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Carrot Lentil Protein Muffins

Delicious and nutritious muffins packed with protein and fiber from lentils and oats, perfect for a healthy snack or breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils (cooked) Use small lentils like green or brown for the best texture.
  • 1 cup shredded carrots Grate finely for more even distribution.
  • 1 cup whole wheat flour Can be swapped for gluten-free flour.
  • 1/2 cup oats Use rolled or quick oats as preferred.
  • 1/2 cup honey or maple syrup Adjust for sweetness preference.
  • 1/4 cup vegetable oil
  • 2 pieces eggs Can replace with flax eggs for a vegan option.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon Adds warmth and flavor.
  • 1/2 cup chopped nuts or seeds (optional) Walnuts or chia seeds are great options.

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

Notes

These muffins can be served warm with honey or Greek yogurt. They store well in an airtight container for 5-7 days in the fridge and can be frozen for up to 3 months.