High fiber lentil muffins



1 cup red lentils (dry)
1 cup brown rice flour
1/2 cup almond flour
1/4 cup ground flaxseed
1/3 cup walnut pieces
1/2 cup cane sugar
1/3 cup maple syrup
1/4 cup coconut oil
1 tsp aluminum-free baking powder
1/2 tsp aluminum-free baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp sea salt
1 1/2 cups apple (finely chopped)
1 tsp ground chia seed + 3 Tbsp water*

*Equivalent of 1 egg. Mix the chia seed and water with a fork. Let it sit for 5-10 minutes so that it turns into a goopy texture. Now it’s ready to be used!


Preheat oven to 350˚F. In a medium pan, bring 2 cups of water to a boil. Add lentils to water. Bring back to a boil, lower heat and simmer until lentils are cooked (10-15 minutes). Set aside to cool.

In a bowl, mix together flour, (1/4 cup) walnuts, baking powder and soda, flaxseed, cinnamon, cloves, and salt.

In a separate bowl, add chia seed, oil, sugar, and apple to lentils. Mix well.

Combine wet and dry ingredients.

Portion into muffin cups. Use remaining walnut pieces to place on top of muffins.

Bake for 18-25 minutes, or until a toothpick placed into the middle comes out clean.

Let cool for 10-15 minutes and enjoy.

(Makes 14-16 small muffins)

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