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Savory Red Lentil and Carrot Muffins with Turmeric and Cumin

By Beginnerbakes Editorial TeamPublished Apr 20, 2026 | Updated Jul 11, 2026
Mediterranean 40 mins Beginner-friendlyEasyStep By StepSavory Bakes

Savory Red Lentil and Carrot Muffins with Turmeric and Cumin with measured ingredients, 40-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Savory Red Lentil and Carrot Muffins with Turmeric and Cumin
Prep 15 min
Cook 25 min
Total 40 min
Servings 12
Difficulty easy
Cuisine Mediterranean

Recipe Details

Prep15 min
Cook25 min
Total40 min
Servings12
Difficultyeasy
CuisineMediterranean
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Ingredients

Servings 12
  • 1 cup red lentils (rinsed and drained)
  • 1 cup water
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup grated carrot (about 2 medium carrots)
  • 1/2 cup unsweetened plant-based milk (such as oat or soy milk)
  • 1/4 cup olive oil
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water (for flax egg)
  • 2 tablespoons maple syrup or agave (optional, balances spices)
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Cook the red lentils by combining rinsed lentils and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes until soft and most water is absorbed. Remove from heat and let cool slightly.
  3. Meanwhile, prepare the flax egg by mixing 2 tablespoons ground flaxseed with 6 tablespoons water in a small bowl. Let sit for 5 minutes to thicken.
  4. In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, turmeric, cumin, and salt until combined evenly.
  5. Add the grated carrot and chopped parsley (if using) into the dry ingredients and mix gently to combine.
  6. In a separate bowl, blend the cooked red lentils, plant-based milk, olive oil, flax egg, and maple syrup (if using) until smooth and well mixed.
  7. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined to maintain tender muffins. Avoid overmixing.
  8. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  9. Bake for 22-25 minutes or until muffin tops are firm and a toothpick inserted into the center comes out clean.
  10. Remove muffins from the oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer shelf life.

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