Apple Lentil Chocolate Chip Muffins

As a vegetarian, lentils are one of the staples in my diet. Awhile back I tried this recipe for a Chocolate Chip Chickpea Blondie with success, which led me to wonder if one could make desserts with lentils. After all, if you could put things like chickpeas into blondies and spinach into brownies and zucchini into muffins, surely there was a place for lentils in the realm of desserts.

A quick search on pinterest proved my hunch to be on point. And somewhere there, or on the googlesphere I found a recipe that begged me to test it out, and waited for the perfect day, a lazy day where no schedule existed and the cold chased me into close proximity to a warm kitchen. The day arrived. And so began the baking…

Check out the original recipe HERE which I’ve tweaked because well tweak is my middle name (aka I’ve got preferences and limited ingredients on hand). Tweaked recipe below…

Apple Lentil Chocolate Chip Muffins

1 cup dry brown lentils or 2 cups cooked lentils
1 1/2 cups whole wheat flour
1/4 cup ground flaxseed
1/3 cup chocolate chips
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1 dash of salt
1 egg
1/4 cup brown sugar
1/4 cup vegetable oil
1 1/2 cups apple finely chopped

Preheat oven to 350 F (180 C).

*(Skip first step if using cooked lentils)* In medium saucepan, combine lentils and 2 cups water. Bring to a boil, reduce heat and simmer until lentils break down and most of the water is absorbed, about 10 minutes.

-Put lentils into food processor and blend until smooth (I use the “S” blade). At this point, you may find your nose wrinkling at the gross greyish color that is the base of these muffins and wonder how anything good can come from this. Have faith, young grasshopper.
-Add egg, sugar, oil, to lentil puree in food processor and mix well.
-Add flour, flaxseed, baking soda, baking powder, salt, cinnamon, and cloves to food processor and mix well.
-Transfer mixture to a bowl and fold in chocolate chips and apple.
-Divide mixture among 12 greased muffin cups and bake for 18 minutes, or until a toothpick (or knife, for those of us who neglect to stock toothpicks) inserted into the middle of a muffin comes out clean.

Makes 12 muffins.


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