Healthy Pumpkin Muffins
These healthy pumpkin muffins are high in fiber thanks to the addition of red lentils, ground flax and whole grains. The red lentils blend in completely so your kids will never notice!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12 large muffins 1x
Ingredients
Scale
- 1 cup cooked red lentils (1/3 cup dry)
- 1 cup pumpkin puree
- 2 eggs
- 1/4 cup oil
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1.5 cup golden wheat flour
- 2 tsp cinnamon
- 1/4 cup ground flax
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup mini chocolate chips, optional
Instructions
Cook the lentils
- Add 1/3 cup dry red lentils to a pot with 2 cups water. Cover and bring to a boil.
- Crack lid, reduce heat to simmer and cook 5 minutes.
- Drain any remaining water and let cool 10-15 minutes.
For the muffins
- Preheat oven to 375 degrees F.
- In a food processor, combine cooked lentils, pumpkin, eggs, oil, brown sugar and vanilla and pulse until smooth.
- Add remaining ingredients and pulse until just combined.
- Scoop into greased or lined muffin tins (makes 12 large muffins) and bake 18-20 minutes.
- Let cool completely before eating.
Notes
-Can sub 1:1 gluten-free flour or AP flour for golden wheat flour but it will reduce the amount of fiber in the muffins
-Can blend wet ingredients in a blender and then transfer to a bowl and stir in dry ingredients.
-Can replace 1/4 cup sugar with 2 small mashed bananas.
-Can make 15 smaller muffins or bake as mini muffins and reduce cooking time.
Find it online: https://www.theleangreenbean.com/healthy-pumpkin-muffins/
