These muffins were recently brought to my attention by a friend and I can’t get enough of them! They are chocolatey, moist, high in protein and best yet, my girls love them! Any time I can get extra protein into them, I take it 🙂 And there is no way, anyone eating them will guess what the main ingredient is.

I should also mention, they are so quick and easy to make, you mix them in your blender! Please try these, you will be happy you did!

Original Recipe adapted from Sarah Remmer’s Blog.

Ingredients

  • 1 can (14 oz) lentils, drained and rinsed (or one cup of cooked lentils) – I use red but you can try any kind
  • 3 large eggs
  • 1 large banana (over-ripe is best), or 2 small bananas
  • 1/4 cup honey or maple syrup
  • 1/4 cup unsweetened cocoa powder – can add 1/3 cup for the darker chocolate flavour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 tbsp collagen powder (this is optional but if you want to up the protein, this will help)
  • 3 tbsp coconut oil, melted. Can use olive or avocado oil as a substitute.
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips and/or chopped nuts

Directions

  1. Preheat oven to 350 degrees Celsius.
  2. Add: coconut oil, cooled lentils, eggs, bananas, honey, cocoa powder, baking soda, cinnamon, collagen powder, vanilla to the blender and blend until smooth. The batter will be very liquid-ey, don’t be alarmed.
  3. Stir in the chocolate chips with a spoon, or you can opt to add chocolate individually to each muffin top – or both!
  4. Bake for 20-25 minutes or until toothpick comes out clean.
  5. Let cool completely before eating.
  6. This recipe makes 12, I strongly suggest doubling the batch to make 24.

Protein content

If you are interested in protein content, I’ve done the calculation and each muffin has about 4-5grams of protein (they are more like 3g/each if you don’t use collagen), which for a “baked good” is pretty darn good! Just for reference, a large egg has 6g of protein, and as an average-sized female, I aim to get 20-30g of protein at each meal.