Carrot Lentil Protein Muffins
Delicious and nutritious muffins packed with protein and fiber, perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup lentils, cooked and mashed
- 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 or melted coconut oil
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Combine the mashed lentils, shredded carrots, honey (or maple syrup), and oil in a large bowl.
- Mix the flour, oats, baking powder, baking soda, cinnamon, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the eggs until fully incorporated.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack. Enjoy your nutritious muffins!
Notes
You can store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg