Looking for a creative way to incorporate legumes into your diet? Try our unique recipe that combines the benefits of fiber and plant proteins with the delight of carrot muffins. A tasty and nutritious way to enjoy a little treat in life.
Ingredients
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125 ml (½ cup) dry red lentils
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375 ml (1½ cups) water
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180 ml (¾ cup) oats, ground into flour
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125 ml (½ cup) almond flour
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7.5 ml (½ tbsp) cinnamon
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7.5 ml (½ tbsp) baking powder
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2 ml (½ tsp) ground nutmeg
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A pinch of salt
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2 large eggs
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1 ripe banana
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125 ml (½ cup) 0% plain yogurt
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60 ml (¼ cup) maple syrup
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15 ml (1 tbsp) apple cider vinegar
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10 ml (2 tsp) vanilla extract
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2 carrots, grated
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60 ml (¼ cup) raisins (optional)
Icing (optional):
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125 ml (½ cup) light cream cheese
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15 ml (1 tbsp) maple syrup
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2.5 ml (½ tsp) vanilla
Preparation
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In a small saucepan, over low heat, cook the lentils in water, covered, for about 8 minutes. Drain if necessary and let cool.
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Preheat the oven to 350°F (180°C). Grease 12 muffin cups or line them with silicone or paper liners.
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In a bowl, mix the dry ingredients.
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In a large measuring cup, blend the wet ingredients (except carrots) and the lentils using an immersion blender.
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Add the wet ingredients to the dry ingredients and finish by adding the carrots and raisins, if desired. Mix well.
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Divide the batter among the muffin cups and bake for 30 minutes, or until a toothpick comes out clean.
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While baking, prepare the icing, if desired. Wait for the muffins to cool before applying the icing.
Notes
Keeps for 7 days in the refrigerator in an airtight container, or can be frozen for 3 months.
