Step 1

Preheat: Preheat oven to 350°F (177°C).

Step 2

Cook lentils: Add lentils to a small pot and cover with 2-inches of water. Bring water to a boil, then reduce heat to simmer. Cook until soft, 15 to 20 minutes. Drain lentils thoroughly to remove all excess water (see note 3).

Step 3

Dry ingredients: Add 1½ cups (135 g) of the oats to a food processor. Pulse until oats are a fine powder. Add arrowroot powder, cinnamon, cardamom, salt, baking powder, and baking soda. Pulse to mix. Transfer to a large bowl. Stir in the remaining 1 cup (90 g) oats.

Step 4

Wet ingredients: To the food processor (no need to clean), add applesauce, dates, and cooked lentils. You may wish to put a kitchen towel over the lid of the food processor, to prevent any liquid from leaking out. Pulse until the mixture is a smooth puree (no visible pieces of dates). Add vanilla, orange zest and coconut oil. Pulse a few times to incorporate.

Step 5

Combine: Pour wet ingredients into dry. Fold the batter until about one-quarter of the dry ingredients are still visible/streaky. Add carrot, apple, cranberries, walnuts, and coconut. Fold just until the last streak of dry ingredients are incorporated.

Step 6

Bake: Heap batter into lined muffin tins (see note 4). Use your fingertips to shape the muffin tops into smooth round domes. Sprinkle some extra oats on top. Bake for 35 to 40 minutes, or until a toothpick inserted into the muffin comes out clean. Let muffins cool for 15 minutes before removing from the pan. Transfer to a rack to cool completely.