Apple Cinnamon Red Lentil Muffins

Apple Cinnamon Red Lentil Muffins

5 from 12 reviews

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!



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


  1. 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.
  2. Put pepitas in a food processor and process until finely chopped.
  3. Add cooked lentils, shredded apple, brown sugar, oil and egg and process until smooth.
  4. Add cinnamon, vanilla, flour (correctly measured), and baking soda and process until combined.
  5. Scoop into greased muffin tins (i make 11 muffins).
  6. Mix a little sugar and cinnamon in a bowl and sprinkle on top of the muffins.
  7. Bake at 375 degrees for 20 minutes.


  • 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.