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Preheat your oven to 375℉ and line a 12-hole muffin tin with liners. Set aside.
In a blender, combine eggs, maple syrup/ honey, squash, applesauce/banana, lentils, oil, spinach, milk, and vanilla.
Blend until mixture is smooth and set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt, cocoa and cinnamon. Stir. Pour contents from blender into the bowl and mix until smooth and matter has an even consistency. Do not over mix, as this will lead to dense muffins.
Finally, fold in chocolate chips.
Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean and the muffins have an internal temperature of 200℉.
Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing any leftovers in an air-tight container in fridge for about 4 days or freezer for up to 2 months.