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