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 black bean cupcakes and black bean brownies before, so I knew it would be pretty easy to hide some lentils in some muffins.
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
Disclosure: This post contains affiliate links.
Delectable Double Chocolate Lentil Muffins.
These double chocolate muffins are so delicious, and they have a secret ingredient! Red lentils provide extra fiber and protein in these moist gluten free muffins.
- ¾ cup cooked red lentils
- 5 Tablespoons organic canola oil or coconut oil
- ⅔ cup organic cane sugar
- ½ cup water
- 7 Tablespoons unsweetened cocoa powder
- 1 ⅓ cup gluten free flour blend or white spelt flour if you are not gluten free
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup dairy free chocolate chips
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.
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can freeze these muffins – store in a freezer bag for up to 3 months.
Nutrition facts are for one muffin.
This look so yummy. Thank you so much for the recipe.
These were delicious!! I used white flour only because I was out of spelt and melted coconut oil. I did up the amounts of sugar for a slightly sweeter muffin!! My kiddos were licking the bowls. Yum!!!
Can you swap black beans?
Have you tried or thought about using only the lentil flour/lentil puree? so triple the amount you used and skip the GF flour?
I have not tried that, if you do, let me know how it goes!
I have made these a couple of times, and it is a great recipe! Instead of thd gluten free flours I just used whole wheat flour, and it worked well. I had to add just a bit extra water, but they have turned out well! I also did it once using blended oats instead of the flour and that worked out too!
Thanks for posting this, I like muffin recipes that leave out egg/egg substitutes.
These look great! Would love if you had nutritional information on the page!
I have just switched to a new recipe plug in, and soon all recipes will have nutrition facts!
These are great! I used green lentils because I didn’t have red ones. I also added vanilla, and I was really low on flour so I used half flour half rolled oats. They are great! My husband and my son both love them.
Yay! I’m so happy to hear that news, thanks for sharing!
Do you think it would work ok with green lentils?
Yes, that’s fine! I see you tried it that way, sorry it took a few days to respond!
What a great recipe to sneak healthy lentils into our kids….and ourselves! Yum!
I love red lentils, what a great idea to add it to muffins! I really need to cook with beans more. I will need to check out some of your other healthy easy recipes.
Katie @ Produce on Parade
Omg, can’t wait to try these! Always trying to get more lentils in! :) This is awesome.
Thank you, Katie!
Strength and Sunshine
Yay for lentils!!! These are fabulous!!!
EBL Food Allergies
Your pictures are GORGEOUS! What a great way to pack in some protein to my all favorite flavor, chocolate!
Thank you so much! :)
What a great fiber packed recipe!