Spiced Carrot Lentil Muffins
Spiced Carrot Lentil Muffins combine red lentils, grated carrot, apple sauce, flaxseed, and warming spices. These gluten-free muffins are softly sweetened with muscovado sugar and honey and make a nourishing breakfast or snack.
Equipment
- 12-hole muffin tin
- blender or food processor
- Box grater
- Fine-mesh sieve
- Large mixing bowl
- Measuring cups
- Measuring spoons
- medium saucepan
- paper muffin cases
- Silicone spatula
- wire cooling rack
Ingredients
For the Lentils
- 75 g Red Lentils
- 275 ml Water
For the Dry Mixture
- 275 g Gluten-Free All-Purpose Flour
- 2 tablespoons Ground Flaxseed
- 1½ teaspoons Gluten-Free Baking Powder
- 50 g Dark Muscovado Sugar
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
For the Wet Mixture
- 3 tablespoons Gluten-Free Apple Sauce
- 3 tablespoons Clear Honey
- 3 tablespoons Sunflower Oil
- 1 large Egg
- 1 large Carrot peeled and grated
- 3 tablespoons Unsweetened Soya Milk
Instructions
Prepare the Lentils
- Place 12 paper muffin cases in a 12-hole muffin tin.
- Add the red lentils and water to a medium saucepan.
- Bring the water to a boil over medium-high heat.
- Reduce the heat and simmer the lentils for 8 minutes until soft.
- Drain the lentils thoroughly and allow them to cool slightly.
Prepare the Dry Mixture
- Place the gluten-free all-purpose flour in a large mixing bowl.
- Add the ground flaxseed and gluten-free baking powder.
- Add the dark muscovado sugar, ground cinnamon, and ground cloves.
- Whisk until the dry ingredients are evenly combined.
Prepare the Wet Mixture
- Transfer the drained lentils to a blender or food processor.
- Add the apple sauce, clear honey, sunflower oil, and egg.
- Blend until smooth and evenly combined.
- Pour the wet mixture into the dry ingredients.
- Begin folding the mixtures together with a silicone spatula.
- Add the grated carrot when the batter is almost combined.
- Pour in the unsweetened soya milk.
- Fold gently until no dry patches remain.
Bake the Muffins
- Preheat the oven to 350°F (180°C).
- Divide the batter evenly among the 12 prepared muffin cases.
- Bake for 18 to 20 minutes until risen and golden.
- Insert a toothpick into the centre of a muffin to check that it is baked through.
- Remove the muffin tin from the oven.
- Transfer the muffins to a wire cooling rack.
- Allow the Spiced Carrot Lentil Muffins to cool before serving.
Notes & Wine Advice
Serving Suggestions
Serve the muffins at breakfast, during brunch, or as a portable afternoon snack. They pair well with fresh fruit, dairy-free yogurt, apple slices, or a small amount of nut-free seed butter.Recipe Notes
Drain the cooked lentils thoroughly so they do not make the batter too wet. Fold the wet and dry mixtures together only until combined. Overmixing can make gluten-free muffins dense rather than tender.Variations
Add orange zest, raisins, chopped dates, or a small amount of ground ginger. Maple syrup can replace the honey for a different flavour. Check the consistency before baking and add a small amount of extra soya milk only if the batter is too firm.Storage
Store the cooled muffins in an airtight container at room temperature for up to two days or refrigerate them for up to five days. They can also be frozen for up to two months. Thaw individual muffins before reheating briefly.Wine Advice
A lightly sparkling Moscato d’Asti complements the carrot, honey, cinnamon, and cloves. For breakfast, tea, coffee, or fresh carrot juice is a more natural pairing.Nutrition values
Serving: 3 3 muffins | Calories: 423 kcal | Carbohydrates: 72 g | Protein: 10 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 260 mg | Sugar: 24 g