Summer break is officially over and what’s yet to come will be a new and hopefully positively exciting life time. Lots of things are uncertain still, but what’s certain already is that time will be more scarce than ever.

So, I’m prepping already to be soon prepping like a super-duper pro. Here is recipe number 1 of my latest creations:

As usual, the vegan meal prep recipes require little equipment and hardly any exotic ingredients. For the Vegan Lentil Breakfast Muffins all you need is (affiliate links)

• 12 cup muffin tin
• Measuring cups
• Box grater
• Maple syrup

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Vegan Lentil Breakfast Muffin

These Vegan Lentil Breakfast Muffins are perfect for an easy grab-and-go breakfast or snack! Kid-friendly, added veggies and packed with fiber and protein. And, no, you can’t even taste the lentils!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Dessert

Cuisine: American, Vegan

Keyword: BLW, breakfast, freezer friendly

Servings: 12

Ingredients

• 2 tbsp ground flax seeds
• 5 tbsp water
• 1 cup unsweetened apple sauce sub: mashed banana
• 1 cup brown lentils cooked and cooled // about ⅓ cup dry
• ¼ cup coconut oil sub: avocado oil
• ¼ cup unsweetened almond milk
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 2 tsp apple cider vinegar
• 1½ cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 cup grated carrot
• nut of your choice to taste // optional

Instructions

• Preheat your oven to 350 ℉ and line a 12-cup muffin tin with liners. Set aside.
  
  
• Make your flax egg by combine flax seed meal and water in a small bowl and let it sit for about 2 minutes until it turns into a gel.
  
• Add the jelly flax egg to a blender along with the maple syrup, apple sauce, lentils, coconut oil, apple cider vinegar, almond milk, and vanilla extract. Blend until smooth.
  
  
• Add flour, baking powder, baking soda, salt and cinnamon and process until just mixed being careful not to overprocess.
  
  
• Into the dough, fold in grated carrots and nuts (if using).
  
  
• Portion batter into your prepared muffin tin and top with extra nuts if desired.
  
  
• Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
  
  
• Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.