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–+ servings

Banana Lentil Muffins

Prep Time:15 minutes
Cook Time:18 minutes
Yield: 12
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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.