Double Chocolate Lentil Muffins — The Food Doula | Perinatal Nut

If you’re in a place right now where eating is tricky - or you are just really looking for a delicious and healthy chocolatey snack that you can eat anytime of day, take to work or the park, freeze to help meet your postpartum hunger needs, or simply enjoy, these are the muffins for you!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To get 1 cup of cooked lentils (as called for in this recipe), simply bring ½ cup of dried red lentils and 1 cup of water to a low simmer, cover and cook for about 20 minutes or until lentils are very soft and the water is absorbed.

Step 2

TIP! Make a bigger batch of lentils when you’re cooking them, and freeze extras in 1 cup portions so that these muffins come together super quickly the next few times!

Step 3

1. Preheat oven to 350°F (180°C) and grease a muffin tin with coconut oil or avocado oil.

Step 4

2. In a food processor or blender, process the wet until smooth.

Step 5

3. In a large bowl, sift together the dry .

Step 6

4. Combine the wet and dry by pouring the wet mix into the dry bowl and stirring to combine.

Step 7

5. Fold in the chocolate chips with a spatula, and using an ice cream scoop, portion muffin mix into prepared muffin tin. Top each muffin with a few extra chocolate chips if desired.

Step 8

6. Bake muffins for 15 to 17 minutes, or until the middle springs back when pressed lightly with a finger

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