A CHOCOLATE MUFFIN THAT IS NOT ONLY NUTRITIOUS AND SNACK-WORTHY, BUT TASTES SO GOOD IT COULD BE DESSERT TOO!
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!
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, these muffins are the perfect snack to add to your child’s lunch box. They will keep your kids satisfied and energized during the day and give you some peace of mind knowing that you’ve sent a healthy nutrient-packed (and tasty) snack that your kids will actually eat.
Flourless Chocolate Lentil Protein Muffins
- 1 can lentils, drained and rinsed (or one cup of cooked red lentils)
- 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 teaspoon baking soda
- 3 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1⁄3 cup dark chocolate chips
- 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 10 to 15 minutes or until a toothpick comes out clean.
- Cool completely and enjoy!
Originally posted on YMC.
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