Description
Delicious, kid-friendly, nut-free muffins that combine the comforting flavors of apple and cinnamon with the healthy benefits of red lentils.
Ingredients
Scale
- 1 cup cooked red lentils
- 1 cup unsweetened applesauce
- 1 cup all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup maple syrup or honey
- 1/4 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 cup chopped apples (peeled and cored)
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners for easy removal.
- Prepare the red lentils by cooking them according to the package instructions until soft. Allow them to cool slightly.
- Blend the cooked lentils, applesauce, maple syrup, milk, and eggs in a mixing bowl until smooth and creamy.
- Mix the flour, baking powder, baking soda, ground cinnamon, and salt in a separate bowl.
- Combine the dry mixture with the wet mixture, stirring gently until just combined.
- Fold in the chopped apples until evenly distributed throughout the batter.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack. Enjoy warm or at room temperature!
Notes
These muffins can be stored in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Can also be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg