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!
- 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
- Preheat oven to 350 degrees Celsius.
- 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.
- Stir in the chocolate chips with a spoon, or you can opt to add chocolate individually to each muffin top – or both!
- Bake for 20-25 minutes or until toothpick comes out clean.
- Let cool completely before eating.
- This recipe makes 12, I strongly suggest doubling the batch to make 24.
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.