Cinna-Lentil Muffins

READY IN: 35mins
Top Tweak by Amber J.

I doubled the tecipe, except for sugars, eggs, and oil, threw in a large ripe banana, and used whole wheat flour. Also my lentil mixture was half cooked red lentis and half cooked quinoa. I got 12 regular sized muffins, had to bake an extra 10 min or so til done thru. Toddler approved, at least in my house.

Ingredients Nutrition


  1. Note on lentils: if using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes; (may need to add a small amount of water); cool and measure.
  2. Preheat oven to 350 degrees F.
  3. Mash lentils with fork in mixing bowl.
  4. Add eggs, oil, sugars, and vanilla extract to lentils; mix just to combine.
  5. Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl.
  6. Add dry mixture and blend until combined; fold in raisins and walnuts.
  7. Pour into greased muffin tins, and bake at 350 degrees F for 20-25 minutes.
  8. Let cool 10-15 minutes for easy turn out, then dust tops with confectioners sugar.
  9. Serve with softened cream cheese.

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