Apple Cinnamon Red Lentil Muffins

These Apple Cinnamon Red Lentil Muffins are kid-friendly, lightly sweetened and full of fiber! They’re perfect for breakfast, snack time or a nut-free school lunch!

Hi friends!

I’m excited to share these Apple Cinnamon Red Lentil Muffins with you guys! If you’ve been around awhile, you know I make my Lentil Banana Muffins every week and they’re my kids’ all-time favorite. I’ve been meaning to try another flavor combo for a while and finally got around to it last week. 

Red Lentil Recipes

Instead of the green lentils, I use in my lentil banana muffins, I went for red lentils. They cook super quickly and are perfect for adding to baked goods! I’ve used red lentils specifically in these Red Lentil Cookies from my friend Sally and they’re great! If you’re looking for a savory recipe, try the Best Lentil Soup Recipe via Cookie & Kate. 

Since a lot of you are looking for more plant-based recipes, I rounded up 15+ Easy Red Lentil Recipes for you to try them. 

You also might know that I make almost all my muffin recipes in the food processor. Here’s why – I can put pretty much anything into my muffins and the food processor blends it up nice and smooth so there are no chunks – which my kids don’t like. I don’t hide things in my baked goods – my kids always know exactly what’s in them and usually help me make them, but it’s nice to be able to end up with a smoother muffin once they’re baked!

Apple Cinnamon Red Lentil Muffins

If you don’t have a food processor, you can mix the lentils, , apple, oil and egg in a blender and then transfer to a bowl and mix by hand.

Also, remember the correct why to measure flour is to spoon into the measuring cup and level with a knife. If you don’t, you may overfill your measure cup and end up with too much flour, which can alter the recipe.

Here’s how you make these:


Apple Cinnamon Red Lentil Muffins

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5 from 12 reviews

These Apple Cinnamon Red Lentil Muffins are kid-friendly, lightly sweetened and full of fiber! They’re perfect for breakfast, snack time or a nut-free school lunch!

  • Author: Lindsay
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 1012 muffins 1x



1/2 cup pepitas (shelled pumpkin seeds)
heaping 1/3 cup dry red lentils
2/3 cup shredded apple (squeeze in paper towel to remove moisture, then measure)
1/3 cup oil (i use avocado oil)
1/3 cup brown sugar
1 egg
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
1.25 cups white whole wheat flour
extra cinnamon and sugar for sprinkling


  1. Put lentils in a small pot with 2 cups water. Cover and bring to a boil. Crack the lid, reduce heat and simmer 5 minutes. Drain. You should have about 1 cup once cooked.
  2. Put pepitas in a food processor and process until finely chopped.
  3. Add cooked lentils, shredded apple, brown sugar, oil and egg and process until smooth.
  4. Add cinnamon, vanilla, flour (correctly measured), and baking soda and process until combined.
  5. Scoop into greased muffin tins (i make 11 muffins).
  6. Mix a little sugar and cinnamon in a bowl and sprinkle on top of the muffins.
  7. Bake at 375 degrees for 20 minutes.


  • Someone made these by just adding a medium apple (sliced off the core) to the food processor without shredding first and reducing the oil to 1/4 cup and said they worked fine!
  • I make this with King Arther measure for measure gluten-free flour and it works great.
  • When measuring flour be sure to spoon into measuring cup and level with knife.
  • I haven’t tried the recipe without the pepitas but i think they’d be fine without it. I just like the nutrients they add.

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If you’re intimidated by lentils, this is a great place to start! I promise you can’t even taste them!

Do you have any favorite lentil recipes to share?



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