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Carrot Ginger Lentil Muffins

I am a muffin queen. I adore them so much and I’ve made a ton of recipes, gaining so much experience in the art of muffin making. There is definitely such thing as a successful healthier homemade muffin. Taste, texture, and appearance all matters and nothing falls short in this recipe.

 I added cooked red lentils to this recipe. I love adding red lentils anywhere I can. They cook almost to a purée making them easy to experiment with in both cooking and baking. 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 full out winner.

 Carrot Ginger Lentil Muffins

 *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
  • 5 Tsp. fresh minced ginger root
  • 1/4 cup chopped dates or any other dried fruit of choice


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


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