These muffins are amazing. You will not believe they are made out of lentils. At first, I was skeptical, but when i tasted one, i was so happy. These will be my go to morning muffins. The best part is you can pair them with peanut butter or cheese.
The inspiration behind making these muffins, was that i needed fiber enriched flours. When you eliminate wheat from your diet, you take away a big source of fiber. Incorporating the lentils, apples with skin, flax seeds, and zucchini with skin it wholesomely increases your fiber intake. Its funny, but they taste like bran muffins without bran because of the texture and taste. They are a bit dense but will fill you up.
Ingredients:
- 1 cup of lentil
- 1/2 cup of melted coconut oil
- 1 egg
- 1 whole apple (minus core but with skin)
- 1/2 a small zucchini (with skin)
- 1 cup gf flour (used Bob’s Red Mill mix)
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/3 cup almond flour
- 1 tbsp flax seeds
- 1 cup of rasins
- 1/2cup brown sugar or coconut sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp each Vanilla and almond extract
Directions:
- Pre-soak the lentils in hot water for 10 minutes. You want to be able to mush them with your fingers.
- Drain the lentils and add to food processor with chopped apple, zucchini, coconut oil, and egg. Blend it until it looks like a milkshake (see photo below).
- Add your dry ingredients together and mix into wet.
- Add nuts and or any dried fruit. I used raisins.
- Bake at 400 F for 22-24 minutes until toothpick comes out clean. (makes 12 muffins)
- ***i used parchment paper cups for these muffins.
