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Delicious homemade Carrot Lentil Protein Muffins on a wooden table

Carrot Lentil Protein Muffins

Nutritious and delicious muffins packed with protein and veggies, perfect for the whole family!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cooked lentils
  • 1 cup shredded carrots
  • 1 cup whole wheat flour
  • 1/2 cup oats
  • 1/2 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • 2 pieces eggs
Dry Ingredients
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup chopped nuts or seeds (optional) Optional topping for additional texture

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.
  5. Mix until just combined — don’t overdo it!
  6. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool slightly before serving.

Notes

Store in the fridge for up to 5 days or freeze for up to 3 months. Thaw and reheat when ready to enjoy!