The Lean Green Bean
  • Home
  • About
  • Become An RD
  • Recipes
  • Ebooks
  • Food Prep
  • Kids
  • Other
    • Videos
    • Work With Me
    • My Favorite Things
    • Workouts

Pumpkin Apple Lentil Muffins

October 3, 2019 by Lindsay 24 Comments

415shares
  • Facebook
  • Twitter
  • Email

These Pumpkin Apple Lentil Muffins are perfect for Fall. They’re lightly sweetened and full of fiber, fruits, vegetables and whole grains. Plus they’re kid-friendly and nut-free, making them perfect for breakfast, snack or school lunch!

Pumpkin Apple Lentil Muffins

Hi friends!

I’m so excited to share these Pumpkin Apple Lentil Muffins with you guys today. They’re my current fall favorite and I just know you guys are gonna love them! ESPECIALLY if you’ve already made and love my Lentil Banana Muffins. As you guys know, I make those weekly for my kids. They’re Squish’s favorite and Lyssie likes them as well. They’re perfect for lunch boxes and snacks and I promise that you can’t taste the lentils at all. 

These Pumpkin Apple Lentil Muffins are very similar, just with a fall twist. We went apple picking last weekend and came home with a gigantic basket of apples so I’m currently on a mission to find ways to use them up. I’ve been craving a batch of pumpkin muffins so that was my starting point. My favorite are my Pumpkin Gingerbread Muffins but the kids don’t like those. I use shredded apples in my Zucchini Apple Carrot Muffins so I thought this might be an easy way to use some up. I actually prefer shredded apples to chopped apples in most baked goods because you can squeeze out the excess moisture before baking!

Pumpkin Apple Lentil Muffins

Pumpkin Apple Lentil Muffins with chocolate chips

So, I took out the banana and added pumpkin and apple to this recipe. I also swapped sugar for maple syrup. These are very lightly sweetened muffins. They’re not overly sweet and that’s just the way I like it. I prefer to sweeten them lightly and then add chocolate chips. If you leave the chocolate chips out and want a sweeter muffin, you’ll need to increase the maple syrup. If you want to make a no sugar added version, you could swap the maple syrup for a mashed banana or you could use dates to sweeten them like I do in my Zucchini Oat Bars.

Like most things I’ve baked recently, I made them in my food processor (aff link). It just makes baking so easy and I can simply throw stuff in, turn it on and everything gets nice and smooth and blended together and you’d never know all the good stuff that was mixed in there! My kids love helping me make muffins and they especially love helping me add everything to the food processor and then watching it “disappear” when they turn it on!

Here’s how you make them:

Print

Pumpkin Apple Lentil Muffins

Pumpkin Apple Lentil Muffins 3 copy

★★★★★

5 from 8 reviews

These Pumpkin Apple Lentil Muffins are perfect for Fall. They’re lightly sweetened and full of fiber, fruits, vegetables and whole grains. Plus they’re kid-friendly and nut-free, making them perfect for breakfast, snack or school lunch!

  • Author: Lindsay
Scale

Ingredients

1 cup cooked green lentils (approx 1/3 cup dry)
1 cup shredded apple (approx 2 medium, squeeze to remove excess moisture)
1/4 cup oil (i use avocado oil)
1 egg
2/3 cup pumpkin (I usually increase to 3/4 cup)
1/4 cup maple syrup (increase up to 1/3 or 1/2 cup for sweeter muffin)
1 tsp cinnamon (you can also add 1/2 – 1 tsp ground ginger if you like that flavor)
1 tsp vanilla extract
1 tsp baking soda
2/3 cup rolled oats
2/3 cup white whole wheat flour
1/2 cup chocolate chips, optional

Instructions

  1. In a food processor, combine cooked lentils, apples, oil and egg and process for 1 min.
  2. Add pumpkin, maple syrup, vanilla and cinnamon and process an additional minute.
  3. Add baking soda, oats and flour and process to combine.
  4. Add chocolate chips and pulse a few times.
  5. Spoon into 12 lined or greased muffin tins and bake at 375 for 18 minutes.
  6. Store in the fridge.

Did you make this recipe?

Tag @theleangreenbean on Instagram

Easy right?! Let me know if you try these Pumpkin Apple Lentil Muffins or the banana version!

These Pumpkin Apple Lentil Muffins are perfect for Fall. They're lightly sweetened and full of fiber, fruits, vegetables and whole grains. Plus they're kid-friendly and nut-free, making them perfect for breakfast, snack or school lunch!

Enjoy!
–Lindsay–

Top Food Prep Tips
WANT TO FOOD PREP LIKE A PRO?

Get my top 3 tips!
Plus quick, healthy recipe ideas right to your inbox every week!

Enter your email here ...

Filed Under: Baking, Breakfast, Food Prep, Snack Tagged With: Apple, Egg, Lentils, Maple Syrup, Oats, Oil, Pumpkin, White Whole Wheat Flour

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

« Dear Nolan: Months 8-10
Roasted Squash Fall Salad »

Comments

  1. Samantha says

    October 3, 2019 at 8:42 AM

    Hi! Do you think raisins would taste good as a substitute for the chocolate chips?

    Reply
    • Lindsay says

      October 8, 2019 at 1:31 PM

      i think they’d be great!

      Reply
  2. Jan Ahmed says

    October 4, 2019 at 11:46 AM

    I have not tried these yet. I am wondering: Can I replace white flour with wheat? If I don’t have a nut sensitivity, can I use Almond flour? Can I replace the oil with a bit more apple sauce? What about using a flax egg instead of a chicken’s egg or could I use chickpea water? thanks.?

