These double chocolate lentil muffins have a hidden dose of protein in the form of red lentil puree! These delectable muffins are moist and delicious, and perfect for dessert or even breakfast.
So, you may be saying to yourself…lentils and chocolate? What?
If you have picky eaters, you know how hard it can be to get them to eat a wide variety of foods.
Things like greens, beans, seeds…these can all be difficult if not impossible to get into a picky eater’s diet.
My youngest son has always been a bit picky, so I have become accustomed to adding secret ingredients to my baked goods. One year long ago, we did a lentil food challenge at the allergist, and I decided to 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 the challenge my son would say, no thanks, that’s enough! But I have yet to see him refuse chocolate, so I decided to be sneaky.
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.
Type of Lentils
I used red lentils for this recipe, because they are smaller and get very soft when cooking. Once they are pureed, they are quite smooth, and that made them really easy to hide in the batter of these muffins.
You could try green lentils, but the skins may not puree as smoothly, so you might taste or feel a little bit of lentil in the muffins if you use that variety.
I used a mini food processor to puree the lentils, and that worked really well. You could also use a blender.
Whatever you use, you just want to make sure that the lentils become very smooth.
- Gluten Free Flour – I have made these muffins using gluten free flour, and using spelt flour. Both work very well. You can try these with Namaste Perfect Flour Blend or my homemade gluten free flour blend.
- Dairy Free Chocolate Chips – Enjoy Life or PASCHA brand chocolate chips or chunks will work very well in this recipe.
- Oil – Either canola oil, melted vegan buttery spread, or coconut oil will work well in this recipe.
More Lentil Recipes
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Delectable Double Chocolate Lentil Muffins.
- Preheat the oven to 400 degrees F. Line a muffin tin with paper liners.
- Place ¾ 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 F for 17-19 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Cool muffins on a wire rack.