Pumpkin Apple Lentil Muffins (Gluten-free)
Sneak in some extra protein to your morning routine with these luscious pumpkin apple lentil muffins, made with an assortment of Bob’s Red Mill healthy products!
This morning is going to be one of those mornings where I forget pouring my coffee into a mug and instead just guzzle it directly from the pot. Good thing I work from home where such practices are widely acceptable on account that the only living things who will witness the act have four legs and can’t speak. But don’t worry, that won’t stop them from immensely judging me.
I’m going to saveur these moments because when I enter back into the world of full-time office employment, such practices will be frowned upon. I’m also working on trying to adapt to a normal routine again, which is proving more difficult than I first imagined. When you get used to working from home, you get used to some comforts. For example, your showers move from 6:30 am to 3:30 pm, and they happen only because your hair is so caked with flour and batter you can’t get a brush through it. Your wardrobe of skinny pencil skirts and chiffon blouses quickly turn into oversized t-shirts and yoga pants, many of which have these strange stains you can’t figure out where they came from.
Grease? Months of flour? Butter? Your hair is no longer styled, but simply plopped into a high bun. Instead of engaging and intelligent conversations with colleagues and like-minded adults, my conversations now involve a high-pitched voice and a “whose a good boy” after every sentence. The giant closet of shoes have been replaced by flip flops, high boots and Keds. The saddest part is that one can go with spinach in their teeth from 2 – 6pm because no one is around to tell them so.
Such a glamorous life, don’t you think? These reasons, among many (which heavily involve my sad, pathetic bank account) are reasons why I’m excited and nervous to get back to a routine and a 9-5. To further help prep myself for such a transition, I’ve been making goodies that I can eat and go when I’m inevitably running to catch the bus, like these pumpkin apple lentil muffins!
Each muffin is loaded with protein (thank you Bob’s Red Mill lentils and peanut butter) so it keeps you full well into lunchtime (has your stomach ever grumbled in a conference room full of people? Not pretty). Plus it’s made with fabulous fall produce, like pumpkin and apples, which make every bite that much more enjoyable. Not to mention they are completely gluten-free, which means no post-wheat bloat in those tiny little skirts.
Maybe transitioning won’t be so difficult after all.
Pumpkin Apple Lentil Muffins (Gluten-free)
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 14 muffins.
Prep time: 10 minutes
Cook time: About 15 – 16 minutes
- 1 cup high quality all purpose gluten-free flour
- 1/3 cup almond meal
- 3/4 teaspoon Bob’s Red Mill xanthum gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon pumpkin pie mix
- 1 large egg, slightly beaten
- 3/4 cup lentil puree* (see below)
- 1/4 cup peanut butter
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup apple butter
- 1/2 cup chopped pecans
- 1 large apple, chopped
For the glaze:
- 1 1/3 cup powdered sugar
- 2 tablespoons light cream
*To make lentil puree, simply cook 1 cup of Bob’s Red Mill red lentils as the package indicates. Once fully cooked, place into a food processor and pulse with 1/4 cup of water until pureed (mixture will resemble canned pumpkin or almond butter).
- Preheat oven to 400 degrees F and line a muffin tin with paper liners. Set aside.
- In a large bowl, whisk the flour, almond meal, xanthum gum, baking powder and pumpkin pie spice. Make a center into the middle and add in the egg, lentil puree, peanut butter, pumpkin puree, brown sugar, applesauce and apple butter. With a wooden spoon, stir the mixture until fully combined. Gently fold in the pecans and apples.
- Spoon the batter into the paper liners, filling about 3/4 the way full. Bake for about 14 – 16 minutes, or until a toothpick inserted in the middle comes out clean. Let cool slightly.
- Meanwhile, make the glaze by whisking the powdered sugar and light cream together. While the muffins are still slightly warm, glaze.
Nutritional information per serving (1 muffin)
Fat: 7.5 grams
Carbohydrates: 25.8 grams
Fiber: 1.6 grams
Protein: 4 grams
Weight Watchers Points: 5
Tags:apple recipes, gluten-free recipes, lentil recipes, low fat recipes, muffin recipes, pumpkin recipes
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These look awesome! Any suggestions on what I can substitute for the peanut butter? I have a peanut allergy and do not like any sort of nut or sunflower butter either. Thanks!
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