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
- 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.