Name: Gingerbread Lentil & Molasses Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup Cooked red lentils ((200 g) cooled; cook 1/2 cup dry lentils in water for 10 minutes and drain well); 1 Ripe banana ((about 120 g)); 1/2 cup Unsweetened apple sauce; 3/4 cup Unsweetened soy milk; 3 tbsp Blackstrap molasses ((60 g)); 2 tbsp Ground flaxseed; 1 tsp Apple cider vinegar; 1 1/2 cups Oat flour ((140 g) blend rolled oats until fine); 1/3 cup Lupin flour ((40 g)); 2 tsp Baking powder; 1/2 tsp Bicarbonate of soda; 2 tsp Ground ginger; 2 tsp Ground cinnamon; 1/4 tsp Ground cloves; 1/3 cup Dried apricots ((60 g) chopped)

Soft, spiced gingerbread muffins with a secret: red lentils and lupin flour for protein, and blackstrap molasses for iron and magnesium. Oil-free and freezer friendly.

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