Chili Chocolate Lentil Muffins Recipe

Name: Chili Chocolate Lentil Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A3/4 cup brown lentils; 1A3/4 cups water; A1/2 teaspoon salt; 1A1/4 cup all purpose or whole wheat flour; A1/4 cup cocoa powder; 1 teaspoon baking powder; A1/2 teaspoon baking soda; A1/2 teaspoon crushed chilis; 2 eggs (or 2 Tbsp chia seeds + 6 Tbsp water); 1 teaspoon vanilla; A1/2 cup packed brown sugar; A1/2 cup olive oil

Servings: persons

A3/4 cup brown lentils
1A3/4 cups water
A1/2 teaspoon salt
1A1/4 cup all purpose or whole wheat flour
A1/4 cup cocoa powder
1 teaspoon baking powder
A1/2 teaspoon baking soda
A1/2 teaspoon crushed chilis
2 eggs (or 2 Tbsp chia seeds + 6 Tbsp water)
1 teaspoon vanilla
A1/2 cup packed brown sugar
A1/2 cup olive oil

1
Bring the water and salt to a boil, then add lentils and simmer on low heat for 45 minutes or until all the water is absorbed and the lentils are soft. When they are done, remove the pot from the heat and let the lentils cool slightly for about 10 minutes.
2
Preheat the oven to 375F and grease muffin pans.
3
In a large mixing bowl, combine the dry ingredients and set aside. In a separate bowl, mix together the wet ingredients; if you're using chia seeds, mix them with water and let them sit for about 5 minutes before adding the other ingredients.
4
Add the cooked lentils to the dry ingredients and cream them together to form a shaggy, dry dough, then add the wet ingredients and mix just until everything is combined. Spoon the batter into greased muffin pans and bake at 375F for 25 minutes or until a toothpick inserted in the center comes out clean.
5
Remove the muffins from the pans and cool on a wire rack.
6
Add the cooked lentils

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: A3/4 cup brown lentils, 1A3/4 cups water, A1/2 teaspoon salt, 1A1/4 cup all purpose or whole wheat flour, and more.

Yes, Chili Chocolate Lentil Muffins falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chili Chocolate Lentil Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions