Quantity: 12 pcs
- 220 g of wheat flour or a gluten-free alternative with the same properties
- 100 g of red lentils
- 100 g of finely grated carrot
- 60 g of apple puree
- About 80 ml of water
- 40 g of Centralsun coconut palm sugar
- 30 ml melted coconut oil
- 2 tablespoons of ground flax seeds + 3 tablespoons of water
- 1.5 teaspoons of baking powder
- 1 tsp Centralsun cinnamon
- ¼ teaspoon Centralsun ground vanilla
- 200 ml of vegan whipping cream
- 2 Tbsp Centralsun Cranberry Powder
- Optional sweetener of your choice
Preparation:
Boil the lentils for 10 minutes and then drain. Sift the flour into a bowl and mix in the baking powder, vanilla and cinnamon. Mix together the ground flaxseeds and 3 tablespoons of water and let the mixture thicken for a few minutes. Blend applesauce, drained lentils, coconut oil and sugar. Add the blended mixture, finely grated carrot, linseed mixture, water to the bowl of dry ingredients and mix everything into a dough. Add a little water if necessary. Divide the dough into muffin tins and bake in a preheated oven at 180 degrees for 20 minutes until the muffins have risen and are nicely golden on top. Transfer to a wire rack to cool.
Whip cream, cranberry powder and, if desired, sweetener. Add the whipped cream to the cooled muffins and enjoy.
