Pumpkin Apple Lentil Muffins

Yields about 14 muffins.
Prep time: 10 minutes
Cook time: About 15 – 16 minutes

Ingredients: 

For the glaze:

*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).

Directions: 

  1. Preheat oven to 400 degrees F and line a muffin tin with paper liners. Set aside.
  2. 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.
  3. 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.
  4. 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)

Calories: 173
Fat: 7.5 grams
Carbohydrates: 25.8 grams
Fiber: 1.6 grams
Protein: 4 grams
Weight Watchers Points: 5

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