Next time you’re using red lentils to make your favorite soup or curry, make a little more and whip up these full of protein and fiber muffins. Super for breakfast or a healthy snack, they will keep at room temp for 3 days, or leftovers freeze great!
We are using cinnamon to spice up the easy and delicious muffins. Cinnamon has wonderful phytochemicals that help balance your blood sugars. This is a great idea, especially in the morning, so you do not have that 10 o’clock sugar crash. Instead, with a complete protein and complex carb breakfast like this, you can have loads of energy until lunchtime.
Preheat the oven to 375F. In a large bowl, mix together the oats, dried fruit, nuts, cinnamon and salt.
In another bowl, whisk the lentils, eggs, oil and honey. Whisk in the milk
Add the wet ingredients to the dry and mix well. Line a six-muffin pan with liners. Evenly divide the batter into the six cups. (They can be filled to the top of the liner.) Sprinkle the top of the muffins with a little more cinnamon and raw sugar. Bake for 20 – 25 minutes until slightly risen. Remove and let cool.