gluten free | vegetarian | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1/2 c unsweetened vanilla non dairy milk of choice

1/2 c unsweetened applesauce

1 Tbsp olive oil

1/2 c PURE maple syrup

1 egg

1 can lentils, drained & rinsed (or 1—1 1/2 c cooked)

1 1/4 c gluten free rolled oats

1/2 c cocoa powder

1/2 c almond flour/almond meal

1/2 c dark chocolate chips

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

For topping:

additional dark chocolate chips

For serving:

12 cups/pieces fruit of choice

What You’ll Do:

Preheat oven to 375*

Combine all ingredients (except topping & fruit) in a high speed blender or food processor & puree until smooth.

Use a 1/4 measure to spoon batter into muffin tins, filling each about half way. You should get exactly 12 standard muffins, or about 24 minis!

Top each muffin with a few chocolate chips.

Pop into the oven for 20 minutes, or until a toothpick slides out clean.

These are super dense and satisfying. Enjoy one muffin with a serving of fruit for easy grab & go breakfasts all week long!

Serves 12.

Freeze well!