Vegan Carrot Muffins (with lentils!)

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: muffins

Calories: 197kcal

Author: Taesha Butler

Equipment

Blender

Ingredients

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

Instructions

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.

Notes

*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.

Nutrition