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
- 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
- Preheat the oven to 350•F
- In a large bowl, sift together the 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.