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Spiced Carrot Lentil Mini Muffins

Makes 24 mini muffins

 

Ingredients

  • 1 tsp. vanilla extract
  • 1/3 cup unsweetened applesauce
  • 2 eggs
  • ¾ cup brown sugar or coconut sugar
  • 1 cup cooked lentil puree
  • 1 cup shredded carrots
  • 1 ¾ cups whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ginger

Preparation

  1. Preheat oven to 350 °F and line muffin tins.
  2. In a medium bowl, combine sugar, vanilla, apple sauce and mix well. Add lentil puree, eggs, and shredded carrots.
  3. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and ginger in a separate bowl.
  4. Blend wet ingredients with dry ingredients until fully combined.
  5. Pour batter into muffin pan and bake at 350 °F for 20-25 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
  6. Remove from oven and let cool for a few minutes before transferring to a cooling rack.

Nutritional Analysis

Per mini muffin

  • 118 calories
  • 1 g fat
  • 4.5 g protein
  • 24.5 g carbohydrate (20.5 g available carbohydrate)
  • 4 g fibre
  • 150 mg sodium

Revive Servings

  • 1 grains and starch
  • 0.25 protein
  • 0.25 vegetables
  • 0 fruit
  • 0 fat
  • 0 dairy