Blueberry Oatmeal Muffins with Red Lentils

Blueberry Oatmeal Muffins with Red Lentils

These muffins are perfect for a weekend breakfast or after the gym – not too sweet and packed with nutrients.

Preparation time: 
15 minutes

Ingredients

  • 2/3 cup (150 mL) water
  • 1/4 cup (60 mL) red lentils
  • 3/4 cup (175 mL) old-fashioned rolled oats
  • 1/2 cup (125 mL) 2% milk
  • 1/2 cup (125 mL) plain yogurt
  • 1/2 cup (125 mL) brown sugar
  • 1/3 cup (75 mL) canola oil
  • 2 eggs
  • grated zest of 1 lemon
  • 2/3 cup (150 mL) whole wheat flour
  • 2/3 cup (150 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 1/4 cup (310 mL) fresh or frozen blueberries (not thawed if frozen)

Directions

  1. In a small saucepan, combine water and lentils. Boil for 20 minutes or until tender. Drain well and set aside to cool completely.
  2. Preheat the oven to 400ºF (200ºC). Line muffin pan with large paper liners.
  3. In a medium bowl, soak the oats in milk and yogurt for 30-60 minutes, until the milk is absorbed into oats. Stir in brown sugar, canola oil, eggs, lemon zest and cooled lentils.
  4. In another medium bowl, whisk together the flours, baking powder, baking soda and salt. Gently stir dry ingredients into oat mixture until nearly combined. Fold in blueberries, being careful not to over-mix. Spoon batter into the muffin papers and bake until golden on top, springy to the touch and a tester comes out clean, about 20–25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. Store in airtight container.

Yield: 12 muffins
Serving size: 1 muffin

Nutritional information

per serving:
Calories 160
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 30 mg
Carbohydrates 21 g
Fibre 1 g
Sugars 12 g
Protein 4 g
Sodium 200 mg
Potassium 63 mg
Folate 15 mcg

Servings: 
12

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