Lentil Muffins with Carrot and Ginger

There is definitely such thing as a successful healthier homemade muffin. Taste, texture, and appearance all matter and nothing falls short in this recipe.

With the addition of lentils, cooking them into a purée makes them easy to experiment with both sweet and savoury recipes. Red lentils can do so much more than make a killer curry dish. Add the carrots, fresh ginger, eggs, and dried fruit and it’s evident that we have one heck of a nutritious snack or breakfast muffin. At 7g of both fibre and protein per serving, it’s a winner!

Lentil Muffins with Carrot and Ginger

*Makes 12


  • 1 cup whole wheat flour
  • 3/4 cup whole rolled oats
  • 1 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup grated carrot
  • 1 cup cooked red lentils drained of the water
  • 1/3 cup avocado oil (or olive or coconut oil)
  • 2 eggs
  • 1/2 cup cane sugar
  • 1 tbsp. maple syrup
  • 1.5 tsp. fresh minced ginger root
  • 1/4 cup chopped dates or any other dried fruit of choice   


  • Preheat the oven to 350F
  • In a large bowl, sift together flour, oats, cinnamon, baking powder and soda.
  • In a separate bowl, mix together the carrots, red lentils, oil, eggs, sugar, syrup, and ginger.
  • Add the wet ingredients to the dry and mix thoroughly. Fold in the dried fruit of choice.
  • Fill each muffin liner 3/4 of the way and bake for 20 minutes or until an inserted toothpick comes out clean.