Carrot ginger lentil muffins are so flavourful you will never know that we are hiding protein-packed lentils inside.
These healthy carrot ginger lentil muffins are a great way to get some added nutrients into my kids’ diets. The carrots are an added vegetable and the lentils provide protein. My toddlers absolutely love these muffins for breakfast or for a snack.
The best part about these muffins is that they freeze well and are the perfect healthy on-the-go breakfast or snack for the grown-ups as well.
Preparing Carrot Ginger Lentil Muffins
Ingredients
Flour: I use whole wheat flour for this recipe to add a little bit more fibre but all-purpose flour works just as well.
Rolled Oats: Also called old-fashioned or whole oats, these oats are steamed and pressed to gain their shapes. These are most commonly used to make granola and in baking.
Baking Powder and Soda: These are the agents that contribute to the beautiful texture of our pancakes. They help make the pancakes nice and fluffy.
Cinnamon: This recipe calls for ground cinnamon. You can commonly buy cinnamon sticks or ground cinnamon. Cinnamon is actually made out of the inner bark of the tree.
Ground flax seeds: High in fibre and omega-3 fatty acids, flax seeds are a great way to boost the nutritional value of any dish. Many experts recommend the use of ground flax seeds for better digestion and therefore better absorption of nutrients.
Carrot: This root vegetable is slightly sweet, bright and filled with vitamin A and fibre.
Brown sugar: Brown sugar is a mixture of white sugar and molasses. Molasses is responsible for the darker colour.
Ginger: The ginger spice comes from the root of the ginger plant. It is native to Asia and is packed with antioxidants.
Vanilla: Pure vanilla extract is made by soaking vanilla bean in water and ethyl alcohol. You can get pure vanilla extract or vanilla extract flavour. The latter may be made from synthetic vanillin to mimic the flavour. There is no preference in this recipe but know that the imitation vanilla is usually more budget-friendly than pure vanilla.
Eggs: The egg is a key binder in this recipe.
Applesauce: Applesauce is cooked down apples either mashed or grated. Sometimes added flavours are used such as lemon or cinnamon. In this recipe, the apple sauce adds moisture and some vitamins.
Butter: Butter helps to create more fluffy muffins.
Red lentils: The red lentils are the secret protein and fibre punch in these muffins. It’s also what makes these muffins a great standalone breakfast or snack.
How to Make Carrot Ginger Muffins with Lentils
This recipe is almost as simple as most other muffin recipes. The only extra step is cooking the lentils.
Because we need the lentils to be cooled before they are added to the wet ingredients start by cooking them. Add the lentils to a small pot with 1 cup plus 2 tbsp of water. Cook on medium heat until the liquid is almost gone. Keep an eye on the lentils as they do tend to boil over. Just be sure to give them a stir once in a while.
Dry Ingredients
Next, add all of the dry ingredients to the bowl of a stand mixer – up to and including the flaxseeds. If you are not using a stand mixer add them to a medium bowl. Mix to combine all of the ingredients well.
Wet Ingredients
Now, you want to melt the butter. You can do this either in the microwave or on the stovetop. You need just 20 seconds in the microwave so it’s definitely the quicker option. If you are melting it on the stovetop keep a close eye on it. You just want to liquefy it, you don’t want to cook it.
Then peel and grate the carrot(s). I usually use one medium or large carrot. The quantity here doesn’t have to be exact but I always opt for more than less. Grate the carrot on a fine grater so that the pieces aren’t too big in the batter.
Now combine all of the wet ingredients in a separate medium bowl. This is everything below the flaxseeds in our ingredients list. You want to make sure that the lentils and butter are not hot when you add them to the bowl or you risk the eggs being scrambled. Once the lentils are cooked put them in a bowl and in the fridge for a few minutes stirring once or twice.
While you wait for the lentils and butter to cool, mix all of the other wet ingredients and turn on the oven to 350°F. The lentils should be pretty mushy at this point but if you want them to be perfectly smooth blend them with the melted butter using a hand mixer or blender.
Once cooled, add the lentils and butter to the wet ingredients bowl and stir well.
Combine to Make the Batter
To finally make the batter pour the wet ingredients into the dry ingredients and mix on medium just until combined. You do not want to over mix. Scrape down the sides of the bowl to make sure all the flour has been incorporated.
