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Carrot Lentil Protein Muffins

Delicious Carrot Lentil Protein Muffins for Guilt-Free Indulgence

These Carrot Lentil Protein Muffins are a delightful, nutritious twist on a classic recipe, offering great taste without the guilt.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: MUFFINS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup brown lentils cooked
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1/2 cup plain yogurt full-fat
  • 3/4 cup packed brown sugar
  • 1 1/2 cups all-purpose flour fluffed and leveled
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup carrots finely shredded
  • 1/2 cup sweetened shredded coconut

Equipment

  • oven
  • Muffin Tray
  • Food Processor

Method
 

How to Make Carrot Lentil Protein Muffins
  1. Preheat your oven to 350°F.
  2. Prepare a standard muffin tray by lining it with parchment or silicone liners.
  3. Process the lentils in a food processor until smooth.
  4. Mix ¾ cup of the lentil purée in a large bowl with the eggs, applesauce, vanilla, yogurt, and brown sugar.
  5. Add in the flour, cinnamon, baking soda, and baking powder, and gently fold these dry ingredients into the wet mix.
  6. Fold in the finely shredded carrots.
  7. Spoon the batter into your prepared muffin liners, filling them just to the top.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 3gSugar: 7gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store any leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate them for a week.

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