Vegan Lentil Breakfast Muffin
These Vegan Lentil Breakfast Muffins are perfect for an easy grab-and-go breakfast or snack! Kid-friendly, added veggies and packed with fiber and protein. And, no, you can’t even taste the lentils!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12
Ingredients
- 2 tbsp ground flax seeds
- 5 tbsp water
- 1 cup unsweetened apple sauce sub: mashed banana
- 1 cup brown lentils cooked and cooled // about ⅓ cup dry
- ¼ cup coconut oil sub: avocado oil
- ¼ cup unsweetened almond milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar
- 1½ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 cup grated carrot
- nut of your choice to taste // optional
Instructions
- Preheat your oven to 350 ℉ and line a 12-cup muffin tin with liners. Set aside.
- Make your flax egg by combine flax seed meal and water in a small bowl and let it sit for about 2 minutes until it turns into a gel.
- Add the jelly flax egg to a blender along with the maple syrup, apple sauce, lentils, coconut oil, apple cider vinegar, almond milk, and vanilla extract. Blend until smooth.
- Add flour, baking powder, baking soda, salt and cinnamon and process until just mixed being careful not to overprocess.
- Into the dough, fold in grated carrots and nuts (if using).
- Portion batter into your prepared muffin tin and top with extra nuts if desired.
- Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.