Mexican Chocolate Muffins Recipe

Name: Mexican Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cooked lentils (see note); 1/2 cup brown sugar; 1/2 cup sugar; 1/2 teaspoon salt (omit if using canned lentils); 1 teaspoon cinnamon; 2 tablespoons unsweetened cocoa; 1/2 teaspoon baking soda; 1/8 teaspoon baking powder; 3/4 cup flour; 1 teaspoon vanilla extract; 2 eggs; 1/2 cup cooking oil; 1/2 cup chocolate chips; 1/2 chopped walnuts; 1/4 cup confectioners' sugar

Servings: persons

3/4 cup cooked lentils (see note)
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon salt (omit if using canned lentils)
1 teaspoon cinnamon
2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon baking powder
3/4 cup flour
1 teaspoon vanilla extract
2 eggs
1/2 cup cooking oil
1/2 cup chocolate chips
1/2 chopped walnuts
1/4 cup confectioners' sugar

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.

932

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3/4 cup cooked lentils (see note), 1/2 cup brown sugar, 1/2 cup sugar, 1/2 teaspoon salt (omit if using canned lentils), and more.

Yes, Mexican Chocolate Muffins falls under the Baking & Desserts 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.

Mexican Chocolate Muffins

How did you like this recipe?

Frequently Asked Questions