About Healthy Chocolate Red Lentil Oat Muffins (Vegan & Gluten-Free Adaptable)
Indulge in the surprisingly decadent taste of these chocolatey red lentil oat muffins! Moist, wholesome, and packed with protein and fiber, they're the perfect guilt-free treat any time of day.Naturally sweetened with jaggery and banana, these vegan muffins boast a rich chocolate flavor from cocoa powder and a delightful nutty crunch from almonds. The red lentils add a secret boost of nutrients and moisture, while oats create a satisfyingly hearty texture.Easily adaptable for gluten-free diets, these healthy muffins are also butter-free and refined sugar-free. A sneaky (and delicious!) way to add extra veggies to your family's diet.
Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 1/2 cup Whole Wheat Flour whole
- 1/2 cup Rolled Oats
- 1 tbsp Cocoa Powder unsweetened
- 1 tsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
- 3/4 cup Jaggery Powder
- 1 Large Banana overripe
- 1/4 cup Oil vegetable or coconut
- 1 tsp Vanilla Extract
Topping
- 1/4 cup Almonds chopped
Instructions
- Rinse the red lentils thoroughly. Place them in a pot with 1/2 cup of water and bring to a boil.
- Reduce heat and simmer for about 15-20 minutes, or until the lentils are tender. Drain any excess water.
- Transfer the cooked lentils to a food processor or blender and puree until smooth, adding a splash of water if needed to reach a creamy consistency, similar to pumpkin puree.
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease and flour the tin.
- In a large mixing bowl, mash the overripe banana. Add the jaggery powder and mix until well combined.
- Add the red lentil puree to the banana mixture and stir until smooth and no lumps remain.
- Add the oil and vanilla extract. Mix well to combine the wet ingredients.
- In a separate bowl, whisk together the whole wheat flour, baking powder, salt, cocoa powder, and rolled oats.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix, as this can result in tough muffins.
- Fold in the chopped almonds.
- Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full. Gently tap the muffin tin on the counter to remove any air bubbles.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 20 minutes. If the toothpick comes out with batter clinging to it, bake for a few more minutes.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Recipe Notes
Good To Know
- Use overripe bananas in this recipe as they act as an egg substitute.
- For a nut-free version, substitute almonds with pumpkin seeds or sunflower seeds.
- If you prefer extra moisture, add a couple of tablespoons of unsweetened applesauce or Greek yogurt to the batter. This is especially helpful if your bananas aren't very overripe.
- For added visual appeal and texture, sprinkle a few whole oats and extra chopped almonds on top before baking.
Expert Tips
- Mash the bananas very well to ensure a smooth batter and even distribution of sweetness.
- Don't overmix the batter. Overmixing can lead to tough muffins.
- Fill the muffin liners almost to the top for nicely domed muffins.
Storage Instructions
- Store cooled muffins in an airtight container at room temperature for up to 2 days.
- Freeze individual muffins for up to 1 month. Reheat in a microwave or toaster oven before serving.
Recipe Nutrition
Calories: 241kcalCarbohydrates: 34gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 428mgFiber: 5gSugar: 16g