• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Desserts » Delectable Double Chocolate Lentil Muffins.

Delectable Double Chocolate Lentil Muffins.

Jul 13, 2022 · Modified: Jul 21, 2022 by Kelly Roenicke · 25 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
These double chocolate muffins have a secret healthy ingredient - red lentils! These muffins are a great after school snack!

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.

double chocolate lentil muffins in a basket

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.

Jump to:
  • Type of Lentils
  • Special Equipment
  • Ingredient Notes
  • More Lentil Recipes
  • Recipe
double chocolate lentil muffins

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.

red lentils in a jar

Special Equipment

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.

pureed red lentils

Ingredient Notes

  • 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

  • Slow Cooker Lentils and Rice
  • Mujadara
  • Lentil Sweet Potato Soup
gluten free chocolate lentil muffins

Disclosure: This post contains affiliate links.

Recipe

chocolate lentil muffins
4.75 from 4 votes
Print

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.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword easy, moist
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 12
Calories 234 kcal
Author Kelly Roenicke

Ingredients

  • ¾ cup cooked red lentils
  • 5 Tablespoons organic canola oil or coconut oil
  • â…” cup organic cane sugar
  • ½ cup water
  • 7 Tablespoons unsweetened cocoa powder
  • 1 â…“ 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
US Customary – Metric

Instructions

  1. Preheat the oven to 400 degrees F. Line a muffin tin with paper liners.

  2. 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).
  3. Place the red lentil puree in a bowl and add the organic canola oil, sugar, water, and cocoa powder. Stir well.
  4. Add the gluten free flour, baking powder, and salt. Stir well until combined. Add the chocolate chips and stir again.
  5. 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.

  6. Cool muffins on a wire rack.

Recipe Notes

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.

Nutrition Facts
Delectable Double Chocolate Lentil Muffins.
Amount per Serving
Calories
234
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Sodium
 
50
mg
2
%
Potassium
 
153
mg
4
%
Carbohydrates
 
34
g
11
%
Fiber
 
4
g
17
%
Sugar
 
18
g
20
%
Protein
 
3
g
6
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
63
mg
6
%
Iron
 
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Ice Cream Cookie Sandwiches (Gluten Free, Vegan).
Snowy Oatmeal Crispies. »

Filed Under: Breakfast, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Delicious Vegan Banana Waffles. - March 18, 2023
  • 25 Delectable Egg Free Desserts Your Family Will Love. - March 2, 2023
  • Gluten Free Apple Muffins (Vegan, Nut Free). - February 28, 2023

Reader Interactions

Comments

  1. Deeksha

    August 08, 2020 at 2:52 am

    This look so yummy. Thank you so much for the recipe.

    Reply
  2. Erin

    March 29, 2019 at 12:02 pm

    5 stars
    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!!!

    Reply
  3. LARA Klapper

    July 10, 2018 at 4:23 pm

    Can you swap black beans?

    Reply
  4. E

    June 01, 2017 at 12:54 pm

    Have you tried or thought about using only the lentil flour/lentil puree? so triple the amount you used and skip the GF flour?

    Reply
    • Kelly Roenicke

      June 09, 2017 at 4:16 pm

      I have not tried that, if you do, let me know how it goes!

      Reply
  5. Julia Dennis

    April 12, 2017 at 1:30 am

    5 stars
    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.

    Reply
  6. Julie

    April 05, 2017 at 8:31 am

    4 stars
    These look great! Would love if you had nutritional information on the page!

    Reply
    • Kelly Roenicke

      April 05, 2017 at 9:54 pm

      I have just switched to a new recipe plug in, and soon all recipes will have nutrition facts!

      Reply
  7. Julia

    November 12, 2016 at 12:48 pm

    5 stars
    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.

    Reply
    • Kelly Roenicke

      November 13, 2016 at 1:00 pm

      Yay! I’m so happy to hear that news, thanks for sharing!

      Reply
  8. Julia Dennis

    November 11, 2016 at 5:01 pm

    Do you think it would work ok with green lentils?

    Reply
    • Kelly Roenicke

      November 13, 2016 at 1:01 pm

      Yes, that’s fine! I see you tried it that way, sorry it took a few days to respond!

      Reply
  9. momversusfoodallergy

    March 03, 2016 at 8:57 am

    What a great recipe to sneak healthy lentils into our kids….and ourselves! Yum!

    Reply
    • Kelly

      March 05, 2016 at 5:00 pm

      Thanks, Rachel!

      Reply
  10. Sharon Wong

    March 03, 2016 at 2:43 am

    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.

    Reply
    • Kelly

      March 05, 2016 at 5:00 pm

      Thanks, Sharon!

      Reply
  11. Katie @ Produce on Parade

    March 02, 2016 at 1:45 pm

    Omg, can’t wait to try these! Always trying to get more lentils in! :) This is awesome.

    Reply
    • Kelly

      March 03, 2016 at 12:12 am

      Thank you, Katie!

      Reply
  12. Strength and Sunshine

    March 02, 2016 at 12:09 pm

    Yay for lentils!!! These are fabulous!!!

    Reply
    • Kelly

      March 03, 2016 at 12:14 am

      Thank you!

      Reply
  13. EBL Food Allergies

    March 02, 2016 at 11:57 am

    Your pictures are GORGEOUS! What a great way to pack in some protein to my all favorite flavor, chocolate!

    Reply
    • Kelly

      March 03, 2016 at 12:27 am

      Thank you so much! :)

      Reply
  14. KeeleyMcGuire

    March 02, 2016 at 11:53 am

    What a great fiber packed recipe!

    Reply
    • Kelly

      March 03, 2016 at 12:31 am

      Thank you!

      Reply

Trackbacks

  1. 50 Scrumptious Breakfast Muffin Recipes says:
    May 14, 2016 at 9:44 am

    […] Double Chocolate Lentil Muffins | The Pretty Bee […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy