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Flourless Lentil Chocolate Muffins (Vegan, No Sugar)
Fudgy chocolate muffins built on soaked red lentils, banana, cocoa and a handful of cashews and dark chocolate. Flourless, vegan and free from added sugar.
15 min prep / 35 min total
195 kcal
8.8g protein
1 serving
EasyThis plan uses 1 servings for Flourless Lentil Chocolate Muffins (Vegan, No Sugar). Adjust below if you need a different amount.
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Ingredients
Ingredients updated to metric measurements
- 25 gred lentils
soaked at least 1 hour and drained
- 1banana
- ⅛ tbspcoconut oil
- 6¼ mlsugar-free syrup
or honey
- ¼ tbspflaxseeds
ground
- 5 gcocoa powder
- ⅛ tspbaking powder
- lemon zest
- 3¾ gcashew nuts
chopped
- 3¾ gdark chocolate
chopped
Instructions
Pour boiling water over 200g red lentils, soak at least , then drain. Blend with 1 banana, 1 tablespoon coconut oil and 50ml sugar-free syrup into a smooth puree.
Grind 2 tablespoons flaxseeds, then fold in 40g cocoa powder, 1 teaspoon baking powder and lemon zest until you have a thick batter.
Stir half the chopped cashews and half the chopped dark chocolate into the batter, reserving the rest for topping.
Spray a muffin tin with oil and divide the batter among the cavities. Sprinkle with the reserved cashews and chocolate.
Bake at 200°C (392°F) for , until the muffins are set and a skewer comes out with moist crumbs. Cool before serving.
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