Makes 12 servings (2 mini muffins per serving)

Ingredients

• 1¾ cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground ginger
• ¾ cup packed brown sugar
• 1 tsp vanilla
• ⅓ cup unsweetened applesauce
• 1 cup cooked lentils, cooled and puréed
• 2 large eggs
• 1 cup shredded carrot

Preparation

1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, and ginger. Set aside.
3. In a separate bowl, combine sugar, vanilla, applesauce, lentil purée, eggs and carrots.
4. Add wet ingredients to dry ingredients and stir just until combined. Do not overmix.
5. Pour batter into muffin tin, filling each muffin cup no more than ⅔ full.
6. Bake until toothpick inserted into the center of a muffin comes out clean, about 20 – 25 minutes.
7. Allow to cool in pan on a rack for 5 minutes, then remove muffins from pan and cool fully on a rack.
8. Serve and enjoy!

Nutritional analysis per serving (two mini muffins): 154 calories, 2 g fat, 5 g protein, 32 g carbohydrate (28 g available carbohydrate), 4 g fibre, 206 mg sodium

My Viva Servings: 2 grains

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