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.
Ingredients
- 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
Instructions
- 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.
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
Calories: 234kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 3gSodium: 50mgPotassium: 153mgFiber: 4gSugar: 18gVitamin C: 0.2mgCalcium: 63mgIron: 2.4mg
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