Description
These Banana Lentil Muffins are a wholesome and moist treat, perfectly blending the natural sweetness of ripe bananas with the protein-packed goodness of red lentils. Made with whole wheat flour and flavored with cinnamon and vanilla, these muffins offer a nutritious twist on a classic snack that’s vegan-friendly and great for breakfast or anytime energy boosts.
Ingredients
Wet Ingredients
- 1 cup cooked red lentils
- 1 cup mashed very ripe bananas (usually 2 to 3 large bananas)
- ½ cup unsweetened applesauce
- ½ cup extra virgin olive oil (can substitute avocado or coconut oil or melted butter)
- 1 egg (beaten)
- 2 teaspoons vanilla flavoring
Dry Ingredients
- 1.25 cups whole wheat flour
- 1.5 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners or grease it well. Alternatively, you can use a silicone muffin tray without liners for easy release.
- Mash Lentils and Combine Wet Ingredients: In a large bowl, mash the cooked red lentils thoroughly if they aren’t already smooth. Add the mashed bananas, unsweetened applesauce, extra virgin olive oil, beaten egg, and vanilla flavoring. Whisk all these wet ingredients together until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, and ground cinnamon. Ensure these are evenly mixed.
- Combine Wet and Dry Mixtures: Add the dry ingredient mix to the wet ingredients bowl. Using a rubber spatula, fold gently until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Tray: Spoon the batter evenly into the prepared muffin tray’s cavities, filling each about ¾ full to allow room for rising.
- Bake the Muffins: Place the tray in the preheated oven and bake for 20 to 25 minutes. To check doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready.
- Cool and Serve: Remove the muffins from the oven and let them cool completely in the tray or on a wire rack before serving to enhance texture and flavor.
- Leave a Review: Enjoy your muffins and consider leaving a rating or review through the recipe card or comments section to share your experience.
Notes
- Cook lentils fully and drain well before mashing for the best texture.
- Using very ripe bananas enhances natural sweetness and moisture.
- You can substitute the egg with a flax egg to make this recipe vegan.
- These muffins freeze well – store in an airtight container for up to 2 months.
- For added texture, consider mixing in chopped nuts or seeds.
