It’s always a tricky balance trying to find those healthy snacks that my kids will also eat, and I often turn to muffins in order to solve this. And these muffins were a hit with 2 out of 3 of our kids, and both adults loved them as a healthy snack to bring on the road, so I think they will become a regular staple in our house. We just tend to call them “Apple Spice Muffins” and don’t advertise the fact that they’re made with lentils!!!!

I often pick up the latest issue of the Alive magazine at our local health food store, which is where I found this recipe. I highly recommend checking out a bunch of the recipes found in this treasure-trove of health info, and if you can’t get your hands on their magazine, they also have a website.

1 cup (250 mL) red or yellow lentils
1 1/2 cups (350 mL) whole wheat pastry flour
1/4 cup (60 mL) ground flaxseed
1/3 cup (80 mL) walnut pieces
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground cloves (optional)
1/4 tsp (1 mL) salt
1 egg
1/2 cup (125 mL) sucanat, turbinado, or palm sugar
1/4 cup (60 mL) vegetable oil
1 1/2 cups (350 mL) apple, finely chopped
Preheat oven to 350 F (180 C).
In medium saucepan, combine lentils and 2 cups (500 mL) water. Bring to a boil, reduce heat and simmer until lentils break down and most of the water is absorbed, about 10 minutes. Mash lentils until smooth and set aside to cool.
In large bowl, combine flour, flaxseed, walnuts, baking powder, baking soda, cinnamon, cloves, and salt.
Add egg, sugar, oil, and apple to lentil puree and mix well. Combine wet and dry ingredients and mix just until all the flour is incorporated. Divide mixture among 12 greased muffin cups and bake for 18 minutes, or until golden and a toothpick inserted into the middle of a muffin comes out clean.

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