Hidden Veggie Double Chocolate Protein Muffins (Vegan, Nut-Free) (Edit recipe)

These crave-worthy chocolate muffins, so perfectly moist & richly-textured, are loaded with “hidden” finely-chopped carrot, cinnamon, lots of chocolate chunks, and ripe, mashed banana. Love at first bite!

10 minutes to 15 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	223
Fat:	7 g
Carbohydrates:	30 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	329 mg
Fiber:	2 g
Sugars:	14 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 12

Ingredients

0.5 cup Organic Oat Milk, plus 3 Tbsp oat milk
1 Tbsp Apple Cider Vinegar
0.5 cup Plant Based Butter, softened at room temperature
0.5 cup Light Brown Sugar, organic
1 tsp Pure Vanilla Extract
0.5 tsp Molasses, organic, unsulphured
1.333 cups All Purpose Flour
5 Tbsp Cocoa Powder
0.5 cup Vanilla Protein Powder, vegan, organic
1 tsp Baking Soda
1 tsp Ground Cinnamon
0.75 tsp Salt
3 whole Banana, very ripe; mashed (1 2/3 cups mashed) - 3 larger bananas
2 whole Carrots, finely chopped in food processor
1.75 cups Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk), divided use

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°. Lightly mist 12-cup nonstick muffin pan with nonstick cooking spray; set aside.
Combine oat milk and vinegar in small bowl; let sit for 10 minutes.
In bowl of stand mixer fitted with paddle attachment, or in large mixing bowl using handheld electric mixer, beat to combine plant butter, sugar, vanilla & molasses.
In medium mixing bowl, whisk to combine flour, cocoa, protein powder, baking soda, cinnamon & salt. Add this mixture to bowl with plant butter mixture. Beat to partly combine.
Pour in oat milk mixture; beat to combine.
Add mashed banana; beat to combine.
Add carrot; beat to combine.
Stir in 1 1/2 cups chocolate chunks.
Spoon batter into muffins cups, just slightly over-filling each one.
Use remaining 1/4 cup chocolate chunks to top each one with 3 chunks before baking.
Bake on middle rack of oven, about 25-27 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes in pan before removing muffins to wire rack to continue cooling. Makes 12 muffins.

Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days, and an additional 1-2 days in the refrigerator. Freezer-friendly: Each muffin can be individually-wrapped in plastic wrap, then placed in a gallon-size freezer bag with the other wrapped muffins. Remove air from bag before sealing. Muffins can be frozen for up to three months.