Lentil Carrot Spice Muffins
Lentils put a new twist on the classic carrot cake recipe.
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Makes
- 12 muffins
Nutrition
- Serving Size 1 muffin
- Calories 221
- Fat 7 g
- Saturated Fat 1 g
- Cholesterol 32 mg
- Carbohydrate 34 g
- Fibre 2 g
- Sugars 16 g
- Protein 6 g
- Sodium 166 mg
- Potassium 163 mg
- Folate 89 mcg
- Iron 2 mg
Ingredients
- 1/2 cup (125 mL) brown sugar
- 3/4 cup (175 mL) granulated sugar
- 1 tsp (5 mL) vanilla
- 1/3 cup (75 mL) canola oil
- 2 eggs
- 1 cup (250 mL) lentil purée (see tips)
- 1 cup (250 mL) shredded carrots
- 1 cup (250 mL) all-purpose flour
- 3/4 cup (175 mL) whole wheat flour
- Pinch salt
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) nutmeg
Directions
Preheat oven to 350°F (180°C).
Spray muffin tin lightly with nonstick spray. Mix both sugars, vanilla, canola oil, and eggs in medium bowl until well blended. Add lentil purée and shredded carrots.
In separate bowl, combine flours, salt, baking soda, baking powder, cinnamon, and nutmeg. Blend dry ingredients with lentil carrot mixture until fully incorporated.
Pour mix into prepared muffin pan and bake for 20-25 minutes. Check to see if they are done with a toothpick inserted in centre; if removed clean, they are done.
Remove from oven and let cool in tray for a few minutes, remove, and let cool on cooling rack.
tips
- Lentil purée: drain and rinse 1 can (19 oz/540 mL) lentils or 2 cups (500 mL) cooked lentils. Place in food processor, add 1/2 cup (125 mL) water and blend until smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency. This makes approximately 1 1/2 cups (375 mL) of lentil purée.
- Unused lentil purée can be store in an airtight container for 1 to 3 days in the refrigerator or frozen for up to 6 months.
- Lentil purée can be used in other baking recipes or added to soups, stews and pasta sauces for thickening as well as extra fibre and protein.
I made these several months ago for an event. They were popular. However, I think there is too much sugar in the recipe – sugar could be cut in half – I’m about to make them again and will use 1/2 cup brown sugar and 1/4 cup white.
Happy to hear you like these muffins and thank you for the feedback on the recipe! Sugar plays an important role in a recipe, not only for sweetening, but also works to add volume, color and texture along with attracting moisture. Reducing sugar by a small amount shouldn’t affect the final product. Please let us know how the muffins turns out!
I cut out the 3/4 of white sugar and only used 1/2 cup brown sugar and they turned out fantastic!
Delicious!!! Once I get the recipe right, this will deserve five stars! I made one mistake: I pureed the cooked lentils without adding the ¼ c. water. So my paste was too dry, and the muffins were a little dry. All it needed was the added water for the right pulse. The flavor is perfect: a yummy fall blend of spices that will be sure to please palates and fill bellies! 🤩
I have a question! When it comes to the lentils red, green or brown ? Will it make a difference in the taste ?
Great question! When using lentils in a baking recipe, they are most often pureed and once they are added to the recipe, you can’t taste them. There are subtle differences in flavour between red, green and brown lentils, but that won’t affect the flavour of a baking recipe that includes lentils.
Great ! Thank you !