These carrot and lentil cupcakes are a sure way of using up left over veggies. These super tasty and quick cupcakes are great as a snack, filled with sneaky lentils adding extra protein, fibre and extra nutrients.
Carrot and Lentil Cupcakes
Macro breakdown per cupcake: Carbs 20g , Protein 4g , Fats 5g
Equipment
- 2 mixing bowls
- muffin tray
- 6 cupcake cases
Ingredients
- 1 cup plain flour
- 1/4 cup cooked red lentils
- 2 tbsp flaxseeds
- 1 egg
- 1 large carrot
- 3/4 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground cloves
- 2 tbsp oat milk
- 2 tbsp apple sauce
- 2 tbsp olive oil
- 3-4 tbsp water
Instructions
- Pre-heat the oven to 180 degrees C / gas mark 4
- Grab yourself a mixing bowl and combine the flour, flaxseeds, baking powder, cinnamon and ground cloves and give it a good mix
- In a separate mixing bowl grate the carrot then add the cooked lentils, egg, apple sauce, oat milk, oil and give it a good mix.
- Combine the wet ingredients into the flour mix and give it a good mix making sure there are no lumps. If required add the water if the mixture is too thick.
- Place the cupcake cases in the muffin tray and spoon the mixture evenly between the cupcakes and bake in the oven for 18 minutes until golden
- optional extra microwave 1 tbsp peanut butter and drizzle over the top off them once out of the oven and cooled.