You know what makes mornings better? Muffins. There is just something special about peeling back the liner of a warm baked treat while sipping your coffee. It is a moment of pure comfort. But let us be honest for a second. Most bakery style treats are just cake in disguise. They give you a sugar rush and then leave you crashing an hour later.
That is where this recipe changes the game. We are making Muffins that actually fuel your day. These are not just empty calories. They are packed with wholesome ingredients that keep you full. And here is the thing that might surprise you. The secret ingredient is lentils. Yes, you heard me right. Brown lentils.
Now, before you scroll away, hear me out. You cannot taste them. I promise. The lentils disappear completely into the batter. They add incredible moisture and a huge boost of protein. It is like magic. If you have been looking for Sweet Recipes that do not derail your health goals, this is it. These Coconut Muffins are fluffy, sweet, and absolutely delicious.
This recipe is also a fantastic way to sneak veggies into your diet. We are adding shredded carrots for natural sweetness and texture. It is a bit like having Easy Carrot Muffins but with a tropical twist thanks to the coconut. It is the perfect balance of flavor and nutrition.
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Why You’ll Love This Recipe
First of all, the texture is unreal. Because we use lentil purée and applesauce, these Muffins stay moist for days. Dry baked goods are the worst, right? You never have to worry about that here. Every bite is soft and tender.
Another reason to love this is the protein factor. Most Sweet Recipes lack substance. But these are different. The lentils and eggs provide a solid protein base. This makes them perfect for a Second Breakfast or a post workout snack. You get the satisfaction of a treat with the benefits of a meal.
It is also incredibly budget friendly. Brown lentils are one of the cheapest protein sources you can buy. Carrots are affordable year round. You do not need fancy protein powders or expensive nut flours to make these healthy Lentil Muffins. It is just simple, honest food that tastes amazing.
Finally, they are kid friendly. If you have picky eaters at home, this is a total win. They will see a delicious treat with coconut sprinkles. They will not have a clue that they are eating legumes and vegetables. It is the ultimate parent hack for healthy snacking.
Ingredients
Here is everything you need to bake these delicious Muffins. The list uses simple pantry staples you likely have on hand.
- 19 oz can of brown lentils (drained and 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 and 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
Step-By-Step Instructions
Ready to bake? The process is straightforward. We will blend the wet ingredients and fold in the dry ones. No complicated techniques required.
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature when your batter is ready. Line a standard muffin tray with parchment paper or silicone liners. This step is crucial to prevent the Muffins from sticking to the pan.
Step 2: Process the Lentils
Take your drained and rinsed brown lentils and add them to a food processor. Blend them until they are completely smooth. If you do not have a food processor, do not worry. You can mash them with a fork or a potato masher until puréed. You want a smooth consistency so they blend well into the batter.
Step 3: Mix the Wet Ingredients
Measure out exactly ¾ cup of the lentil purée you just made. Transfer it to a large mixing bowl. Now, add the eggs, unsweetened applesauce, vanilla extract, full fat yogurt, and brown sugar. Use a whisk or spoon to mix everything until it is fully combined and smooth.
Step 4: Add Dry Ingredients
To the same bowl with the wet mixture, add the all purpose flour, cinnamon, baking soda, and baking powder. There is no need to mix the dry ingredients in a separate bowl first. We are keeping this a one bowl style recipe to save on cleanup.
Step 5: Fold the Batter
Gently fold the wet and dry ingredients together. Use a spatula for this. Stop mixing as soon as the flour streaks disappear. Overmixing can make the Muffins tough. Once combined, gently fold in the finely shredded carrots.
Step 6: Fill and Bake
Spoon the batter evenly into your prepared muffin liners. You want to fill each one just to the top. Sprinkle the shredded sweetened coconut evenly over the top of each muffin. This adds a lovely crunch and flavor.
Step 7: Bake and Cool
Place the tray into the oven and bake for 20 to 25 minutes. You will know they are done when a toothpick inserted into the center comes out clean. Let them cool slightly before eating.
How To Store Leftovers
These Muffins store beautifully, making them ideal for meal prep. If you plan to eat them within a few days, keep them in the refrigerator. Place the cooled muffins in a sealed container. They will stay fresh in the fridge for up to 4 days.
If you want to keep them longer, the freezer is your friend. Wrap each muffin individually in parchment paper. Then, place them all in a meal prep container or a freezer safe bag. They will last in the freezer for up to one month. This is perfect for grabbing a quick breakfast on busy mornings.
When you are ready to eat, simply reheat the muffin in the microwave for about 30 seconds. Serve it with a little butter for an extra tasty touch. It tastes just as good as the day it was baked.
Tips
Let us talk about flour. When measuring your flour, make sure to fluff it up first, then spoon it into the cup and level it off. Scooping directly from the bag packs the flour down, which can lead to dry Muffins. We want light and fluffy results here.
For the carrots, grate them finely. Large chunks of carrot can disrupt the texture. Use the smallest holes on your box grater. This helps the carrot melt into the batter, adding moisture without being crunchy. It makes them feel more like Easy Carrot Muffins you would buy at a cafe.
Do not skip the full fat yogurt. I know it is tempting to use light or fat free versions to save calories. But the fat in the yogurt is essential for the tender crumb. It works with the applesauce to keep everything soft.
