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Preheat the oven to 375°F. Line 12 cups of a muffin tin with parchment paper liners.
In a high-powered blender or food processor, blend the red lentils until a superfine flour forms. The finer, the better, as this will affect the outcome of the muffin texture.
In a large bowl, combine the lentil flour, almond flour, tapioca starch, cocoa powder, baking soda, baking powder, and salt and whisk really well.
Add the maple syrup, applesauce, vanilla, and chocolate chips. Gently stir and fold the ingredients together just until a moist batter forms. Do not overmix. (Warning that if you taste the batter, you’ll taste lentils, but don’t worry, the end baked product is fabulous.
Divide the batter among the 12 muffin cups. I like to use an ice cream scoop, as it gives the perfect amount to each liner and creates a dome top, resulting in better risen and fluffier muffins.
Bake until a toothpick inserted in the center muffin comes out clean, about 18 minutes.
Cool 15 minutes in the pan before eating, so they can firm up. Store in an airtight container at room temperature for up to 3 days.