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Carrot and Lentil Cupcakes

Macro breakdown per cupcake: Carbs 20g , Protein 4g , Fats 5g
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Prep Time 5 minutes
Cook Time 18 minutes
Course Snack
Servings 6 cupcakes
Calories 150 kcal

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.
Keyword Cupcakes