first she only ate it with a little whip cream but then she would eat them plain with no problem. Great for both of us in the morning and as a lunch treat! Thank you!
I’m so glad! You’re right, the muffins themselves aren’t really sweet. The chocolate chips add some sweetness. I’m glad your daughter likes them!
Thank you for this recipe! Love having a healthier option for my kiddos to snack on!
I did make a changes: instead of yogurt, I added 1 large banana and probably a 1/2 c. of unsweetened apple sauce (I didn’t measure). I also only put 1/4 c. of cocoa powder and then added 1/4 to 1/2 c (i added more at the end of mixing) of peanut butter powder. Then also added 1/3 c. of Trim Healthy Mama vanilla protien powder . Lastly, I only added 1/4c of honey since the apple sauce, banana and chocolate chips had sugar in them. This made 48 mini muffins! My little ones have already eaten 5 each and love them, though my oldest did say they need a little butter on top next time;)
Thanks again!!
Thanks for sharing your adaptations! I’m happy to hear that your kids are enjoying them!
These were FANTASTIC! I am not a fan of maple syrup, but used it because I did not have enough honey. You cannot taste the flavor of the syrup, but do get the sweetness. YUM, YUM, YUM.
I’m so glad you liked these! They are one of our favorites!
Is the oat crucial ? My children are gluten AND oat free . Should I substitute with something else ?
Hi Kimberly, That is a good question! I haven’t tried these without the oats, but I have seen a few black bean brownie recipes that do not include oats or flour. My guess is that these will turn out if you just leave out the oats. If you try it, please let me know how they turn out. 🙂
Anyone tried to use something besides eggs? We are eggs free and I am trying to see which egg substitute would be better.
Have you tried making these like pan brownies, so in a 8”x8”, 9”x9”, or 9”x13”? If so, what are the cooking times? Thanks!
I have not tried baking these in a pan like brownies. If you try it, let me know how it turns out!
Made these this week! I have two teenage boys that only want junk and sweets so I was hoping they would like these. Well my oldest teen loves them! The younger one is my picky eater and of course found some reason or another to not like it. First it was too sweet. Then it was not sweet enough. Then he said too dry. These were NOT dry btw. If it’s new and out of his comfort zone he rejects it at first. As far as I’m concerned they are a winner! Thank you for creating a healthier after school snack. I LOVE your site and come here for all things instant pot and now I will be here for after school snacks! Thank you!!!
The good reviews were correct! About to make another (double!) batch and wanted to leave my positive review and a couple successful modifications in case they help others. I used a medium-sized banana as a substitute for the Greek yogurt, and 1 tsp of maple extract and 1 tsp of almond extract instead of vanilla extract (we’re out and DANG it’s getting expensive) and it turned out great. The batter was quite thick and NOT easily pourable from the blender into the silicone muffin cups… but it was doable with a 1/3 cup scoop and a little willingness to clean up after. I may add a splash of almond milk this time to thin it out slightly but overall zero complaints and it was very well received by my entire family of 6. 🙂
I never thought a muffin with black beans in it could taste this fantastic! It has such a delicious chocolatey flavor and is light in texture. My whole family loves it! Thanks for a great recipe!
I’m so glad you love these as much as my family does! Thank you for taking the time to leave a comment. 🙂
Love these! So delicious, my son has no clue they have beans in them. ?
The first time I did these, I subsituted the yogurt for coconut yogurt and were amazing!
The second time I susbsituted the 3 eggs for the flax seed meal. This did not work at all, they never cooked inside and I did everything the same as the first time.
Is there any reason the flax replacement didn’t work for this recipe? Was trying to make this recipe vegan for some friends.
Thanks!
Hi Cam,
Flax eggs do not work well with this recipe because there is a lot of eggs in the recipe and I don’t think the flax eggs provide enough structure.
I never write reviews but this recipe deserves one…absolutely AMAZING! Entire family devoured them…no questions asked and did not notice anything suspicious. My teenage son helped me make them because he thought it was going to be funny…turned around and ate more of them than any other family member….lol. Excellent, excellent, excellent. Cannot taste the maple syrup or the black beans. Thank you! They all got some good protein and fiber today 🙂
I just finished making these muffins and they are delicious – smooth and chocolatey and you would never guess that there were black beans in there. I made mini muffins – the recipe made 47 mini muffins for me. I baked them for about 13 minutes at 350 degrees. I used cooking spray liberally and the muffins came out of the tin easily once they had cooled a little – no liners necessary. Thanks for sharing this recipe! I made these to freeze for my picky, chocolate-obsessed toddler’s breakfasts – hopefully she likes them, but if not, I’ll eat them.
