Description
Delightfully moist and nutritious muffins filled with cinnamon and apples, perfect for a cozy fall breakfast or snack.
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 peeled and cored chopped apples
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- Cook red lentils according to package instructions, then allow to cool slightly.
- Combine cooked lentils, applesauce, maple syrup, milk, and eggs in a large bowl; blend until smooth.
- Mix flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Add dry ingredients to the wet mixture, stirring until just combined (don’t overmix!).
- Fold in the chopped apples to add a delightful burst of flavor.
- Divide the batter into the muffin tin, filling each cup about 3/4 full for perfect baking.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
These muffins can be made ahead and stored in an airtight container for up to five days. For longer storage, freeze in a freezer-safe bag for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg