VEGAN CHOCOLATE LENTIL PROTEIN MUFFINS
Who knew muffins packed with protein and lentils would taste so rich, chocolaty, and decadent?! These are so, so good and no one would ever know that the main ingredient is red lentils or that they are vegan and gluten-free. They are moist without any added oil, filling, and a great sweet breakfast alternative to donuts, but taste just like a dessert. These muffins are what I call a great, fun weekend breakfast! I strongly urge you to weigh the ingredients, especially the red lentils, following my gram weights listed.
These lentil muffins come from my brand new vegan cookbook, Vegan Wholesome! This book, just like the title suggests, is full of wholesome, nutritious and absolutely delicious vegan recipes. There are lots of high protein options, like dinners, lunches, soups, casseroles, breakfasts etc. I’m so proud of this book and these protein lentil chocolate muffins are a delicious recipe from the book.
I am sharing this recipe for free from the book as a thank you to you for supporting me for so long on this blog and social media. Thank you to so many who have purchased my book and shown support.
This is my full-time job, so selling books allows me to continue to provide free recipes to you all for almost 13 years now!
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I hope you love these muffins. Don’t judge the batter by the taste, because the batter doesn’t taste good, haha. But the end result muffin is divine and does not taste like lentils!
The magic in these muffins are the red lentils. We are blending them up into a fine flour. They provide protein, fiber and structure to the muffins!
This recipe is also included in the breakfast chapter in my cookbook, along with other incredible vegan high-protein and nutritiously, delicious recipes to change your life for the better!!
Get my book here and get your 10 FREE BONUS RECIPES HERE!! Thank you for all the love and support. I love you!
Vegan Chocolate Lentil Protein Muffins
Ingredients
- 3/4 cup (144g) dried red lentils
- 1/4 cup (28g) superfine blanched almond flour
- 6 tablespoons (48g) tapioca starch
- 6 tablespoons (36g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons (200g) pure maple syrup
- 1/2 cup (120g) unsweetened applesauce
- 1 teaspoon vanilla extract
- 3/4 cup (180g) dairy-free semisweet chocolate chips
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Preheat the oven to 375°F. Line 12 cups of a muffin tin with parchment paper liners.
- In a high-powered blender or food processor, blend the red lentils until a superfine flour forms. The finer, the better, as this will affect the outcome of the muffin texture.
- In a large bowl, combine the lentil flour, almond flour, tapioca starch, cocoa powder, baking soda, baking powder, and salt and whisk really well.
- Add the maple syrup, applesauce, vanilla, and chocolate chips. Gently stir and fold the ingredients together just until a moist batter forms. Do not overmix. (Warning that if you taste the batter, you’ll taste lentils, but don’t worry, the end baked product is fabulous.
- Divide the batter among the 12 muffin cups. I like to use an ice cream scoop, as it gives the perfect amount to each liner and creates a dome top, resulting in better risen and fluffier muffins.
- Bake until a toothpick inserted in the center muffin comes out clean, about 18 minutes.
- Cool 15 minutes in the pan before eating, so they can firm up. Store in an airtight container at room temperature for up to 3 days.
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