These flourless lentil protein muffins are just as delicious as they are nutritious. They’re soft, fluffy and chocolatey, yet boast nutritional powerhouse ingredients like lentils, eggs, and bananas.
We’re on the school homestretch, and to be honest, I’m feeling a little bit uninspired when it comes to school lunches and after-school snacks. To get us through the next couple of months, the kids and I decided to bake some of our favourite nutritious muffins, protein bites and cookies, and this one stood out as our all time favourite.
In fact, we made a triple batch! By the way, if you’d like to read this post in a visual way, check out my Google Web Story for Flourless Chocolate Lentil Protein Muffins Recipe.
A variation of this delicious recipe was first introduced to me by my friend Natalie, and not surprisingly, it was a big hit with the whole family.
These muffins just as delicious as they are nutritious. They are soft, fluffy and chocolatey, yet boast nutritional powerhouse ingredients like lentils, eggs, and bananas.
High in protein, fibre, vitamins and minerals, they are the perfect snack to add to your child’s lunch box. These flourless lentil protein muffins will keep your kids satisfied and energized during the day. I know this will give you some peace of mind knowing that you’ve sent a healthy nutrient-packed (and tasty) snack that your kids will actually eat.
Here are the muffin baking cups that I love and use all of the time. I love that they’re non-stick!
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Flourless Chocolate Lentil Protein Muffins
A chocolate muffin that is not only nutritious and snack-worthy, but tastes so good it could be dessert too!? Yes please!
Ingredients
- 1 cup cooked red lentils (Alternatively, you can use a 14 oz can of lentils, drained and rinsed, and measure out 1 cup)
- 3 large eggs
- 1 large over-ripe banana (or two small)
- 1/4 cup honey or maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/3 cup dark chocolate chips
Instructions
- Preheat oven to 350° F.
- Prepare 12 muffin cups by lining with muffin papers
- Place banana(s), lentils, eggs, honey, cocoa powder, baking soda, coconut oil, and vanilla extract into blender or food processor; cover. Blend until smooth. Add the
chocolate chips and stir gently using a wooden spoon. - Fill muffin cups about 2/3 full
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool completely and enjoy!
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Comments
Mandy says
Why is it a 14 oz can of lentils or 1 cup cooked? 1 cup is 8 oz
Sarah Remmer, RD says
Thanks for pointing this out, Mandy! Really appreciate it. You are correct :).
Carrie says
Can you please clarify the amount you intend? Once the 14oz can is drained, does is leave 8oz? If not, which amount is correct?
Sarah Remmer, RD says
Thanks for pointing this out, Carrie! I have updated the recipe to indicate 1 cup. I appreciate it!
Ellen says
So the lentils need to be cooked ahead right ?
Sarah Remmer, RD says
You’ve got it! Red lentils cook very quickly. Or you can use canned lentils. I hope you enjoy :).
Donna says
Hi. Looking for the nutrition breakdown if possible please?
Sarah Remmer, RD says
Hi Donna! I usually don’t provide these numbers, but here you go:
Calories per Muffin: ~130 kcal
Protein per Muffin: ~4.25g
Carbohydrates per Muffin: ~16g
Fat per Muffin: ~6.6g
Fiber per Muffin: ~3.6g
Please note that these values are approximations and can vary based on the specific ingredients and brands used.
Kaycee says
Love these muffins! Chocolatey and moist and you can’t even tell there are lentils in it!
Would love to have a cocoa free or chocolate free version of this muffin (my 3 YO says they’re too chocolatey, which surprised me haha)- could I just take out the cocoa powder or would I have to substitute in something?
Sarah Remmer, RD says
So glad you love them! I haven’t tried taking out the cocoa powder, but let me know how it goes!
Jo B says
I’m not leaving a review because I tweaked the recipe slightly to make them a little fluffier (added 1/2-1 cup gluten free 1:1 flour mix), but either way these are good! They’re on the less sweet side, which is fine by me.
Sarah Remmer says
Thanks so much for giving it a try, Jo!
Sarah says
We love this recipe! I have made it twice. The first time, I experienced the sinking that other commenters noticed. I tried baking powder instead of baking soda (and increased the powder to 2 tsp) and it worked well!
Sarah Remmer says
Ah, thank you so much for this helpful feedback. So glad you love them!
AJ says
Hey! Was wondering if I could sub the eggs for something to make them vegan? Would love to try this!
Sarah Remmer says
Absolutely! You could make a chia or flax egg.
Shelley says
Is there nutritional information for this recipe? I may have missed it somewhere on the page. I’m currently counting calories and macros. Thanks!
Sarah Remmer says
Hi Shelley! Thanks so much for making this recipe. Unfortunately, no, I do not have the nutrition information.
Kelly says
Thank you for this recipe!!! My daughter and I are vegetarian, so I’m trying to find more creative recipes for us. These muffins were perfect and my daughter and I loved them! I added walnuts to half the batch and were so yummy.
Sarah Remmer says
Hi Kelly! Thank you SO much for taking the time to comment on my recipe. I am so glad you and your daughter love them as much as we do!! 🙂
Jenny Sunderman says
Have you had any feedback on egg substitutes that work with this recipe? My son has an egg allergy. Thank you.
Ericka says
I tried this recipe and I wanted to love them but for some reason my muffins didn’t rise and even after 25 minutes, the flavor was great but they were sunken in the middle and mushy I wonder what happened?!
Sarah Remmer says
Oh no! I’m so sorry to hear that, Ericka. It’s possible there was too much liquid or too many lentils? Perhaps try removing some of the lentils. Thanks for trying and for your feedback!
Viv says
I made these and they came out perfect. So delicious! Do you know what the protein serving would be for these muffins?
Sarah Remmer says
I love to hear that, Viv! Thank you so much! There’s approximately 3-5 g protein per muffin.
Tanya says
If I had to choose a recipe of the year, this would be it. I’ve made these at least a dozen times this year, and while it’s flawless as is, I’ve become confident adapting it as needed (substituting black beans, yellow or green split peas, adding some shredded zucchini or beets for some of the banana, adding in some frozen raspberries for all or some of the chocolate chips).
All the recipes I’ve tried on this site are excellent from the perspective of simplicity, flavour and nutrition – a goldmine of great children approved recipes. Thank you!
Sarah Remmer says
Tanya, thank you so much for your kind review! This means a lot to me. I’m so glad you love my recipes as much as my family does!