Description
These Coconut and Carrot High Protein Muffins are a nutritious and delicious baked treat, packed with protein from lentils and eggs, natural sweetness from carrots and brown sugar, and enhanced with warm cinnamon and vanilla flavors. Perfect for breakfast or a wholesome snack, these muffins combine wholesome ingredients with a moist texture and a hint of tropical coconut.
Ingredients
Wet Ingredients
- 19 oz can of brown lentils (drained & rinsed; note that you will not use the whole can in the recipe)
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup full fat plain yogurt
- 1/2 cup packed brown sugar
Dry Ingredients
- 1 cup all purpose flour (125 g, fluffed, spooned & levelled)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/8 teaspoon baking powder
Add-ins
- 2 carrots (shredded finely, just over 1 cup)
- 1/4 cup sweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
- Prepare Muffin Tray: Line a standard-sized muffin tray with parchment paper or silicone liners to prevent sticking and ease removal.
- Puree Lentils: Add the rinsed and drained lentils to a food processor and process until smooth. Alternatively, mash them thoroughly with a fork or potato masher until you achieve a smooth consistency.
- Mix Wet Ingredients: Measure out three-quarters cup of the lentil puree and transfer to a large mixing bowl. Add in the eggs, unsweetened applesauce, vanilla extract, full fat yogurt, and brown sugar. Mix these together until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, and baking powder to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gently mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to ensure the muffins stay tender. Fold in the finely shredded carrots carefully.
- Fill Muffin Liners: Spoon the batter evenly into the prepared muffin liners, filling each just to the top. Then sprinkle the tops with the sweetened shredded coconut for added flavor and texture.
- Bake: Place the muffin tray in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool and Store: Once baked, allow the muffins to cool slightly before removing from the tray. Store them in a sealed container in the refrigerator for up to 4 days to maintain freshness.
- Freezing and Reheating: For longer storage, wrap the muffins individually or in parchment paper and place in a meal prep container or freezer-safe bag. Freeze for up to 1 month. Reheat in the microwave or oven and serve with butter if desired.
Notes
- Using full fat yogurt creates a moister muffin; light or non-fat yogurts may result in a drier texture.
- Do not overmix the batter to avoid tough muffins; fold ingredients gently.
- If you don’t have a food processor, mashing the lentils manually is an effective alternative.
- Shredding the carrots finely helps distribute moisture and sweetness evenly.
- The sweetened coconut on top adds a pleasant texture contrast but can be omitted if avoiding added sugars.
- These muffins freeze well, making them ideal for meal prepping breakfast or snacks ahead of time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
