Ingredients
Make the Day Ahead
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1699669427/ingredients/red-lentils-2023-11-11T02:23:47.187Z.webp)
¾ cup Red Lentils
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1703506521/tt8z9dztzeyzqrihnjtw.webp)
1 ½ cups Water
To Make the Muffins
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1699669538/ingredients/leche-2023-11-11T02:25:38.471Z.webp)
2 cups Milk
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1699669446/ingredients/huevo-2023-11-11T02:24:05.558Z.webp)
1 ea Egg
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1699669492/ingredients/olive-oil-or-avocado-oil-2023-11-11T02:24:51.959Z.webp)
¼ cup Olive Oil or Avocado Oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1681939546/yffwm1z4qdxlp93vc9f2.webp)
1 tbs Lemon Zest
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1703626053/owmru9faxy7ikbmpg34r.webp)
1 tsp Vanilla Extract
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1703718454/cj7rjyhl33dt7dpzruhr.webp)
1 cup Arrowhead Buckwheat Waffle Mix
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1703718465/nul96l6nygdoqvmzqhdl.webp)
½ cup Oatmeal
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1699669436/ingredients/flax-seeds-2023-11-11T02:23:56.180Z.webp)
¾ cup Flax Seed
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1699669554/ingredients/tbsps-all-purpose-flour-2023-11-11T02:25:53.598Z.webp)
½ cup All Purpose Flour
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1687988977/cf7dr6c3zmpakrh2wry9.webp)
¾ cup Brown Sugar
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1703625986/sh0h8jf3f6vmzsig7ptr.webp)
1 tsp Baking Powder
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679636410/itemsImages/ingredients/gingerminced-624478.webp)
1 tsp Ground Ginger
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1702127572/gf0tlcuteioewxtvbjwo.webp)
½ tsp Salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1703718680/y7is6yhifis1if0h4vo5.webp)
1 cup Dried Apricot, rough chop
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1699669673/ingredients/almondschopped-2023-11-11T02:27:52.665Z.webp)
½ cup Almonds, rough chop
Directions
Make the Day Ahead
Step 1
Place the lentils and water in a canning jar, cover and store in the refrigerator for 8-24 hours. Drain the water, and rinse the lentils. Set aside.
To Make the Muffins
Step 1
Heat the oven to 375°F.
Step 2
Line a muffin tin with cupcake liners (recipe makes 18 muffins).
Step 3
Place the soaked lentils and milk in a blender or food processor and process until well blended. It won't be completely smooth, there will be sandy bits of lentils, and that's fine.
Step 4
Add the egg, olive oil, lemon zest, and vanilla extract and pulse to blend.
Step 5
Place the waffle mix, oatmeal, flax meal, flour, brown sugar, baking powder, baking soda, ginger, and salt in a large bowl and use a whisk to thoroughly combine.
Step 6
Add the wet ingredients to the dry ingredients and mix well with a wooden spoon.
Step 7
Add the apricots and almonds and thoroughly combine.
Step 8
Fill the muffin tins 3/4 full with the batter and bake until springy when touched, about 20-25 minutes.
Step 9
Serve warm with butter.
Step 10
If not eating within 3-4 days, store in the freezer.