Print

Veggie-Loaded Chocolate Lentil Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

These Veggie-Loaded Chocolate Lentil Muffins are a nutritious and delicious treat packed with hidden veggies like butternut squash, spinach, and green lentils. Sweetened naturally with maple syrup and applesauce, they offer a moist, tender crumb with rich chocolate flavor enhanced by cocoa powder and chocolate chips. Perfect for a healthy snack or breakfast option, these muffins are gluten-rich, protein-packed, and made with whole wheat flour for added fiber.

Ingredients

Wet Ingredients

  • 2 large eggs (can substitute flax eggs)
  • ⅓ cup maple syrup or honey
  • ½ cup butternut squash puree
  • ½ cup applesauce (or mashed banana)
  • 1 cup cooked and cooled green lentils
  • ¼ cup avocado oil (or another neutral tasting oil)
  • 1 cup loosely packed spinach (or kale)
  • ¼ cup milk of choice
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 ¼ cups whole wheat flour (or white whole wheat flour for a lighter muffin)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cocoa powder
  • 1 teaspoon ground cinnamon
  • ⅓ cup chocolate chips (or to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 375℉ and line a 12-hole muffin tin with liners. Set aside to prepare the batter.
  2. Combine Wet Ingredients: In a blender, combine eggs, maple syrup or honey, butternut squash puree, applesauce or mashed banana, cooked and cooled green lentils, avocado oil, spinach or kale, milk of choice, and vanilla extract.
  3. Blend Mixture: Blend until the mixture is smooth and well combined. Set this blended mixture aside for the next step.
  4. Mix Dry Ingredients: In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cocoa powder, and ground cinnamon to evenly distribute all dry ingredients.
  5. Combine Wet and Dry Mixtures: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently mix just until the batter is smooth and has an even consistency; avoid overmixing to prevent dense muffins.
  6. Fold in Chocolate Chips: Carefully fold in the chocolate chips to distribute them throughout the batter.
  7. Fill Muffin Tin: Portion the batter evenly into the prepared muffin tin liners, filling each about ¾ full. Optionally, top with extra chocolate chips if desired.
  8. Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins reach an internal temperature of 200℉.
  9. Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Notes

  • For vegan muffins, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg, set to gel).
  • Use white whole wheat flour for a lighter texture and flavor.
  • Applesauce can be substituted with mashed banana for a slightly different flavor and sweetness.
  • Ensure the lentils are cooked and cooled before blending for best texture.
  • Do not overmix the batter after adding dry ingredients to avoid dense muffins.
  • Chocolate chips can be omitted or swapped with dairy-free alternatives as needed.
  • Store muffins in an airtight container; refrigerate to extend freshness or freeze for longer storage.

Find it online: https://bitezly.com/veggie-loaded-chocolate-lentil-muffins-recipe/