Carrot Lentil Protein Muffins
These carrot lentil protein muffins are moist, lightly sweet, and packed with real-food protein—no protein powder required. Made with cooked lentils, grated carrots, oats, and Greek yogurt, they’re filling, nutritious, and perfect for breakfast, snacks, or meal prep. Healthy baking that actually tastes good.
Ingredients
- Muffin Batter
- 1 cup cooked lentils red or brown, well-drained
- 2 large eggs
- ½ cup plain Greek yogurt
- ¼ cup olive oil or melted coconut oil
- ⅓ cup honey or maple syrup
- 1 teaspoon vanilla extract
- Dry Ingredients
- 1½ cups oats or oat flour
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg optional
- ¼ teaspoon salt
- Add-Ins
- 1 cup finely grated carrots
- ¼ cup chopped nuts or seeds optional
Instructions
- Preheat oven to 350°F (175°C). Line or lightly grease a muffin tin.
- In a blender or food processor, add lentils, eggs, Greek yogurt, oil, honey (or maple syrup), and vanilla.
- Blend until completely smooth and creamy.
- Transfer mixture to a mixing bowl.
- Stir in grated carrots.
- Add oats (or oat flour), baking powder, cinnamon, nutmeg, and salt.
- Fold gently until just combined.
- Stir in nuts or seeds if using.
- Divide batter evenly among muffin cups.
- Bake 18–22 minutes, until set in the center and a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a rack to cool completely.
Notes
- Lentils must be fully cooked and very soft for the best texture.
- Do not overmix after adding dry ingredients—this keeps muffins tender.
- These muffins are lightly sweet; add extra honey if you prefer sweeter muffins.