Grease a muffin tin and fill each muffin cup up ¾ of the way. I usually get 14-18 muffins depending on how accurate I am with the ¾ rule.
Bake the Muffins
Bake the muffins on 350°F for 22-25 minutes. Start checking with a toothpick at 22 minutes.
The toothpick, when inserted into the highest point of a muffin should come out clean.
Let cool for a few minutes before taking the muffins out of the muffin tin. Cool fully on a cooling rack.
Substitutions
Ginger: If you don’t have any fresh ginger on hand, you can use ¼ tsp ground ginger instead.
Flour: You can use all-purpose white flour instead of whole wheat.
Serving
These muffins are a great snack or a delicious breakfast. Our favourite way to serve these muffins is warm, cut in half with butter. Usually, we are eating them freshly baked or defrosted from the freezer so serving them warm is just a part of our process.
Storing Muffins
Carrot ginger muffins, like most muffins, will keep well in the refrigerator in an airtight container for up to a week.
They are also freezer-friendly. Freeze them on a cookie sheet for an hour then put them in a sealable freezer-safe container. Keep in the freezer for up to 3 months.
To reheat, put in the fridge overnight or put directly in the microwave from the freezer for 30 seconds.
Check out these other freezer-friendly recipes:
Carrot Ginger Lentil Muffins Recipe
Equipment
- Small pot
- Medium bowl
Ingredients
- 2 cups whole wheat flour
- ½ cup rolled oats
- ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- 2 tbsp ground flaxseeds optional
- 1 cup grated carrot approx. 1 medium carrot
- ½ cup brown sugar
- ½ inch cube of fresh ginger
- 1 tsp vanilla
- 2 eggs
- ½ cup applesauce
- 2 tbsp butter
- ½ cup dry red lentils
- Cooking spray or oil to grease the pan
Instructions
- In a small pot, add the red lentils and 1 cup +2 tbsp water. Set to medium heat and cook for about 10 minutes or until the liquid is almost gone.½ cup dry red lentils
- In the bowl of a stand mixer (or a medium bowl if not using a stand mixer) combine all of the dry ingredients – up to and including the flax seeds. Use the paddle attachment if you are using a stand mixer.2 cups whole wheat flour, ½ cup rolled oats, ½ tsp baking soda, 1 ½ tsp baking powder, 1 tsp cinnamon, 2 tbsp ground flaxseeds
- Once the lentils cook take them out of the pot and let them cool. I like to spread them out in a bowl and put them in the fridge.½ cup dry red lentils
- Melt the butter in the microwave for about 20 seconds in a microwave-safe bowl or on the stovetop in a small pot or pan.2 tbsp butter
- Peel and grate the carrot(s).1 cup grated carrot
- In a separate medium bowl combine all of the remaining, wet, ingredients. Wait to add the lentils and butter until they have cooled a bit. You don’t want to risk them scrambling the eggs if they’re too hot.1 cup grated carrot, ½ cup brown sugar, ½ inch cube of fresh ginger, 1 tsp vanilla, 2 eggs, ½ cup applesauce
- Turn the oven to 350°F.
- Once the lentils and butter are no longer hot add them to the wet ingredients and stir well to combine.½ cup dry red lentils, 2 tbsp butter
- Pour the wet ingredients into the dry ingredients. Using the paddle attachment mix the ingredients on medium-low just until combined. Scrape the side to make sure there is no dry flour left.
- Spray a muffin tin with cooking spray or grease with butter or oil. Fill each muffin cup ¾ full with batter. The easiest way to do this is to use two metal spoons. This batter yields 14-18 muffins depending on how much you fill the muffin cups.Cooking spray or oil to grease the pan
- Bake in the oven for 22-25 minutes. Insert a toothpick into the center of a muffin and if it comes out clean the muffins are ready.
Video
Nutrition
If you like these muffins try our Banana Lentil Muffins recipe:
Pingback: How to Make Packing School Lunches Easier: 5 Tips for Stress-Free Lunches | House of G&K Recipes
Pingback: Sweet Breakfast Pasta with Cottage Cheese - House of G&K Recipes
Pingback: Egg Omelette Muffins - House of G&K Recipes
Pingback: Breakfast Quesadilla - House of G&K Recipes