These double chocolate muffins have a hidden dose of protein in the form of red lentil puree! A deliciously healthier treat.
So, you may be saying to yourself…lentils and chocolate? Huh?
Let me explain. A long time ago, Baby Bee reacted to some red lentil soup. This was back in the day when we didn’t know about any of his tree nut allergies, and it was quite shocking to see him react to a simple bowl of soup. He got some hives, some swelling, and he was very fussy. We took him to the doctor and she saw him immediately, and gave a dose of steroids. Very quickly, he felt better and looked much better, too.
Later that year, we had him tested for a lentil allergy, and although a skin test was negative, our allergist recommended that we go ahead and do a food challenge in office. So, knowing how he is, and knowing that we needed to actually complete all the steps of the food challenge in order to pass, I decided I would bake the lentils into something delicious. I knew if I tried to do lentil soup or a lentil burger, there was a much higher chance that halfway through he would say, no thanks, that’s enough! But I have yet to see him refuse chocolate, so I decided to be sneaky.
And it was! Baby Bee gobbled two of these up at the lentil challenge, and the good news is, he passed with flying colors! I’m excited to be able to introduce him to more lentil dishes, like lentil soup and mujadara.
I’ve made these a few times now, and you can’t taste the lentils at all. They do make these muffins extra filling though! One is enough for me. Both boys love these, and I love that they are getting a little bit of extra protein and fiber.
Double Chocolate Lentil Muffins.
- 3/4 cup cooked red lentils
- 5 Tablespoons organic canola oil
- 2/3 cup organic cane sugar
- 1/2 cup water
- 7 Tablespoons unsweetened cocoa powder
- 1 1/3 cup gluten free flour blend or white spelt flour if you are not gluten free
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup dairy free chocolate chips
Preheat the oven to 400 degrees. Line a muffin tin with paper liners.
Place 3/4 cup of cooked red lentils in a food processor and pulse until they are smooth. (If you have really cooked your lentils down until they are mush, you can skip this step and mash with a fork, but I have tried it both ways and I think the result is better if you use the food processor).
Place the red lentil puree in a bowl and add the organic canola oil, sugar, water, and cocoa powder. Stir well.
Add the gluten free flour, baking powder, and salt. Stir well until combined. Add the chocolate chips and stir again.
Spoon the mixture into the prepared muffin tin. Bake at 400 degrees for 17-19 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Cool muffins on a wire rack.
These muffins are a great way to use up leftover lentils. I have not tried using green lentils in this recipe – red lentils work well because they get so soft when you cook them. I have made these muffins using gluten free flour, and using spelt flour. Both work very well. I used King Arthur Multi-Purpose Gluten Free flour and they turned out very tender and not heavy or dense.
Have you tried sneaking beans or lentils into your baked goods?
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