Banana Lentil Muffins
Yield: 12
Ingredients
- 1 cup cooked green lentils (black lentils also work, 1 cup cooked = 1/3 cup dry)
- 3/4 cup (~2-3 medium) mashed ripe banana (you can also use frozen ripe bananas, just strain off the extra water)
- 1/4 cup avocado oil
- 1 egg (can also make it vegan with a flax egg)
- 1/4 cup maple syrup
- 3 pitted dates , chopped
- 1 tsp vanilla
- 2/3 cup rolled oats (if you find the batter too runny or want to thicken it up)
- 2/3 cup whole wheat pastry flour or white whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- *Optional (1/4-1/2 cup blueberries, sliced strawberries or chocolate chips for some extra sweetness)
Notes
Kid Tip: Let your kids help dump the ingredients as age appropriate.
- Babies: For babies on solids under 12 months, omit the maple syrup.
- Flax egg: If you want to make these vegan or have an egg allergy in your house, replace the egg with a flax egg (combine one tablespoon of flaxseed meal with three tablespoons of water and let it sit for 5 minutes).
Instructions
- Preheat oven to 375 degrees and line a muffin tin with cupcake liners or grease the muffin tin.
- In a food processor or blender, blend together the cooked lentils, banana, oil, egg, maple syrup, dates, and vanilla until smooth.
- Add the dry ingredients (oats, flour, baking soda, and cinnamon) and process until just mixed together. Don't over-process.
- Add in any optional add-ins such as blueberries, chopped strawberries, or chocolate chips.
- Scoop batter into the muffin tins and fill them up about 3/4 of the way.
- Bake in over for 18 minutes or until a toothpick inserted into the center comes out clean.
- Serve immediately or store fridge for 4 days or freeze up to 3 months.