    Reply
    • Lindsay says

      October 8, 2019 at 1:32 PM

      using both wheat flour instead of white whole wheat and applesauce instead of oil will make them very dense. using a flax egg would be fine!

      Reply
  3. Caroline Reilly says

    October 4, 2019 at 7:42 PM

    Definitely going to be our new fall snack and breakfast staple! My husband doesn’t like chocolate chips added so I’m going to try maybe adding raisins or other dried fruit.

    ★★★★★

    Reply
    • Lindsay says

      October 8, 2019 at 1:30 PM

      ooh raisins would be great!

      Reply
  4. Leonora says

    October 5, 2019 at 9:22 PM

    It is way past time to tell you what your blog means to me! Just did these inspired muffins and my nephew made the ones with zucchini, apple, and carrot the other day. I have been faithful in following you since before the children… I used to use the weekly prep and it was you who taught me how to go about that! I am not good with social media but may have to get so to not miss what you are doing! Thanks ever so much!!

    ★★★★★

    Reply
    • Lindsay says

      October 8, 2019 at 1:29 PM

      thank you!! appreciate it!

      Reply
  5. Erin Fischer says

    October 6, 2019 at 8:56 PM

    I loved this recipe and so did my kids! Curiously though I had to bake these muffins for an additional 20 minutes and even then they were still slightly doughey in the middle. Not sure if it was my oven or the recipe? I’ve also baked your banana lentil muffins and did not have the same issue.

    ★★★★★

    Reply
    • Lindsay says

      October 8, 2019 at 1:29 PM

      did you squeeze the shredded apple to remove the excess moisture? If not, that can add a lot of moisture to the muffins and really increase the cooking time or cause them to not cook all the way through.

      Reply
  6. Erin says

    October 6, 2019 at 10:03 PM

    What is the easiest way to cook such a small amount of lentils?

    Reply
    • Lindsay says

      October 8, 2019 at 1:28 PM

      i usually cook a full cup of dry lentils, which makes about 3 cups cooked. I use one cup and then portion the other two into one cup servings and freezer for future use.

      Reply
  7. Marie says

    October 11, 2019 at 2:03 PM

    Awesome great recipe! I’m going to make these this weekend!

    Reply
  8. Stephanie says

    November 1, 2019 at 1:59 PM

    We love these!! Such an easy snack for everyone!

    ★★★★★

    Reply
  9. ECO says

    November 12, 2019 at 1:54 AM

    Would it be ok to replace the wheat flour with a gluten free flour blend? I use the Namaste Organic GF flour.

    Oh and I love your recipes! Every one I’ve tried has been a total hit with me & the fam! Thank you so much for your culinary wisdom!

    ★★★★★

    Reply
    • Lindsay says

      November 14, 2019 at 7:39 AM

      yep! should work fine!

      Reply
  10. Robin McLawhorn says

    March 10, 2020 at 1:36 PM

    My kids love these.

    ★★★★★

    Reply
  11. Erin says

    September 2, 2020 at 12:30 PM

    These look so yummy, I’m hoping to make a big batch and freeze as a post partum snack to have handy while breastfeeding. Do you think these will freeze okay?

    Reply
  12. Vibha Mahadeo says

    September 19, 2020 at 9:36 AM

    Another hit!!

    We used whole wheat flour and it was delicious. I make them as mini muffins – bake for 13 mins on 375.

    Thanks for another healthy and delicious treat for my family.

    ★★★★★

    Reply
  13. Emily Llorente says

    January 3, 2021 at 10:33 AM

    Do you peel the apples before shredding?

    Reply
    • Lindsay says

      January 13, 2021 at 11:51 AM

      no you don’t need to

      Reply
  14. Andrea says

    January 8, 2021 at 1:09 AM

    I made these today, and they absolutely knocked my socks off! I did make some minor adjustments due to food sensitivities and what I had on hand. Fortunately I was able to make it work. These will definitely become a staple. My kiddos devoured them!

    ★★★★★

    Reply
  15. Nicole Kiran-Moonstone says

    February 9, 2021 at 2:03 AM

    Would red lentils work in this as well?

    Reply
    • Lindsay says

      February 13, 2021 at 6:43 PM

      yep!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

lindsay livingston, Registered Dietitian from Columbus, OH, owner of the lean green bean

Hi, I’m Lindsay! I’m a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

Questions? Comments? Email me:
[email protected]

Want Quick and Healthy Dinners?GET MY TOP FOOD PREP TIPS !

... plus, weekly quick and healthy recipes the whole family will love.

Top Food Prep Tips
[email protected]

Search

Buy My Ebooks!

sidebar

Most Recent Posts

easy chewy gluten-free chocolate chip cookies with almond butter
Spicy Feta Dip with Roasted Red Peppers
Tired of packing the same thing for lunch every day? Here are 50 packable lunch ideas that are quick, easy and healthy! Perfect for kids and adults.
These Easy Banana Oat Bars are gluten-free, kid-friendly and make the perfect snack. Grab the kids and try this recipe today!
Freezer Chicken Tenders with steamed peas and mac and cheese for dinner
A list of Lower Sugar Cereals for Kids if you are looking for some new options for breakfasts or snacks. They all have six grams of added sugar or less and at least two grams of both protein and fiber.
collage of apple breakfast recipes
toddler snack ideas
Healthy Snack Bars for Kids and granola bars

The Lean Green Bean is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Read the full privacy and disclosure policy here.


Copyright © 2021 · The Lean Green Bean · Customized by Grits Design