Cinna-Lentil Muffins
Lentils are a great source of plant-based protein and fiber, making these muffins a nutritious breakfast option.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1 cup Red lentils
- 1 cup Oat flour
- 2 tablespoon Ground flaxseed
- 2 teaspoon Cinnamon
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Maple syrup
- 0.5 cup Almond milk
- 2 tablespoon Coconut oil
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the oat flour, ground flaxseed, cinnamon, baking powder, and salt.
- In a separate bowl, mix the red lentils, maple syrup, almond milk, coconut oil, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and stir until well combined.
- Grease a muffin tin or line with muffin liners.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 10 minutes.
- Enjoy warm or at room temperature.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.