Chocolate Lentil Muffins

Serves: 6

Preparation Time: 10-15 minutes

Cooking Time: 25 minutes

Indulge your sweet tooth with a treat that’s as nourishing as it is delicious!

These Chocolate Lentil Muffins are soft, rich, naturally sweetened, and perfect for anyone looking to satisfy cravings while sticking to a whole food, plant-based lifestyle. Packed with protein-rich lentils, bananas, and dates, they’re oil-free, gluten-free, and completely SOFAS-free. Whether you enjoy them for breakfast, a midday snack, or dessert, these muffins are a wholesome way to enjoy chocolate guilt-free.

Ingredients

For the Salad:

1 cup cooked Red Lentils, drained and rinsed
1 large over-ripe Banana
1 Flax Egg (1 tbsp freshly ground flaxseed and 2.5 tbsp water)
2–3 soft Medjool Dates soaked and pitted
1/3 cup unsweetened Cacao Powder (or carob powder)
1 tsp aluminum-free Baking Soda
1 tsp Vanilla Bean Powder

Optional: 3 tbsp WFPB-compliant chocolate chips using two tablespoons in the muffin batter and one for decoration

Directions

Preheat oven to 350°F (175°C).
Make flax egg by combining freshly ground flax seed with water and let stand for 5 minutes to thicken.
Line a 12-cup muffin tin with silicone muffin liners or use a non-stick silicone muffin pan.
In a food processor, combine lentils, banana, flax egg, dates, cacao powder, baking soda, and vanilla bean powder.
Blend until smooth and creamy.
Stir in chocolate chips (if using), reserving 1 tbsp for decoration.
Using a melon baller or spoon, fill each muffin cup about 2/3 full.
Add chocolate chips to top if decorating.
Bake for 25 minutes checking at the 15 minute mark or until a toothpick inserted in the center comes out clean.
Let cool completely.
Enjoy!