If you love spices, feel free to increase the cinnamon or add a pinch of nutmeg. The spice blend complements the brown sugar and carrots perfectly. It gives the kitchen that warm, cozy smell while they bake.
Conclusion
I really hope you give these Coconut and Carrot High Protein Muffins a try. It is one of those recipes that sounds a bit unusual but delivers amazing results. The combination of lentils, carrots, and coconut creates a flavor profile that is truly unique.
Whether you need a quick grab and go breakfast or a healthy snack for the kids, these fit the bill perfectly. They are nutritious, delicious, and so easy to make. Plus, you get the satisfaction of knowing you are fueling your body with good ingredients.
So, preheat that oven and get blending. You might just find that Lentil Muffins become your new favorite way to bake. Enjoy the process and the tasty results!
FAQ
Can I Make These Gluten Free Muffins?
Yes, you can adapt this recipe for Gluten Free Eating. Simply swap the all purpose flour for a high quality gluten free 1 to 1 baking flour blend. Make sure the blend contains xanthan gum for the best texture. This way, you can enjoy delicious Gluten Free Muffins without sacrificing flavor.
Are These Considered Vegan Sweets?
As written, this recipe contains eggs and yogurt, so they are not Vegan Sweets. However, you can experiment with flax eggs and a plant based yogurt if you want to make them vegan. The texture might change slightly, but the flavors will still be great.
Can I Use Red Lentils Instead?
I recommend sticking to brown lentils for this recipe. They have a mild, earthy flavor that blends well with the cinnamon and sugar. Red lentils can sometimes be too mushy or have a stronger taste that might not work as well in Sweet Recipes like this one.
Is This A Good Second Breakfast Option?
Absolutely. If you are a fan of Second Breakfast, these are ideal. They are light enough not to weigh you down but filling enough to tide you over until lunch. Pair one with a piece of fruit for a balanced mid morning meal.
Coconut Carrot High Protein Muffins
Fuel your day with these delicious, wholesome muffins. Packed with protein from a secret ingredient—lentils—and natural sweetness from carrots, these fluffy Coconut Muffins are a healthy and satisfying breakfast or snack. They stay moist for days and are perfect for busy mornings!
Requirements
Ingredients
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature when your batter is ready. Line a standard muffin tray with parchment paper or silicone liners. This step is crucial to prevent the muffins from sticking to the pan.
- Take your drained and rinsed brown lentils and add them to a food processor. Blend them until they are completely smooth. If you do not have a food processor, do not worry. You can mash them with a fork or a potato masher until puréed. You want a smooth consistency so they blend well into the batter.
- Measure out exactly ¾ cup of the lentil purée you just made. Transfer it to a large mixing bowl. Now, add the eggs, unsweetened applesauce, vanilla extract, full fat yogurt, and brown sugar. Use a whisk or spoon to mix everything until it is fully combined and smooth.
- To the same bowl with the wet mixture, add the all purpose flour, cinnamon, baking soda, and baking powder. There is no need to mix the dry ingredients in a separate bowl first. We are keeping this a one bowl style recipe to save on cleanup.
- Gently fold the wet and dry ingredients together. Use a spatula for this. Stop mixing as soon as the flour streaks disappear. Overmixing can make the muffins tough. Once combined, gently fold in the finely shredded carrots.
- Spoon the batter evenly into your prepared muffin liners. You want to fill each one just to the top. Sprinkle the shredded sweetened coconut evenly over the top of each muffin. This adds a lovely crunch and flavor.
- Place the tray into the oven and bake for 20 to 25 minutes. You will know they are done when a toothpick inserted into the center comes out clean. Let them cool slightly before eating.
Notes
These Muffins store beautifully, making them ideal for meal prep. If you plan to eat them within a few days, keep them in the refrigerator. Place the cooled muffins in a sealed container. They will stay fresh in the fridge for up to 4 days.
If you want to keep them longer, the freezer is your friend. Wrap each muffin individually in parchment paper. Then, place them all in a meal prep container or a freezer safe bag. They will last in the freezer for up to one month. This is perfect for grabbing a quick breakfast on busy mornings.
When you are ready to eat, simply reheat the muffin in the microwave for about 30 seconds. Serve it with a little butter for an extra tasty touch. It tastes just as good as the day it was baked.
Let us talk about flour. When measuring your flour, make sure to fluff it up first, then spoon it into the cup and level it off. Scooping directly from the bag packs the flour down, which can lead to dry Muffins. We want light and fluffy results here.
For the carrots, grate them finely. Large chunks of carrot can disrupt the texture. Use the smallest holes on your box grater. This helps the carrot melt into the batter, adding moisture without being crunchy. It makes them feel more like Easy Carrot Muffins you would buy at a cafe.
Do not skip the full fat yogurt. I know it is tempting to use light or fat free versions to save calories. But the fat in the yogurt is essential for the tender crumb. It works with the applesauce to keep everything soft.
If you love spices, feel free to increase the cinnamon or add a pinch of nutmeg. The spice blend complements the brown sugar and carrots perfectly. It gives the kitchen that warm, cozy smell while they bake.
Nutrition
Calories
Sugar
Fat
Carbs
