1/4 cup sugar (can use coconut sugar, if you wish)
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 cup blueberries (may add or substitute chocolate chips)
Instructions
Preheat oven to 375F.
In a high-powered blender or food processor, combine cooked lentils, oats, pumpkin puree, egg, sugar, baking soda and cinnamon. Blend until well combined. You may need to pause and scrape down the sides of the blender to ensure all ingredients are well-combined. The batter will be thick. With a spatula, mix in blueberries.
Scoop 1/4 cup of muffin batter into a lined muffin tin. Fill the muffin cups until they’re nearly full. Repeat until all muffin batter is used. You’ll get about 9 muffins. If you do not have muffin liners you can spray a muffin tin with nonstick spray. I love using these silicone muffin cups. Add additional blueberries on top.
Bake for 20 minutes until muffins begin to pull away from the side of the muffin tin. Let cool completely before enjoying.