HEALTHY CHOCOLATE MUFFINS

I wouldn’t dream of starting my day with a chocolate muffin, but this one is very different.  It is disguised as a dessert, but in fact is full of goodness!  Lentils are rich with iron and fibre making this muffin the perfect healthy, “grab and go” breakfast or snack.  Pack this in your children’s lunches and they will love the chocolate treat!  Don’t tell them it’s good for them!

Prepare flaxseed eggs:  mix ground flaxseed and water in small bowl and let sit for 15 minutes to gel.

Cook lentils using Instant Pot:  Place dried red lentils in Instant Pot with 1 ½ cups of water.  Press pressure cook button.  Set timer for 10 minutes.  Use the quick release.  Transfer cooked lentils to small bowl to cool.

Cook lentils on stovetop:  Pour 1 ½ cups of water in small saucepan and bring to boil.  Add lentils and reduce heat to low until lentils are mushy.  Water should be absorbed.  You may need to press lentils with back of spoon to break them down.  Remove from heat and let cool.

Preheat oven to 350F

Melt chocolate and coconut oil in microware.  Mix well making sure chocolate has completely melted.  Stir in cacao powder and instant coffee.  Set aside to cool.

In a large bowl:  whisk together flour, cinnamon, baking powder, baking soda and salt.

When chocolate mixture has cooled, add flaxseed eggs, milk, sugar, maple syrup, vanilla and cooked lentils.  Stir well.

Gently fold dry ingredients into wet ingredients until combined.  Spoon batter into 12 greased muffin cups.  Sprinkle with walnuts and gently press them into batter to secure.

Bake for 20 – 25 minutes.  Toothpick should come out clean.

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HEALTHY CHOCOLATE MUFFINS

  • Author: Carla's No Place Like Home
  • Prep Time: 25 minutes using IP
  • Cook Time: 20 - 25 minutes
  • Total Time: 45 -50 minutes
  • Yield: 12 muffins 1x
  • Category: snack/breakfast
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

I wouldn’t dream of starting my day with a chocolate muffin, but this one is very different.  It is disguised as a dessert, but in fact is full of goodness!  Lentils are rich with iron and fibre making this muffin the perfect healthy, “grab and go” breakfast or snack.  Pack this in your children’s lunches and they will love the chocolate treat!  Don’t tell them it’s good for them!


Ingredients

Scale

Instructions

1.  Prepare flaxseed eggs:  mix ground flaxseed and water in small bowl and let sit for 15 minutes to gel.

2.  Cook lentils using Instant Pot:  Place dried red lentils in Instant Pot with 1 ½ cups of water.  Press   pressure cook button.  Set timer for 10 minutes.  Use the quick release.  Transfer cooked lentils to small bowl to cool.

Cook lentils on stovetop:  Pour 1 ½ cups of water in small saucepan and bring to boil.  Add lentils and reduce heat to low until lentils are mushy.  Water should be absorbed.  You may need to press lentils with back of spoon to break them down.  Remove from heat and let cool.

3. Preheat oven to 350F

4.  Melt chocolate and coconut oil in microware.  Mix well making sure chocolate has completely melted.  Stir in cacao powder and instant coffee.  Set aside to cool.

5.  In a large bowl:  whisk together flour, cinnamon, baking powder, baking soda and salt

6.  When chocolate mixture has cooled, add flaxseed eggs, milk, sugar, maple syrup, vanilla and cooked lentils.

7.  Stir well.

8.  Gently fold dry ingredients into wet ingredients until combined.

9.  Spoon batter into 12 greased muffin cups.  Sprinkle with walnuts and gently press them into batter to secure.

10.  Bake for 20 – 25 minutes.  Toothpick should come out clean.


Notes

Purchase non-stick muffin pan:  HERE

Keywords: vegan muffin, healthy chocolate muffin, lentil recipe, gluten-free muffin

 

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Recipe rating

  • Today I was very excited to make Carla’s Chocolate muffin recipe. They turned out so good! I had to stop myself from dipping into the batter before I scooped the batter into the muffin tray.
    Very moist , very chocolaty, and good for you too.
    A must try for sure!