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4.91 from 30 votes

Vegan Carrot Muffins (with lentils!)

These Vegan Carrot Cake Muffins are perfect for an easy grab-and-go breakfast or snack! Kid-friendly, added veggies and packed with fiber and protein. And, no, you can’t even taste the lentils!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free muffins, egg-free muffins, healthy muffins for kids, protein muffins, vegan muffins, vegan recipes for kids, vegetable muffins
Servings: 12 muffins
Calories: 197kcal



  • 2 tbsp ground flax meal
  • 5 tbsp water
  • 1 cup mashed banana or sub with unsweetened applesauce
  • 1 cup cooked and cooled green lentils about 1/3 cup dry. See above for cooking suggestions
  • 1/4 cup oil I use coconut oil or avocado
  • 1/4 cup unsweetened almond milk or your favorite milk of choice
  • 1/4 cup maple syrup or date syrup Sub honey* if vegan is not needed
  • 1 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 1 1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup grated carrot
  • chocolate chips** to taste and optional


  • Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
  • Combine flax meal and water in a small bowl and let it sit for about 5 minutes to let it "gel". This will form a "flax egg" and work as a binding agent in the muffins.
  • After the "flax egg" has has a chance to gel, add it to a blender along with the maple syrup/ date syrup, banana, lentils, oil, vinegar, almond milk, and vanilla.
  • Blend until mixture is smooth.
  • Add flour, baking powder, baking soda, salt and cinnamon and process until just mixed. DO NOT over mix. Over-mixing can result in dense muffins. If you aren't sure your blender can handle the dry ingredients, dump the blender contents into a bowl with dry ingredients and mix by hand.
  • Finally, fold in grated carrots and chocolate chips (if using).
  • Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
  • Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.


*if making for a child under the age of 1, avoid using honey and opt for maple syrup or date syrup
**chocolate usually contains milk. If using the chocolate chips, opt for a dairy-free brand like Enjoy Life if dairy-free is important. 


Serving: 1muffin | Calories: 197kcal | Carbohydrates: 31g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 157mg | Potassium: 332mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1801IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg