45 min · 1 serving · @Broccoli Mum
Red Lentil Pumpkin Muffins
Oil-free, flourless muffins blended from soaked red lentils, pumpkin, banana and dates with warm pumpkin spice, topped with a light pumpkin yogurt frosting.
Nutrition per serving
- 380 kcal
- 18 g protein
- 69 g carbs
- 4 g fat
Ingredients
- 65 ml red lentils, soaked in boiling water
- 40 g pumpkin purée
- ¼ banana, ripe
- 1 medjool date, pitted
- 40 ml soy milk
- ¼ tsp baking powder
- ¼ tsp apple cider vinegar
- ½ tbsp chia seeds
- ¼ tsp vanilla extract
- ¼ tsp pumpkin pie spice
- ½ tbsp plant-based Greek-style yogurt
- ¼ tbsp pumpkin purée, for the frosting
- ¼ tbsp peanut butter powder, optional
- ¼ tsp maple syrup
- 1 pinch pumpkin pie spice, for the frosting
Steps
- Soak the lentils in boiling water for 20 minutes, then drain.
- Preheat the oven to 180°C (350°F).
- Blend the lentils, pumpkin, banana, date, soy milk, baking powder, vinegar, chia, vanilla and spice until thick and smooth.
- Spoon into 2 lined muffin cups and bake for 30-35 minutes.
- Stir the yogurt, pumpkin, peanut butter powder, maple syrup and spice into a frosting and spread over the cooled muffins.
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