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Coconut and Carrot High Protein Muffins Recipe

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4.1 from 2 reviews

These Coconut and Carrot High Protein Muffins are a wholesome, nutrient-packed treat perfect for breakfast or a healthy snack. Made with brown lentils, carrots, and shredded coconut, these muffins combine natural sweetness and a moist texture with a boost of protein and fiber. They are easy to prepare, baked to perfection, and offer a delicious way to sneak vegetables and plant-based protein into your diet.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Main Ingredients

  • 19 oz can of brown lentils (drained & rinsed; only ¾ cup lentil purée used)
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ cup plain full-fat yogurt
  • ½ cup packed brown sugar
  • 1 cup all-purpose flour (125 g, fluffed, spooned & leveled)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 2 carrots (finely shredded, just over 1 cup)
  • ¼ cup sweetened shredded coconut

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is hot and ready for baking the muffins.
  2. Prepare Muffin Tray: Line a standard-sized muffin tray with parchment paper or silicone liners to prevent sticking and make removal easier.
  3. Process Lentils: Add the drained and rinsed brown lentils to a food processor and blend until smooth. If you don’t have a food processor, mash them thoroughly with a fork or potato masher. Measure out ¾ cup of this lentil purée for the recipe.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk together the lentil purée, eggs, unsweetened applesauce, vanilla extract, plain full-fat yogurt, and brown sugar until well combined.
  5. Add Dry Ingredients: To the wet mixture, add the all-purpose flour, cinnamon, baking soda, and baking powder. Stir gently until just combined, taking care not to over-mix to keep the muffins tender.
  6. Fold in Carrots: Carefully fold in the finely shredded carrots, evenly distributing them throughout the batter.
  7. Fill Muffin Liners: Spoon the muffin batter into the prepared liners, filling each one up to the top. Evenly sprinkle the shredded sweetened coconut on top of each muffin for added flavor and texture.
  8. Bake the Muffins: Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Storage: Once baked and cooled, store the muffins in a sealed container in the refrigerator for up to 4 days.
  10. Freezing: For longer storage, wrap the muffins in parchment paper and place them in a meal prep container in the freezer for up to 1 month.
  11. Reheating: Reheat the muffins before serving, optionally with a pat of butter for extra richness and flavor.

Notes

  • Do not use the entire can of lentils; only ¾ cup of lentil purée is needed for this recipe.
  • Avoid over-mixing the batter to ensure muffins stay light and fluffy.
  • Use full-fat plain yogurt for the best texture; low-fat or non-fat yogurt may alter the crumb.
  • Fine shredding of carrots ensures even distribution and moisture throughout the muffins.
  • Sprinkling sweetened shredded coconut on top adds a delightful texture contrast and a hint of extra sweetness.
  • These muffins are perfect for meal prep and freeze well for future snacks or breakfasts.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

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