Lentil Oat Berry Muffins
Recipe type: Muffin; Breakfast
Total time: 
Serves: 12
Healthy and tasty, these come together quickly and are great for breakfast, lunch, or a satisfying snack.
  • ¼ cup split red lentils
  • ¼ cup old-fashioned large flake oats
  • 1 cup water
  • 1½ cups all purpose flour
  • ½ cup lightly packed brown sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup milk
  • 1 large egg
  • ¼ cup melted butter or vegetable oil
  • 1 cup fresh or frozen berries (if frozen, do NOT thaw first) - we love a mix of raspberries and blueberries!
  1. In medium saucepan, combine lentils, oats, and water. Bring to a simmer, then remove from heat and let stand for 5-10 minutes to cool and for some of the water to absorb.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. In large bowl, whisk together flour, brown sugar, baking powder, cinnamon and salt. Gently stir in berries.
  4. When lentil mixture has cooled enough that you can comfortably put your finger in it, whisk in the milk, egg, and butter (or oil). Add to dry ingredients and stir just until combined - it will be a bit lumpy, but there should be no dry flour showing.
  5. Divide batter over 12 paper-lined muffin cups. Sprinkle tops with extra oats, sunflower seeds, or a bit of granulated sugar for garnish, if desired. Bake for 20-22 minutes, until edges are just golden and a tester comes out clean from the center. Let sit in pans for 5 minutes before removing to wire rack to cool completely.
Recipe by Hidden Ponies at https://hiddenponies.com/2016/01/lentil-oat-berry-muffins/