Mexican Chocolate Muffins

READY IN: 35mins
YIELD: 12 muffins




  • 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.
  • Mash lentils with a fork in mixing bowl.
  • Add eggs, oil, sugars, and vanilla extract to lentils.
  • Mix just to combine.
  • Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
  • Add dry mixture and blend until combined.
  • Fold in chocolate chips and walnuts.
  • Pour into greased muffin tins.
  • Bake at 350 degrees F for 20-25 minutes.
  • Let cool 10-15 minutes for easy turn out.
  • Dust tops with confectioners sugar.