Carrot Lentil Protein Muffins
Delightful muffins made with lentils, carrots, and oats, perfect for breakfast or as a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup lentils (cooked)
- 1 cup shredded carrots
- 1 cup whole wheat flour
- 1/2 cup oats
- 1/2 cup honey or maple syrup
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Mix together the cooked lentils, shredded carrots, honey (or maple syrup), eggs, oil, and vanilla extract until well combined.
- Whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon in another bowl.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow to cool slightly before removing from the tin.
Notes
Customize with nuts, raisins, or different spices as desired. Store leftovers in an airtight container at room temperature for up to three days or freeze for three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg