- Prep time: 20 minutes
- Cook time: 20 minutes
- Yield: 12 muffins
- 50g split red lentils
- 25g oat bran
- Plus 250ml water for boiling
The Dry Ingredients:
- 180g whole spelt flour
- 95g coconut sugar, packed
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
The Wet Ingredients & Mix-ins:
- 125g milk (or unsweetened almond/soy milk)
- 1 large egg
- 55g melted butter or canola oil
- 150g fresh or frozen blueberries (do not thaw if frozen)
- 55g walnuts, roughly chopped
Method
- Prep the Oven and Tin:
Preheat your oven to 400°F (200°C / Gas Mark 6). Line a 12-cup muffin tin with paper liners. - Cook the Base:
In a medium saucepan, combine the split red lentils, oat bran, and 1 cup (250 mL) of water. Bring to a simmer over medium heat. Stir frequently so it doesn’t stick. Cook for 5 to 8 minutes until the water is completely absorbed and the mixture forms a thick, smooth paste. - Cool:
Remove from the heat and let the lentil and oat bran mixture cool down completely to a lukewarm temperature. - Combine Dry Ingredients:
In a large mixing bowl, whisk together the whole spelt flour, coconut sugar, baking powder, cinnamon, and salt. - Combine Wet Ingredients:
Once the lentil-oat bran mixture is cool, stir the milk, egg, and melted butter (or oil) directly into it until smooth. - Mix the Batter:
Pour the wet lentil mixture into the dry ingredients. Add the blueberries and the chopped walnuts. Stir gently with a spatula just until combined. The batter should look thick and slightly lumpy. - Bake:
Divide the batter evenly among the 12 muffin cups. Bake for 20 minutes. To test if they are done, gently press the centre of a muffin top; it should spring back lightly, or a toothpick inserted into the middle should come out clean. - Cool:
Let them cool in the tin for 5 minutes, then transfer to a wire rack.