It's almost that time of year again — back to school! And to be honest, I don't know whether to jump for joy or burst into tears. This year, my son starts grade one, which means that he'll be in school all day. This is a big change from the half-day kindergarten days last year. Full time school days mean a lot of school-lunch and snack packing for me. So I'm doing my best to stock my freezer with nutritious homemade snacks to add to his lunch box.
A variation of this delicious recipe was first introduced to me by my friend Natalie, and not surprisingly, it was a big hit with the whole family. These muffins just as delicious as they are nutritious. They are soft, fluffy and chocolatey, yet boast nutritional powerhouse ingredients like lentils, eggs, and bananas. High in protein, fibre, vitamins and minerals, these muffins are the perfect snack to add to your child's lunch box. They will keep your kids satisfied and energized during the day and give you some peace of mind knowing that you've sent a healthy nutrient-packed (and tasty) snack that your kids will actually eat.
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers
Place lentils, eggs, honey, cocoa powder, baking soda, coconut oil, and vanilla extract into blender or food processor; cover. Blend until smooth.
Fill muffin cups about 2/3 full
Sprinkle each muffin with a few chocolate chips
Bake for 10 to 15 minutes or until a toothpick comes out clean.
Cool completely and enjoy!
Inspired by: Beach Body's Flourless Chocolate Brownie Muffins
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