Vegan Chocolate Lentil Protein Muffins
Vegan and gluten-free vegan Chocolate Lentil Muffins and so rich, chocolatey, decadent moist and made from red lentils ground into flour! They are light and fluffy!
Servings: 12 muffins
Calories: 408.8kcal
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.
Nutrition
Serving: 2muffins | Calories: 408.8kcal | Carbohydrates: 64.8g | Protein: 10.1g | Fat: 13.6g | Sodium: 340.4mg | Fiber: 8.4g | Sugar: 36.7g