Description
These Carrot Cake Muffins are irresistibly flavorful and made with wholesome ingredients like bananas, lentils, and grated carrots. Perfect for a quick breakfast or a healthy snack, they’re a delightful treat for anyone looking for homemade goodness!
Ingredients
Scale
- 2 large bananas about 1 cup
- 1 cup cooked lentils
- 1 large egg
- ¼ cup avocado oil or coconut oil
- ¼ cup maple syrup optional
- 1 teaspoon baking soda
- 1.5 teaspoon cinnamon or a baking spice blend like pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup white whole wheat flour * use a gluten free flour blend for gluten free version
- 1 cup grated carrots
- ¼ cup chocolate chips or walnuts
- ¼ cup raisins
Instructions
- Preheat your oven to 350°F (180°C). Line a 12-cavity muffin tin with paper or silicone liners, or spray with oil.
- In a food processor, combine 2 large bananas, 1 cup cooked lentils, 1 large egg, ¼ cup avocado oil, and optional ¼ cup maple syrup. Process until well mixed.
- Add 1 teaspoon baking soda, 1.5 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 pinch salt, and 1 cup white whole wheat flour. Pulse until combined into a batter.
- Stir in 1 cup grated carrots, ¼ cup chocolate chips (or walnuts), and ¼ cup raisins by pulsing a few times to distribute evenly.
- Spoon the batter into the prepared muffin tin and bake for 15-18 minutes. Muffins are done when they spring back upon touch.
- Remove muffins from the tin and allow to cool. Store in an airtight container for 2-3 days at room temperature or refrigerate for up to 1 week, or freeze for 4-6 months.
Notes
Ensure the bananas are ripe for natural sweetness.
Feel free to customize with your choice of nuts or dried fruits.
For gluten-free muffins, use a gluten-free flour blend.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg