Pumpkin Apple Lentil Muffins
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!
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
- In a food processor, combine cooked lentils, apples, oil and egg and process for 1 min.
- Add pumpkin, maple syrup, vanilla and cinnamon and process an additional minute.
- Add baking soda, oats and flour and process to combine.
- Add chocolate chips and pulse a few times.
- Spoon into 12 lined or greased muffin tins and bake at 375 for 18 minutes.
- Store in the fridge.
Find it online: https://www.theleangreenbean.com/pumpkin-apple-lentil-muffins/
