Apple Cinnamon Red Lentil Muffins
These Apple Cinnamon Red Lentil Muffins are kid-friendly, lightly sweetened and full of fiber! They’re perfect for breakfast, snack time or a nut-free school lunch!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 10-12 muffins 1x
Ingredients
Scale
1/2 cup pepitas (shelled pumpkin seeds)
heaping 1/3 cup dry red lentils
2/3 cup shredded apple (squeeze in paper towel to remove moisture, then measure)
1/3 cup oil (i use avocado oil)
1/3 cup brown sugar
1 egg
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
1.25 cups white whole wheat flour
extra cinnamon and sugar for sprinkling
Instructions
- Put lentils in a small pot with 2 cups water. Cover and bring to a boil. Crack the lid, reduce heat and simmer 5 minutes. Drain. You should have about 1 cup once cooked.
- Put pepitas in a food processor and process until finely chopped.
- Add cooked lentils, shredded apple, brown sugar, oil and egg and process until smooth.
- Add cinnamon, vanilla, flour (correctly measured), and baking soda and process until combined.
- Scoop into greased muffin tins (i make 11 muffins).
- Mix a little sugar and cinnamon in a bowl and sprinkle on top of the muffins.
- Bake at 375 degrees for 20 minutes.
Notes
- Someone made these by just adding a medium apple (sliced off the core) to the food processor without shredding first and reducing the oil to 1/4 cup and said they worked fine!
- I make this with King Arther measure for measure gluten-free flour and it works great.
- When measuring flour be sure to spoon into measuring cup and level with knife.
- I haven’t tried the recipe without the pepitas but i think they’d be fine without it. I just like the nutrients they add.
