Mexican Chocolate Muffins

READY IN: 35mins
Top Review by HeatherFeather

Very good. These have a rich, brownie cuplike-like taste & texture and a very good flavor. Most of the lentils disappeared into the batter, creating a very moist cupcake/muffin and they looked very nice when dusted with the powdered sugar - although I could easily see these iced with a chocolate frosting. I used dried lentils, following the instructions in step 1 and found that while my lentils were tender after the 20 minutes, they needed far longer time to get soft enough to mash. Next time, I would cook them longer still and puree them in a blender before adding to the muffins.

Ingredients Nutrition


  1. Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure.
  2. Mash lentils with a fork in mixing bowl.
  3. Add eggs, oil, sugars, and vanilla extract to lentils.
  4. Mix just to combine.
  5. Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
  6. Add dry mixture and blend until combined.
  7. Fold in chocolate chips and walnuts.
  8. Pour into greased muffin tins.
  9. Bake at 350 degrees F for 20-25 minutes.
  10. Let cool 10-15 minutes for easy turn out.
  11. Dust tops with confectioners sugar.

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