Lentil Muffins (Trust Me)
My lentil muffins are as funky sounding as they are delicious. Please try these. Do you like soft, warm, moist, bran muffins? Then you will love these. And if you don't tell anyone what's in them they will love them too.
This is actually the most popular recipe I've ever come up with. When I originally shared it on a previous food blog, Healthy Tasty Cheap (in construction), I received several comments about these muffins being a new family favourite. Some readers made them in big batches and froze them for handy snacks to be reheated.
These muffins remind me of one of my favourite jokes. It's about an elderly couple who die and go to heaven, and the man says to his wife "This is all your fault. If it weren't for your bran muffins, I could have been here 10 years ago!"
Yes they will keep you and your bowels happy, and hopefully be an addition to your long happy life. So if you don't mind kickin it with a healthy, delicious, and totally funky sounding muffin, here ya go.
- 1 cup Cooked (and cooled) lentils
- 2 eggs (to make vegan you can make two flax or chia eggs)
- 1 tsp vanilla
- 1 cup maple syrup
- 1/2 cup coconut oil
- 1 cup gluten-free brown rice flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp baking powder
- 1/4 cup walnuts
- 1/4 cup sunflower seeds
- Dash of salt
- Preheat oven to 400F (or 200C).
- Blend cold, cooked lentils into a puree and mix in with eggs, vanilla, maple syrup, and melted coconut oil.
- In a separate bowl blend dry ingredients.
- Slowly add dry ingredients to lentil mix.
- Bake for 15-20 minutes or until a toothpick inserted into center comes out clean. Cool and remove from muffin tins.