I had some cooked lentils we needed to use up and knew we would out of town and leaving my in-laws with our kids. For a nutrient-dense, EASY option, I thought this muffin recipe would be perfect for all the kids to enjoy while my husband and I are away. Lindsay is masterful at baking with nutrient-rich ingredients like lentils and making them still taste delicious!
SUGGESTIONS
You can make the recipe as written! These are just a few personal recommendations:
Since I knew I wouldn't be eating this batch, I made these with the white whole wheat flour as written.
I made this as directed for with the exception of sugar and chocolate chips. I mixed everything else, as written, then omitted some of the batter to make muffins with for our 11 month old (without the added sugar or chocolate chips). Then, I used 2 TBSP sugar in the remaining half of muffin butter, pulsed it in, then added chocolate chips to the rest (for my 3 and 5 year olds).
Use dairy-free chocolate chips if you need this recipe to be dairy-free.
SUBSTITUTIONS
Please reply to your weekly Muffin Club email if you have other suggestions or substitutions you have tried (whether they were successful or not!), or feel free to DM me when sharing your Muffin Club stories!
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YOU MATTER TO THE MUFFIN CLUB COMMUNITY!
Join me and the Muffin Club community by sharing your Muffin Club experiences using hashtag #muffinclubformoms and tagging me @veggiesandvirtue. Include a pic of your baking session (especially if it involves your little chefs!) or your finished products. Also, if you try a new substitution that wasn’t listed above, please be sure to tag or DM me @veggiesandvirtue too, so we can work together to support those with allergies, intolerances, or who might just not have an ingredient on hand!
Have questions about Muffin Club?
Remember you can always hop on over to this post for FAQs on how to make ahead, store, freeze, and thaw!
Happy Baking,
Ashley