Step 1

Preheat the oven to 350°F.

Step 2

Line a standard-sized muffin tray with parchment or silicone liners and set aside.

Step 3

Add the lentils to a food processor and process until smooth. You can also mash with a fork or potato masher.

Step 4

Measure out ¾ cup of the lentil purée, and mix in a large bowl with the eggs, applesauce, vanilla, yogurt and brown sugar.

Step 5

Add in the flour, cinnamon, baking soda and baking powder.

Step 6

Mix the wet and dry ingredients together until just combined (do not over-mix). Fold in the carrots.

Step 7

Spoon the mixture into the muffin liners, filling just to the top. Sprinkle with the coconut.

Step 8

Bake for 20-25 minutes, or until a toothpick comes out clean.

Step 9

Store in a sealed container in the fridge for up to 4 days.

Step 10

Store wrapped in parchment paper in a meal prep container in the freezer for up to 1 month.

Step 11

Reheat and serve with butter.