Savory Lentil Muffins
Transform lentils and carrots into tasty, high-fiber, high-protein red lentil muffins. They’re oil-free, flourless, gluten-free, vegan, and satisfying finger food for kids (& adults!)
Servings 6 muffis
Ingredients
- 1 cup (200 g) dry red lentils
- ½ cup (120 ml) water
- 1 clove garlic
- 1 tsp salt
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp smoked paprika
- ¼ tsp turmeric
- 1 Tbsp nutritional yeast (optional)
- 2 Tbsp whole (20 g) flax seeds
- 1 medium (100 g) carrot
- ½ cup (25 g) fresh chives chopped
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp apple cider vinegar
Instructions
- You can watch the video for visual instructions.Thoroughly rinse the red lentils, then soak them in plenty of water for at least 2 hours.
- Drain, then blend the lentils with fresh water and the garlic in a high-speed blender until completely smooth.
- Preheat the oven to 180C/360F. Meanwhile, transfer the batter to a bowl and stir in the spices. Grind the whole flax seeds in an electric grinder or small blender and add them as well.
- Grate the carrot, chop the chives, and add them to the bowl along with the baking powder, baking soda, and apple cider vinegar.
- Stir, transfer to a parchment-lined muffin tin, and bake 25-30 minutes, until golden. Leave them to cool on a cooling rack, and enjoy!
Notes
Nutrition Facts
Savory Lentil Muffins
Serving Size
1 muffin
Amount per Serving
Calories
146
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.2
g
1
%
Sodium
446
mg
19
%
Potassium
477
mg
14
%
Carbohydrates
22
g
7
%
Fiber
11
g
44
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
2019
IU
40
%
Vitamin C
4
mg
5
%
Calcium
69
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.