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.

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

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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!

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Ingredients

Scale 1x2x3x

• 2 flaxseed eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
• ½ cup dried red lentils
• 1/3 cup coconut oil + more to grease muffin tin
• 1/3 cup dairy-free semi-sweet chocolate
• 1/3 cup organic cacao powder
• 1 teaspoon instant coffee (optional)
• 1 ½ cups gluten-free flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup plant-based milk
• 1/4 cup + 2 teaspoons coconut sugar
• ¼ cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 1/3 cup walnuts, chopped

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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.

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Notes

Purchase non-stick muffin pan:  HERE

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