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–+ servings
plated carrot ginger muffins for serving.

Carrot Ginger Lentil Muffins Recipe

So flavourful and delicious you will never know that we are hiding protein packed lentils inside.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, brunch, Snack
Cuisine American
Servings 16 muffins
Calories 131.7 kcal

Equipment

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.

Nutrition

Nutrition Facts
Carrot Ginger Lentil Muffins Recipe
Amount per Serving
Calories
131.7
% Daily Value*
Fat
 
2.4
g
4
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.6
g
Monounsaturated Fat
 
0.5
g
Cholesterol
 
3.8
mg
1
%
Sodium
 
95.2
mg
4
%
Potassium
 
167.1
mg
5
%
Carbohydrates
 
24.8
g
8
%
Fiber
 
4.2
g
18
%
Sugar
 
8
g
9
%
Protein
 
4
g
8
%
Vitamin A
 
1386.3
IU
28
%
Vitamin C
 
0.8
mg
1
%
Calcium
 
44.2
mg
4
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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