Name: Banana Lentil Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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 oil, coconut oil, or melted butter); 1 egg (beaten); 2 teaspoons vanilla extract; 1.25 cups whole wheat flour; 1.5 teaspoons baking powder; ¾ teaspoon baking soda; ½ teaspoon ground cinnamon

Jump to Recipe

Introduction

These Banana Lentil Muffins are a wholesome and delicious way to enjoy a nutritious snack or breakfast. Combining the natural sweetness of ripe bananas with the protein-packed goodness of lentils, they are moist, flavorful, and easy to make.

A shiny metal bowl filled with thick, light beige batter that has a slightly lumpy texture, seen from above on a white marbled surface. Inside the bowl, a yellow spatula with a wooden handle is partially submerged on the right side, mixing the batter. The batter spreads evenly, with some swirls and ridges visible. Photo taken with an iphone --ar 4:5 --v 7

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 extract
1.25 cups whole wheat flour
1.5 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon ground cinnamon

Instructions

Step 1: Preheat the oven to 350 degrees F. Line or grease a muffin tray. Alternatively, use a silicone muffin tray without liners for easy removal.
Step 2: In a large bowl, mash the cooked lentils if they are not already smooth. Add the mashed banana, applesauce, olive oil, beaten egg, and vanilla extract. Whisk until well combined.
Step 3: In a separate bowl, combine the whole wheat flour, baking powder, baking soda, and ground cinnamon. Add the dry ingredients to the wet ingredients bowl.
Step 4: Mix the batter gently with a rubber spatula until just combined, taking care not to overmix.
Step 5: Spoon the batter evenly into the muffin tray, filling each cavity about ¾ full.
Step 6: Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool completely before serving.

Tips & Variations

For a sweeter muffin, add ¼ cup honey or maple syrup to the wet ingredients.
Try adding chopped nuts or chocolate chips for extra texture and flavor.
If you prefer gluten-free, substitute whole wheat flour with your favorite gluten-free flour blend.
Use ripe bananas for the best natural sweetness and moisture.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Eleven small, round muffins with a cracked top and light brown color are spread out on a white marbled surface. Two whole yellow bananas with brown spots are placed diagonally on opposite edges of the image. There are sprinkles of light brown cinnamon powder scattered around the muffins on the surface. A white spoon holding a small amount of mashed banana is near the center, and a white bowl filled with mashed banana sits near the top right with a beige cloth next to it. The overall look is simple and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lentils?

Red lentils are preferred because they cook quickly and mash easily, but you can use yellow lentils as a substitute. Other lentils may affect the texture and cooking time.

Are these muffins suitable for vegan diets?

This recipe contains an egg, but you can substitute it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make it vegan-friendly.