These muffins were actually my boyfriend’s idea. He makes a lot of hummus out of lentils and thought… hey I bet this would be good in muffins! I was very surprised by how moist and delicious they turned out. It was a bit of an experiment but it paid off! We made some with regular flour for him and some gluten free ones for me with cashews on top so we knew they were mine.
1/4 cup vegetable oil
1 cup lentils (pureed—about ¾ cup dry)
1 apple, grated or chunks or both!
1 1/2 cup gluten free flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Directions for the lentils
The lentils will take 40-45 minutes but can be done in advance. This recipe calls for ¾ cup dry lentils, which yields 2 cups pureed lentils. You can make less if you prefer or freeze the puree or use it in another project.
- Rinse the lentils to remove dirt and dust.
- Bring the lentils to boil with enough water to cover them by at least 2 inches. Make sure you have a large enough pot—they will expand to 2-3 times their original size. Simmer them
until they are soft, about 30 minutes.
- Drain and blend the cooked lentils.
Directions for muffins
- Preheat the oven to 400 degrees.
- Combine eggs, oil and blended lentils.
- In another bowl, sift the dry ingredients.
- Combine wet and dry ingredients.
- In the grated or chunked apple.
- Spoon into muffin tin or cups (usually 2/3 or ¾ full because the batter will rise).
- Cook for 15-17 minutes.
We googled the idea after Noa dreamed it up and found this recipe.