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Lentil Apple Muffins

Lentil Apple Muffins

1/4 cup red lentils

1/4 cup canola oil
2 large eggs
1 cup sour cream
2 Tbsps milk
1 1/2 cups (180 grams) all-purpose flour
1 cup (115 grams) whole wheat flour
3/4 cup (160 grams) light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup peeled, finely chopped apples
3 tablespoons rolled oats
- Preheat oven to 400°F. Prepare muffin tins (coat with shortening, or use paper muffin cups) for approximately 16 to 18 muffins.

- Rinse the lentils and put into a small saucepan along with ¾ cup of water. Bring to a boil over high heat, then reduce the heat to medium-low and cook until the lentils have absorbed all the water and are very soft, 10-15 minutes.

- Transfer the lentils to a food processor. Add 1 tablespoon of water and process until smooth. Transfer lentil puree to a large mixing bowl.

- In a separate mixing bowl, whisk together both flours, brown sugar, baking soda, salt, cinnamon, and allspice and set aside.

- Whisk canola oil into the lentil puree until smooth. Add the eggs, sour cream and milk and whisk to thoroughly combine.

- Add the flour mixture into the wet ingredients. Gently mix until almost combined. Add apples. Stir until apples distributed into mixture.

- Fill each muffin cup about three-quarters full and sprinkle the tops of each muffin with oats or crumb topping (see Recipe Notes below). Bake until a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes. Cool on wire rack for five minutes before removing from tins.

Lentil Apple Muffins
Recipe Notes
Lentil Apple Muffins
July 14, 2018

This recipe can be made with red or brown lentils. If you have the lentils already cooked, use about 1/2 cup + 1/8 cup cooked lentils. (1 cup dry lentils = 2 to 2-1/2 cups cooked.)

I used half a large Granny Smith apple.

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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon