Pumpkin Apple Lentil Muffins

5 from 11 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!



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 1/21 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


  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.

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