Flourless Protein Chocolate Chip Muffins {GF and Dairy Free}

Behold! The most flavorful and delicious protein, fiber, omega 3 packed chocolate chip muffins. Lentils, black beans, oatmeal, pumpkin, flax, chia and SO MUCH MORE makes this recipe a healthy and action packed nutritional powerhouse to fuel your busiest of days or your wildest toddler.

Warning: Highly Addictive

I am constantly striving to create food that will nourish both the kids and the adults in this house; whew, that is a real challenge. These muffins are insanely healthy, have so much bang for your caloric buck baked into them, and are completely guilt free. They can be used as a breakfast substitute, mid-day snack, or post workout protein bomb.

These can be stored in the freezer for up to 3 months, or in an airtight container in the refrigerator for a week. Each batch makes 24 delicious and healthy muffins!

Flourless Protein Chocolate Chip Muffins {GF and Dairy Free}

healthy, dairy free, gluten free high protein muffins
Prep Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine flexitarian, gluten free, healthy, Mediterranean, plantbased, vegan, vegetarian
Servings 24


  • 4 cups rolled oats
  • 1 can pumpkin puree
  • 1 can black beans
  • 1 can cooked lentils
  • 12 oz plain or vanilla yogurt i used cashew, but you can use any plain yogurt
  • 1/2 cup maple syrup
  • 1/4 cup ground flax
  • 1/4 cup chia seeds
  • 4 eggs substitute with chia eggs or egg replacer if vegan
  • 2 tbsp baking soda
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 1 cup chocolate chips dark chocolate if vegan


  • Preheat oven to 375F
  • Process the oatmeal in a blender or food processor until powdery, remove and set aside
  • Blend black beans and lentils until smooth and add to a large mixing bowl. Add the yogurt, pumpkin, syrup, flax, chia, eggs (or egg replacement) baking soda, cinnamon, and vanilla. Mix well.
  • Add the oatmeal into the wet ingredient mixture and stir until combined. Stir in chocolate chips.
  • Line two muffin sheets with large baking cups and fill each with the muffin mixture to the top.
  • Bake for 17-20 minutes. Optional: Broil for 2-3 minutes to make the edges crispy. Let them rest on the counter for 30 minutes and serve. Store remainder in airtight bags in the freezer or refrigerator.
Keyword chocolate chip muffin, dairy free, glutenfreemuffin, healthy, muffin, protein muffin, toddler muffin
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