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