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Lentil Carrot Spice Muffins

Lentils put a new twist on the classic carrot cake recipe.
Course Baking & Dessert, Breakfast & Brunch, Snack
Key Ingredient Lentils
Dietary Need Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 221

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 notes)
  • 1 cup (250 mL) shredded carrots
  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) whole wheat flour
  • pinch of salt
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) nutmeg

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving Size: 1muffin | Calories: 221 | Total Fat: 7g | Saturated Fat: 1g | Carbohydrate: 34g | Fibre: 2g | Sugars: 16g | Protein: 6g | Cholesterol: 32mg | Sodium: 166mg | Potassium: 163mg | Iron: 2mg