The hidden lentils in this recipe make it especially filling and boost protein

Ingredients 

• 1½ cup whole wheat pastry flour
• 1 Tbsp ground flaxseed
• 1½ tsp pumpkin spice
• 1½ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 15 oz can of pumpkin puree (approximately 1¾ cup)
• 1 cup cooked lentils (any kind of lentils cooked very soft)
• ½ cup Deglet Noor dates*, sliced (remove any stems or pits and slice into ¼ inch cross sections before measuring)
• ⅓ cup plant milk
• 1 Tbsp apple cider vinegar
• 1 Tbsp molasses
• 1 tsp vanilla extract
• 1 cup plant based chocolate chips

Instructions

1. Line a standard muffin pan with twelve 2½ inch paper baking cups and preheat oven to 350 ℉
2. In a large mixing bowl, use a cake spatula to combine whole wheat pastry flour, ground flaxseed, pumpkin spice, baking powder, baking soda and salt. Set aside
3. Place plant milk, sliced dates, canned pumpkin puree, cooked lentils, apple cider vinegar, molasses and vanilla extract in a blender or food processor. A high speed blender is best. Food processors or conventional blenders also work but may take a bit longer. Process until mostly smooth and no large chunks of dates are left. It's ok if you still see specs of dates
4. Add the processed ingredients to the mixture of dry ingredients in the large bowl. Using the cake spatula, form the muffin batter by blending all ingredients until the dry ingredients are fully incorporated. Be sure there's no unincorporated flour at the bottom of the bowl. Depending on the moisture level of the dates, lentils and pumpkins used, it may be necessary to add a little more plant milk or water to the batter
5. Fold chocolate chips into the batter until evenly distributed
6. Spoon batter into muffin cups and bake at 350 ℉ for 30 minutes. When muffins are done they should look golden on top 
7. Cool completely before serving

Notes

*Other types of dates are also okay, just be sure to remove pits and hard bits before slicing and measuring them

full recipe