Blueberry Lentil Muffins

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Since we do not use any oil in cooking or baking, I have found silicone muffin cups to be an asset. The paper lined muffin cups stick to the muffins and are hard to peel clean before eating. You end up loosing most of the muffin or eating the paper. Silicone muffin cups are easy to clean and the muffins come out easily without sticking.

Servings: 12


In medium saucepan, cook lentils and oats with 1 cup of water until the water is absorbed. Cook until the lentils are soft. Add more water if necessary.

In a large bowl whisk together all the dry ingredients – whole wheat pastry flour (or spelt flour), sugar, baking powder, cinnamon and salt.

Once the lentil and oat mixture cools down to room temperature, add non-dairy milk, flax egg and apple sauce and stir well. Add this mixture to the above dry ingredients along with the blueberries. Combine them well. Do not worry about getting all the lumps out of the batter

Preheat oven to 400 degrees fahrenheit. Scoop the batter into silicone muffin cups and bake for 20 minutes until they are springy to touch and turn pale golden.




1/4 cup split red lentils
1/4 cup large flake rolled oats
one and half cup whole wheat pastry flour (or spelt flour)
one tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup soy milk or almond milk (or any non-dairy milk)
1 flax egg (1 tablespoon flaxseed meal with 3 table spoons of water)
1/4 cup apple sauce
1 cup fresh or frozen blueberries (do not thaw)
1/3 cup brown sugar