Cinna Lentil Muffins
Infuse your mornings with a wholesome twist by baking these delightful Cinna Lentil Muffins! Packed with protein-rich cooked red lentils and naturally sweetened with applesauce and a blend of granulated and brown sugar, these fluffy muffins deliver a moist, satisfying bite in every mouthful. The warm aroma of ground cinnamon takes center stage, while a sprinkle of optional rolled oats adds a rustic, bakery-style finish. Perfect for busy mornings or a cozy snack, this recipe is not only quick—with just 15 minutes of prep time—but also easy to whip up using basic pantry staples. Whether you're looking for a healthier treat or a creative way to sneak more lentils into your diet, these muffins are a crowd-pleasing, nutrient-rich solution. Don't miss out on the ultimate fusion of indulgent flavor and nourishing goodness!
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Recipe Information
Ingredients
- 1 cup cooked red lentils
- 1.5 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 0.5 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.33 cup milk
- 2 tablespoons rolled oats (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix the cooked red lentils, granulated sugar, and brown sugar until combined. The lentils should be mostly smooth but can have a few chunks for texture.
Whisk in the eggs, applesauce, vegetable oil, and vanilla extract until well incorporated.
Stir in the milk, creating a well-combined wet mixture.
Slowly mix the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle rolled oats on top for added texture.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 340.6 g | 124% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 155.7 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 259 mg | 20% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1373 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
