Ingredients:

1 c red or yellow lentils

1 ½ c flour – spelt,

¼ c ground chia seed

1/3 c walnut pieces or pecans

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp ground cloves

½ tsp ground nutmeg or fresh

¼ tsp sea salt

1 egg

½ c  coconut sugar

¼ c coconut oil, melted

1 ½ c apple, finely chopped

Method:

 Preheat oven to 350

In medium saucepan combine lentils and 2 c water, bring to boil, reduce heat and simmer until lentils break down and most of the water is absorbed about 10 min. Mash lentils until smooth and set aside to cool

In large bowl combine flour, chia seeds, walnuts, baking powder, baking soda, cinnamon cloves nutmeg and salt

Add egg sugar oil and apple to lentil and mix well

Combine wet and dry ingredients and mix just until all the flour is incorporated.

Pour into greased muffin tin and bake for about 18 min or until golden brown and a toothpick inserted into the middle of a muffin comes out clean

Makes about 12 muffins

You can double the batch and put into freezer in a tight fitting container.  Take one or more out the night before and walla you have a great nutrient packed breaky or snack 🙂