Apricot and Lentil Buckwheat Muffins by daily.feast




Apricot and Lentil Buckwheat Muffins



45 min

18 servings




Picture for Apricot and Lentil Buckwheat Muffins

18 servings





Make the Day Ahead

¾ cup Red Lentils

1 ½ cups Water

To Make the Muffins

2 cups Milk

1 ea Egg

¼ cup Olive Oil or Avocado Oil

1 tbs Lemon Zest

1 tsp Vanilla Extract

1 cup Arrowhead Buckwheat Waffle Mix

½ cup Oatmeal

¾ cup Flax Seed

½ cup All Purpose Flour

¾ cup Brown Sugar

1 tsp Baking Powder

1 tsp Ground Ginger

½ tsp Salt

1 cup Dried Apricot, rough chop

½ cup Almonds, rough chop


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.

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