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Fiberrific Chocolate Muffins

Functional Snacks

Where would we be without fiber? Studies show that a high-fiber diet helps lower the risk for certain cancers‚ heart disease‚ and digestive disorders. Plus it can help keep us on good terms with the scale. And a 2010 study in the American Journal of Clinical Nutrition involving more than 89‚000 subjects determined fiber is protective against unwelcome weight gain. Sadly‚ as the intake of processed foods has outpaced whole foods‚ surveys suggest North Americans consume only about half the fiber recommended each day which is 25 grams for women and 38 for men.



½ Cups Navitas Organics Cacao Powder
½ tsp ground Cloves, optional
½ tsp ground Ginger, optional
½ Cup dried Currants
½ Cup Hazelnuts, chopped
⅓ Cup Navitas Organics Chia Powder
⅓ Cup Vegetable Oil
¼ tsp Salt
⅔ Cup Sugar
1 Cup Red Lentils
1 Cup Whole Wheat Pastry Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
2 shredded Parsnips, average sized
1 Egg
1 tsp Vanilla Extract


In a saucepan, combine lentils and 2 cups water. Bring to a boil, reduce heat and simmer until lentils break down, about 10 minutes. Mash lentils until smooth and set aside to cool. Preheat oven to 350°F. In a large bowl, combine whole wheat pastry flour, chia powder, cocoa powder, baking powder, baking soda, cinnamon, cloves, ginger and salt. In a separate bowl, mix together lentils, parsnip, egg, sugar, oil and vanilla. Combine wet and dry ingredients and mix until all the flour is incorporated. Stir in currants and hazelnuts. Add more oil if the batter looks too dry. Divide mixture among 12 greased muffin cups and bake for 18 minutes, or until a tester comes out clean. These will overcook quickly, so be careful.

Makes: 12

Submitted by: Matthew Kadey