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Blueberry Lentil Muffin

Prep Time 10 minutes
Cook Time 18 minutes
Servings 12

Ingredients

  • 1 cup Lentils, canned, no added salt
  • 1/2 cup Water
  • 1 Egg, large
  • 1/2 cup Olive oil
  • 1/2 cup Applesauce, unsweetened
  • 1 tsp Vanilla extract
  • 1 1/3 cup Whole wheat flour
  • 1/3 tsp Baking soda
  • 3/4 tsp Cream of tartar
  • 2 cups Blueberries

Instructions

  • Preheat oven to 400°F. Spray a 12-cup muffin tin with cooking spray.
  • In a food processor or blender, puree the lentils and water until smooth. Scrape the puree into a large bowl.
  • Combine the egg, olive oil, applesauce and vanilla extract with the lentil puree.
  • Add flour, baking soda and cream of tartar to the egg mixture.
  •  Mix in blueberries.
  • Portion into prepared muffin tins, filling each cup about 2/3 full.
  • Bake for 15 to 20 minutes or until cooked. Muffins are cooked when a toothpick inserted comes out clean. Cool and remove from muffin tins.

Notes

Makes 12 muffins. Per muffin: 172 mg potassium, 88 mg phosphorus, 41 mg sodium,  4 g protein, 15 g NET carbohydrates