Chocolate Muffins with Sweet Potato and Red Lentils

Muffins are always a popular choice here, whether for breakfast or snack, my kids are always happy to have a muffin as a choice. If muffins also have chocolate in them they are even more popular! Seeing that muffins are a go to item for breakfast or snacks here, I like to ensure they are jam packed with nutrition. I always include high fibre grains (such as whole wheat flour and oats) or add ins (such as wheat germ, flax meal or chia seeds) in addition to a vegetable or fruit. This time, I decided to add in cooked red lentils to increase the fibre and the protein content of each bite. Just like every other muffin in this house, they were well received and everyone asked for seconds.

Chocolate Muffins with Sweet Potato and Red Lentils

Makes 12 muffins

Dry Ingredients

2 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

3 tbsp cocoa powder, unsweetened

1/4 cup brown sugar

pinch of salt

Wet ingredients

1/4 cup oil

3/4 cup milk (any kind)

1/2 cup sweet potato and red lentil puree (see below)

1/3 cup applesauce

1 egg

1/4 cup mini chocolate chips

Sweet Potato and Red Lentil puree

1 medium sweet potato, cubed

1 cup red lentils, dry, rinsed

2 cups water

• Bring sweet potato, lentils and water to a boil, reduce heat to a simmer

• Simmer until sweet potato is cooked through

• Mash with a fork or puree with immersion blender until smooth

Directions for muffins:

• Preheat oven to 350 degrees and grease muffin tin

• Combine dry ingredients in a small bowl and set aside

• In a separate medium bowl, combine wet ingredients and stir until smooth

• Add dry ingredients to wet and stir to combine

• Portion into muffin tin

• Bake for 18-20 minutes or until a tester comes out clean