Healthy Snacks

Festive Cinnamon-Spiced Lentil and Apple Mini Loaves

By TinyTummyTreats Editorial TeamPublished May 9, 2026 | Updated Oct 20, 2026

International Under review no-added-saltmake-aheadbakedseasonalfestivelunchbox-friendly

Mini loaves made with cooked red lentils, grated apple, oats, whole-wheat flour and cinnamon.

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Prep Under review

Cook Under review

Total Under review

Servings 6

Difficulty easy

Cuisine International

Ingredients

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Servings - 6 +

• 1/2 cup Red lentils
• 1 cup Water
• 1/2 cup Unsweetened apple sauce
• 1 medium fresh apple, cored and grated
• 3/4 cup Rolled oats
• 1/2 cup Whole wheat flour
• 1 1/2 teaspoons Ground cinnamon
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon ground ginger (optional)
• 1/2 medium ripe banana, mashed
• 2 tablespoons Vegetable oil
• 1/4 cup Unsweetened plant-based milk

Instructions

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1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a mini loaf pan or line with mini loaf silicone molds.
2. 2 In a small saucepan, combine rinsed red lentils and water. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 10-12 minutes or until lentils are very soft and most water is absorbed. Remove from heat and allow to cool.
3. 3 In a large mixing bowl, combine rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and ground ginger if using. Mix well.
4. 4 Add the cooked and cooled lentils, unsweetened apple sauce, grated apple, mashed banana, vegetable oil, and plant-based milk to the dry ingredients. Stir gently until a uniform, soft batter forms. The batter will be thick but moist. Do not overmix.
5. 5 Spoon the batter evenly into the prepared mini loaf pan, filling each cavity approximately 3/4 full.
6. 6 Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
7. 7 Remove from the oven and let the mini loaves cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. 8 Serve at a suitable temperature. Refrigerate promptly for up to 3 days or freeze for up to 1 month.

Timing note

Allow for preparation, boiling, 10-12 minutes lentil cooking and cooling, 25-30 minutes baking, 10 minutes in-pan cooling and complete rack cooling.

Preparation

Cook and cool the lentils before mixing, then bake and cool the loaves. This recipe does not establish suitability for a particular age or eating ability.

Ingredients

Use the listed ingredients; equivalent substitutions and allergy suitability are not established.

Storage

Serve at a suitable temperature. Refrigerate promptly for up to 3 days or freeze for up to 1 month.

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