Preheat oven to 375 degrees.

In a food processor or blender grind the rolled oats into a flour.

In a large bowl add the lentils, apple butter, oil, and egg.

Mix until combined.

In another bowl mix the dry ingredients, oat flour, baking powder, salt, cinnamon, and sugar.

Add the dry to the wet until just combined.

Fold in the raisins and shredded apple.

In 12 lined muffin cups add 1/2 cup mixture to evenly distribute the batter.

Bake in the oven for 18-22 minutes until set.

Cool completely.

Store in an airtight container. Keep on the counter for 3 days, in the fridge for a week or in the freezer for 1 month.