Double Chocolate Lentil Muffins

• Vegan
• Gluten free

• Produce

  • 3/4 cup Red lentils, cooked

• Baking & Spices

  • 2 tsp Baking powder
  • 2/3 cup Cane sugar, organic
  • 1 cup Chocolate chips, dairy-free
  • 7 tbsp Cocoa powder, unsweetened
  • 1 1/3 cup Gluten-free flour blend
  • 1/4 tsp Salt

• Oils & Vinegars

  • 5 tbsp Canola oil, organic

• Liquids

  • 1/2 cup Water

Found on theprettybee.com

Description

Ingredients

• ¾ cup cooked red lentils
• 5 Tablespoons organic canola oil
• ⅔ cup organic cane sugar
• ½ cup water
• 7 Tablespoons unsweetened cocoa powder
• 1⅓ cup gluten free flour blend, or white spelt flour if you are not gluten free
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup dairy free chocolate chips

Directions

• Preheat the oven to 400 degrees. Line a muffin tin with paper liners.
• Place ¾ cup of cooked red lentils in a food processor and pulse until they are smooth. (If you have really cooked your lentils down until they are mush, you can skip this step and mash with a fork, but I have tried it both ways and I think the result is better if you use the food processor).
• Place the red lentil puree in a bowl and add the organic canola oil, sugar, water, and cocoa powder. Stir well.
• Add the gluten free flour, baking powder, and salt. Stir well until combined. Add the chocolate chips and stir again.
• Spoon the mixture into the prepared muffin tin. Bake at 400 degrees for 17-19 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
• Cool muffins on a wire rack.