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.
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 12
Calories 234 kcal
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.
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
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Sodium 50mg2%
Potassium 153mg4%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 18g20%
Protein 3g6%
Vitamin C 0.2mg0%
Calcium 63mg6%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.