Fiber Rich Chocolate Muffins

(Gluten-Free, Protein & Fiber-Packed, Kid-Approved)

These chocolate muffins are soft, wholesome, and secretly made from lentils and yes, the kids loved them! They’re naturally sweetened, full of fiber, and perfect for breakfast or snacks.

Like any parent in the modern world, I found myself dealing with 2 kids who struggle to poop. It felt like such an ordeal as every day I would ask them, “did you poop?” The mental space taken up by bowel movements is absolutely wild to me. Until I started looking into their fiber sources. Up until recently, my kids would eat berries and bananas and never any beans or veggies.

And then I began doing research on legumes and beans. What I learned was so encouraging. Our modern diets are packed with refined carbs that don’t digest well and for our kiddos with developing guts, that results in the inability to poop.

But how do we introduce better fiber sources for our kids when they are such picky eaters? Enter recipes that feature LENTILS. I’ll be sharing more as I go but trust that they are tried tested and kid approved!

Ingredients

• 1 cup dried lentils, soaked

• 2 cups water (for soaking)

• 3 eggs

• ¾ cup milk (any kind)

• Pinch of salt

• Splash of vanilla extract

• 4 tablespoons unsweetened cocoa powder

• 6 tablespoons unrefined coconut sugar

  • Add more if you prefer sweeter muffins

Instructions

1. Soak the lentils:
   Add 1 cup of dried lentils to a bowl with 2 cups of water. Stir to make sure all lentils are submerged. Soak for 1 hour.

2. Drain well:
   After soaking, drain off excess water completely.

3. Blend the base:
   Add the soaked lentils to a high-speed blender (like a Nutribullet) along with:

   • 3 eggs

   • ¾ cup milk

   • Pinch of salt

   Blend until completely smooth.

4. Mix in the dry ingredients:
   Pour the lentil mixture into a bowl. Stir in:

   • Splash of vanilla

   • 4 tbsp cocoa powder

   • 6 tbsp coconut sugar (or more to taste)

5. Bake:

   • Scoop into a mini muffin tin — this recipe makes 32–34 mini muffins.

   • Bake at 350°F for 12 minutes.

   • For regular muffins: makes about 12–14 muffins; increase baking time to 16–20 minutes, or until a toothpick comes out clean.

Notes

• These muffins come out soft and chocolatey with no “lentil taste.”

• They’re naturally high in fiber and have been great for keeping little tummies regular — a win for moms everywhere.

• Store in the fridge for up to 5 days or freeze for quick snacks.