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Carrot Lentil Protein Muffins

These Carrot Lentil Protein Muffins are not only delicious but also packed with nutrients, making them a perfect healthy snack or breakfast option. Easy to prepare, they're sure to be a hit with the whole family.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup lentils (cooked) Can use leftovers or prepared ahead of time.
  • 1 cup shredded carrots Adds natural sweetness and moisture.
  • 1 cup whole wheat flour
  • 1/2 cup oats
  • 1/2 cup honey or maple syrup Maple syrup for a vegan option.
  • 1/4 cup vegetable oil
  • 2 pieces eggs Use flax eggs for a vegan option.
Dry Ingredients
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon Adjust to taste.
  • 1/2 cup chopped nuts or seeds (optional) For added texture and nutrition.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the cooked lentils, shredded carrots, whole wheat flour, oats, honey or maple syrup, vegetable oil, and eggs until well combined.
  3. In another bowl, whisk together the baking powder, baking soda, salt, and cinnamon.
  4. Add the dry ingredients to the wet mixture and fold in the chopped nuts or seeds if you’re using them. Mix until just combined — don’t overdo it!
  5. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool slightly before serving.

Notes

Store these muffins in the fridge for up to a week. For longer storage, freeze them in an airtight container and they’ll keep for about 3 months. Reheat in the microwave for a warm treat.