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Overhead shot of a round lentil carrot muffin topped with shredded coconut and a dollop of yogurt.

Lentil Carrot Muffins

Make-ahead lentil carrot muffins with yogurt, applesauce, and shredded coconut. 140 calories each, ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 140
Ingredients Method

Ingredients
  

  • 19 oz can brown lentils, drained and rinsed note: not all used
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla
  • 1/2 cup plain full-fat yogurt not light
  • 1/2 cup packed brown sugar
  • 1 cup all-purpose flour 125 g, fluffed, spooned, and leveled
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/8 tsp baking powder
  • 2 carrots, finely shredded just over 1 cup
  • 1/4 cup sweetened shredded coconut

Method
 

  1. Preheat Oven and Line Pan:

    Heat oven to 350°F (175°C). Fit a standard muffin pan with parchment or silicone liners.

  2. Puree Lentils:

    Pulse lentils in a food processor until smooth. Alternatively, crush with a fork or potato masher. Reserve 3/4 cup of the lentil puree.

  3. Mix Wet Ingredients:

    In a large bowl, combine the lentil puree with eggs, applesauce, vanilla, yogurt, and brown sugar.

  4. Combine Dry and Fold Carrots:

    Stir in flour, cinnamon, baking soda, and baking powder until just incorporated; avoid overmixing. Gently fold in shredded carrots.

  5. Fill Liners and Top:

    Divide batter among muffin liners, filling them to the brim. Top with coconut.

  6. Bake Muffins:

    Bake for 20-25 minutes, until a toothpick inserted in the center emerges clean.

  7. Refrigerate Leftovers:

    Keep in an airtight container in the refrigerator for up to 4 days.

  8. Freeze Muffins:

    Wrap each muffin in parchment paper and place in a freezer-safe meal prep container for up to 1 month.

  9. Warm and Serve:

    Warm and serve with butter.