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Lentil Carrot Spice Muffins

Lentils put a new twist on the classic carrot cake recipe.

Ingredients

  • 1/2 cup (125 mL) brown sugar
  • 3/4 cup (175 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • 1/3 cup (75 mL) canola oil
  • 2 eggs
  • 1 cup (250 mL) lentil puree
  • 1 cup (250 mL) shredded carrots
  • 1 cup (250 mL) unbleached flour
  • 3/4 cup (175 mL) whole wheat flour
  • Pinch salt
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) nutmeg

Directions

Preheat oven to 350ºF (180ºC). Spray muffin tin lightly with nonstick spray. Mix both sugars, vanilla, canola oil, and eggs in medium bowl until well blended. Add lentil puree and shredded carrots.

In separate bowl, combine flours, salt, baking soda, baking powder, cinnamon, and nutmeg. Blend dry ingredients with lentil carrot mixture until fully incorporated.

Pour mix into prepared muffin pan and bake at 350ºF (180ºC) for about 20-25 minutes. Check to see if they are done with a toothpick inserted in centre; if removed clean, they are done.

Remove from oven and let cool in tray for a few minutes, remove, and let cool on cooling rack.

How to Purée Pulses

Reviews [3]

Carol Armstrong - Monahan
I liked it

I made these several months ago for an event. They were popular. However, I think there is too much sugar in the recipe – sugar could be cut in half – I’m about to make them again and will use 1/2 cup brown sugar and 1/4 cup white.

Alberta Pulse

Happy to hear you like these muffins and thank you for the feedback on the recipe! Sugar plays an important role in a recipe, not only for sweetening, but also works to add volume, color and texture along with attracting moisture. Reducing sugar by a small amount shouldn’t affect the final product. Please let us know how the muffins turns out!

Stephanie

I cut out the 3/4 of white sugar and only used 1/2 cup brown sugar and they turned out fantastic!