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Carrot Lentil Protein Muffins

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Delicious and nutritious muffins packed with protein and fiber, perfect for breakfast or snacks.

Ingredients

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  • 1 cup lentils, cooked and mashed
  • 1 cup shredded carrots
  • 1 cup whole wheat flour
  • 1/2 cup oats
  • 1/2 cup honey or maple syrup
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
  2. Combine the mashed lentils, shredded carrots, honey (or maple syrup), and oil in a large bowl.
  3. Mix the flour, oats, baking powder, baking soda, cinnamon, and salt in another bowl.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Stir in the eggs until fully incorporated.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool for a few minutes before transferring to a wire rack. Enjoy your nutritious muffins!

Notes

You can store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/carrot-lentil-protein-muffins-recipe/

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