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Coconut and Carrot High Protein Muffins Recipe

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★★★★★

4.3 from 24 reviews

These Coconut and Carrot High Protein Muffins are a nutritious and delicious treat, ideal for a healthy breakfast or snack. Packed with protein-rich brown lentils, wholesome carrots, and a hint of sweet shredded coconut, these muffins combine wholesome ingredients with a moist and tender texture. Perfect for those seeking a balanced, flavorful baked good that’s easy to make and perfect for meal prep.

Ingredients

Scale

Main Ingredients

  • 19 oz can of brown lentils (drained & rinsed; note that you will not use the whole can in the recipe)
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt (full fat, not light)
  • 1/2 cup packed brown sugar
  • 1 cup all purpose flour (125 g, fluffed, spooned & levelled)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 2 carrots (shredded finely, just over 1 cup)
  • 1/4 cup sweetened shredded coconut

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the muffins.
  2. Prepare Muffin Tray: Line a standard-sized muffin tray with parchment paper or silicone liners to prevent the muffins from sticking.
  3. Process Lentils: Add the drained and rinsed brown lentils to a food processor and blend until smooth. Alternatively, mash with a fork or potato masher until puréed.
  4. Mix Wet Ingredients: Measure ¾ cup of the lentil purée and transfer it to a large mixing bowl. Add the eggs, unsweetened applesauce, vanilla extract, full-fat yogurt, and brown sugar. Mix until combined.
  5. Add Dry Ingredients: To the wet mixture, add the all-purpose flour, cinnamon, baking soda, and baking powder.
  6. Combine Mixtures: Gently fold the wet and dry ingredients together until just combined to avoid overmixing, which can toughen the muffins. Then fold in the finely shredded carrots.
  7. Fill Muffin Liners: Spoon the batter evenly into the prepared muffin liners, filling each just to the top. Sprinkle the shredded sweetened coconut evenly over each muffin for added flavor and texture.
  8. Bake Muffins: Place the muffin tray into the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  9. Storage – Refrigerate: Once cooled, store the muffins in a sealed container in the refrigerator for up to 4 days to keep them fresh.
  10. Storage – Freeze: For longer storage, wrap the muffins in parchment paper and place them in a meal prep container in the freezer for up to one month.
  11. Reheat and Serve: When ready to eat, reheat the muffins and serve with butter for an extra tasty touch.

Notes

  • Do not use the entire can of lentils; only ¾ cup of the puréed lentils is needed for the recipe.
  • Be careful not to overmix the batter to maintain a tender muffin texture.
  • Using full-fat yogurt provides moisture and richness to the muffins.
  • The shredded sweetened coconut adds a pleasant texture and slight sweetness as a topping.
  • Muffins can be easily stored and reheated, making them great for meal prep and on-the-go snacks.

Keywords: high protein muffins, lentil muffins, coconut carrot muffins, healthy muffins, protein breakfast, vegetarian muffins, baking with lentils

Find it online: https://foodiecara.com/coconut-and-carrot-high-protein-muffins-recipe/