Say what? Lentil muffins? Ew, really? Is this a joke?
Nope, it’s real, and they are fan-freaking-tastic! They are gluten-free, vegan, full of fiber, protein and healthy fats, and they are delicious.
Don’t tell anybody what’s in it until after they take a bite. They might think it’s a bran muffin- but it’s so much more moist. They might think it’s whole wheat – but they’re so soft. Because the lentils are blended, I’d be surprised if anyone could guess what’s in them!
Once I got the idea of making lentil muffins I couldn’t get it out of my head. I wanted a muffin that surpassed all other muffins. I wanted a muffin that I would eat and think “Damn, that was good, and damn I FEEL GOOD!”
So the lentil muffin was born. To up the feel good factor, I made it vegan and gluten-free, since my stomach doesn’t tolerate dairy or gluten very well. I will also take any excuse I get to use chia seeds and coconut oil. They are serious feel good foods.
You’ll notice in this recipe I use chia eggs. If you don’t want to use eggs in a recipe you can make a chia egg using 1 tbsp of milled chia seeds with 3 tbsp of water per egg. You simply let it sit in a small cup or bowl for 5-10 minutes and let in gel. Then you’ve got yourself a vegan egg to bake with! Ground flax works the same way. It is a very healthy, tasty, cheap baking trick!
If you make these muffins- and you should- make sure they’re fully cooked and have sat for 5 minutes before you remove them from the pan. They are very soft and moist inside, so they’re a little fragile at first!
Let’s just say I planned to “try” them, and two disappeared. They’re that good.
Makes 12 muffins
- 1 cup Cooked (and cooled) lentils
- 2 Chia eggs (flax eggs or real eggs will work too)
- 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 350F
- Cook your lentils in advance and allow to cool.
- Take lentils and blend in a food processor.
- Make your chia or flax eggs and allow to sit 5-10 minutes to gel.
- Mix lentils and “eggs” with other wet ingredients.
- In a separate bowl mix dry ingredients.
- Combine ingredients, mix well, and fold in nuts.
- Bake for 20-30 minutes[/box]
What’s the craziest ingredient you’ve ever baked with?