Chocolate Lentil Muffins

I never feel guilty eating this healthy chocolate muffins.

Unless someone told you these muffins were made with lentils, you’d probably never know it. They’re soft, rich, chocolatey, and naturally sweetened with bananas and dates, creating a treat that’s just as welcome with your morning coffee as it is for an afternoon snack. I love recipes like this because they remind me that simple, wholesome ingredients can come together in ways that are every bit as comforting as the classics.

Serves:

10 - 15 minutes

Prep Time:

25 minutes

Cook Time:

Ingredients

1 cup cooked Red Lentils

1 large over-ripe Banana

1 tbsp Flax Seed (for flax egg)

3 Medjool Dates

1/3 cup Cacao Powder

1 tsp 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

7 oz / 198 g

4.8 oz / 136 g

0.35 oz / 10 g

2.6 oz / 72 g

1.1 oz / 32 g

0.17 oz / 5 g

0.07 oz / 2 g

1.3 oz / 36 g

Directions

Preheat oven to 350°F (175°C).

Add lentils to a large bowl and cover with filtered water.

Make flax egg by combining 1 tbsp freshly ground flax seed with 2 ½ tbsp 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.

Drain and rinse soaked lentils.

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!