These taste great and my kids have no idea there’s beans in them! Mom win. I did mine in silicone mini muffin tins for about 12 minutes, but i had the darndest time getting them out, they were falling apart. Not sure if I overmixed? I think next time I’d purée the beans and the oats and then mix everything else in a bowl
Hmmm, I’m not sure. I’d recommend letting them cool for 10-15 minutes before trying to take them out. That’s what I usually do when I use the silicone muffin cups (as seen in the photos) and they don’t fall apart for me. I’m glad your kids like them!
These are so simple and turned out great. You may want to know that they will be dense, with very little sweetness, which is what I was looking for in a healthier muffin (the chocolate chips add a bit of decadence!). As another reader suggested, I added protein powder (unflavoured, two scoops) to up the protein content. Next time, I might try putting a little more baking powder to see if it helps having a texture that is little less dense and a bit “airier”. Thank you for this recipe; I am glad to have these in my freezer for the weeks ahead!
Easy to make, yummy and healthy.
Thank you for this recipe, Kristine! I’ve been having lots of fun playing with it. I made it the first time as written (delicious!) and have been working on subbing dates for maple syrup.
The first time I tried to do that, I just threw in four coconut rolled dates and added some coffee for a little moisture, and the batter was really thick, so I added some water. My husband, who finds these muffins “surprisingly good” couldn’t tell the difference between the two batches. I thought the first batch was a little better, but not by much.
I made a proper date paste with medjool dates this morning and have a batch cooling right now that I made with 1/2 cup of the date paste (made with a pound of dates and about 1.25 cups of water) instead of the maple syrup, and I also added two scoops of Vital Proteins Collagen Powder and increased the vanilla extract to 3 teaspoonfuls. I entered today’s recipe into MyFitnessPal, and it came out to (per muffin) 134 calories, 6.8 g protein, 4.4 g fiber, 1.2 g added sugar (from 43 g 70% dark chocolate chips–10 chips per muffin) (total sugar including dates is 7.5 g).
Okay, those came out great! I did have to up the baking time to 24 minutes for the toothpick to come out clean (maybe due to the date paste?) and they are very fudgy and brownie like, which works for me!
I’m going to work on upping the fiber content next. If anyone has any suggestions for that, I’d love to hear them!
Hi Jacky, I’m so glad you are enjoying this recipe! Thank you for sharing your tips for making these with dates. I’m sure other readers will find those helpful! 🙂
I just made these. They were good. Not as sweet. The only change I made was I did flax eggs since I’m allergic to eggs. They did need to cook a lot longer. I had to bake them for 35 minutes. Also, it is important to let them cool before eating them since I didn’t on the first one and it was still gooey on inside but I just had one after cooling all the way and it was good.
I made these this morning, and they are delicious!! They are so moist and not overly sweet. After they cooled, I popped them in the freezer. I plan to take one to work each morning in hopes they will keep me full (I’m always starving until lunchtime!!) My boyfriend HATES beans of any kind, and he ate one and didn’t even notice. I’m debating if i want to tell him or not. ??
Wow! I think you deserve an award for these muffins! So delish! They were so easy to make and even easier to eat! I’m always looking for healthy muffin and breakfast recipes that I can take to work and these fit the bill! Thank you!!! PS have you ever made these using monk fruit or Swerve?
I just made them today and I did put in some brown sugar Monk fruit by Lakanto. They are amazing
I just made these today as I had all the ingredients in my house. I also added a tablespoon full of instant coffee.
I made 12 of them and they are one. Each on my Weight Watchers personal points program. They are amazing and so satisfying. They do look like hockey pucks, lol but they are delicious awesome with a cup of coffee or tea
What would you suggest as an egg substitute?
This recipe is a tricky one to substitute the eggs since there are 3 eggs, which are required to provide structure for the muffins. If you read through the comments left by other readers you will see that a few people have tried substituting flax eggs, with mixed success.
