Veggie Packed No Sugar Chocolate Blueberry Protein Lava Muffins (Vegan, Peanut-Free) (Edit recipe)

One recipe = lava cakes or muffins. Loaded with 2 vegetables, mashed banana & fresh blueberries, the only thing you taste is deep dark chocolate and a hint of gooey blueberries. Naturally sweetened by the 2 fruits and finely chopped carrots, the moisture of the finely chopped zucchini makes these muffins double as a molten lava "cake," if served while still very warm (about 5-10 minutes out of the oven) that you can top with your favorite dairy-free ice cream. Once cooled to room temperature, these delicious + healthy muffins have the best moist texture and rich chocolate taste!

15 minutes to 20 minutes

24 minutes to 28 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	212
Fat:	8 g
Carbohydrates:	24 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	397 mg
Fiber:	3 g
Sugars:	7 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 12

Ingredients

0.5 cup Unsweetened Vanilla Almond Milk, Or substitute your favorite plant-based milk
1 Tbsp Apple Cider Vinegar
0.5 cup Plant Based Butter, 1 stick; softened at room temperature
1 whole Zucchini, Medium-size; finely chopped in food processer (yield should be 1 cup chopped zucchini)
1 whole Carrots, Medium-size: finely chopped in food processor (yield should be 1/2 cup chopped carrot)
1 tsp Pure Vanilla Extract
1.333 cups All Purpose Flour
0.666 cup Vanilla Protein Powder, Organic, Vegan
5 tsp Cocoa Powder, Unsweetened
1.5 tsp Baking Soda
0.75 tsp Salt
3 whole Banana, Very ripe, medium-size bananas; mashed (yield should be 1 1/3 cups mashed)
1 cup Pascha Unsweetened Dark Chocolate Chips (Bulk)
1.5 cups Blueberries, Fresh

Shop

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 degrees. Lightly mist 12-cup nonstick muffin pan with nonstick spray; set aside.
Add almond milk and vinegar to small bowl; whisk to combine. Allow to sit for 10 minutes to create vegan buttermilk.
In bowl of stand mixer using paddle attachment, or using large bowl and a handheld electric mixer, beat to combine plant butter, grated zucchini, grated carrot, and vanilla extract.
In medium bowl, whisk to combine flour, protein powder, baking soda, salt and cocoa.
Add dry mixture to bowl with wet mixture. Beat to partly combine. Add "buttermilk;" beat to combine.
Add mashed bananas; beat to combine.
Stir in chocolate chips.
Add fresh blueberries; gently stir with rubber spatula to just combine.
Spoon into prepared muffin cups, filling to the top.
Bake on middle rack of oven for 24-28 minutes, or until muffins appear done and tops have a crackle-type appearance.
If serving as lava cakes, serve within 5-10 minutes of muffins coming out of oven and top with ice cream, or desired toppings. Muffins will be gooey and molten on the inside. If serving just as standard muffins, then allow muffins to cool completely before serving.

Notes

Store leftover muffins in an airtight container, for up to 1 day, at room temperature; then refrigerate for up to 3-4 additional days. Pop a refrigerated muffin in the microwave for 5-10 seconds to take the chill off. Please note that the muffins will not have a domed top. The centers will begin to sink in slightly (due to the moisture content from the grated zucchini), making them perfect to enjoy as molten lava cakes while still very warm out of the oven. A scoop of ice cream also sits perfectly on top when serving this way.