Can you sub the Greek yogurt for coconut yogurt for a dairy free option?
I have not tried that but I think it will work just fine. Enjoy!
I am diabetic so was eager to try this. I subbed out the maple syrup for a 1/2 cup of Swerve and it worked well. The weird thing about the muffin was at first it seemed a little bland, but by the time I finished it the chocolate really came through. I did not use chocolate chips in them, but for sure it would improve the recipe. Even without them, these were pleasant enough and the stats on them are good. You would never know that they were made from black beans. I am happy to finally have a muffin recipe that I can eat! Thank you so much for posting this.
I just made these and the idea of using black beans is brilliant! However, they really could use a bit of salt to fight the bitter flavor. The texture is nice and the chocolate flavor is rich, but I think adding some salt would really lift up the sweetness from the chocolate and syrup.
Thanks for sharing! Do they freeze well?
Yes, they freeze very well.
Can you make this without a blender or food processor?
Unfortunately, no. You need to use the blender or food processor to finely process the beans and oats. You won’t achieve the same texture without it.
I love these muffins! I didn’t tell my husband (who is a sweet lover) what was in them until he ate one. He loved it and wants me to make more!
These are amazing! I used Organic blue agave and half honey as that is what I had available. I will be making these alot!
Just made these and they’re soooo good! I have 0 self control when it comes to chocolate baked goods so I wanted to find a recipe that had some protein and nutrition instead of just sugar and chocolate. These will definitely be a regular from now on
So good! Like flourless chocolate cake. My daughter ate them! Only note is I managed 10 muffins, not 12. Anyone else find the same or have a suggestion? I didn’t super fill each cup, so I’m not sure where I lost volume.
🌟🌟🌟🌟🌟
App wouldn’t let me choose 5 for rating, don’t know why. Family favorite for several years now!
Great recipe. I always double and freeze. One thing I really like is using parchment cupcake papers. Comes out completely clean.
We use low sodiun beans. I use 5 dates (seeds removed. Freeze leftover dates) to replace some or all of the syrup. Push into the measuring cup, then fill in the measuring cup with water or maple syrup. Just as sweet, more nutrients.
Also I use some egg whites instead of all whole eggs to lower cholesterol.
Thanks for the recipe.
These are delicious! I did not have greek yogurt, but I did have full fat cottage cheese. Still came out great! They are dense muffins. My kids enjoy them, and I like to eat them with my coffee! 🙂
Way too much cocoa powder. I was hesitant while making the muffins and I should have gone with my gut. Maybe it was because I was using 100% Cocoa?
Hi Melissa,
I’m sorry to hear that. I’ve made this recipe dozens of times and I always make these with 100% cocoa. My family loves these muffins, so I’m sorry that you didn’t enjoy them!
These muffins are very good. Will make them for my grandkids for sure!
My husband and I agree these are THE BEST chocolate muffins we have ever eaten. So moist! And such a rich chocolate flavor! And healthy! No more guilt lol.You’re a genius! Thank you for sharing this recipe. 😊
Thank you ever so much for this awesome recipe! I’ve made these muffins so many times. They’re my go-to treat to surprise everyone. I’ve had to modify the recipe a bit if I’m out of an ingredient such as yogurt or honey. Coconut milk and brown sugar worked perfectly. I’ve also added 1/2 cup of avocado oil for some healthy fat for those who need it. The recipe is so adaptable. Thanks again!
This is such a great recipe! I’m always on the lookout for a healthy breakfast I can grab and bring to work and 2 of these are just perfect with a cup of coffee. A great way to get the fiber that most of us are lacking and I appreciate high protein recipes that use real ingredients vs. powders. I have made the recipe as written, and also have subbed the yogurt for one ripe banana with good results. My kids will eat them too!
Hi there! Do you think I could substitute chia egg for the eggs in this?
This recipe is a tricky one to substitute the eggs since there are 3 eggs, which are required to provide structure for the muffins. If you read through the comments left by other readers you will see that a few people have tried substituting flax eggs, with mixed success. For this recipe, it seems that regular eggs work best.
Yum!!! This is my kind of recipe! I love that they are so chocolatey and not overly sweet. Love them!