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Banana Lentil Muffins Recipe

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★★★★★

4.5 from 111 reviews

These Banana Lentil Muffins are a wholesome and delicious treat, combining the natural sweetness of ripe bananas with the protein-packed goodness of red lentils. Made with whole wheat flour and healthy fats, they make a nutritious breakfast or snack option that’s both filling and flavorful.

Ingredients

Scale

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 oil, coconut oil, or melted butter)
  • 1 egg (beaten)
  • 2 teaspoons vanilla extract

Dry Ingredients

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a muffin tray with liners or grease it well. Alternatively, a silicone muffin tray without liners can be used for easy removal.
  2. Mash Lentils and Combine Wet Ingredients: In a large bowl, mash the cooked red lentils thoroughly if not already smooth. Add the mashed bananas, unsweetened applesauce, extra virgin olive oil, beaten egg, and vanilla extract. Whisk all wet ingredients together until fully combined and smooth.
  3. Mix Dry Ingredients: In a separate bowl, mix together the whole wheat flour, baking powder, baking soda, and ground cinnamon until evenly distributed.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients bowl. Use a rubber spatula to fold and mix gently until the batter is just combined without overmixing.
  5. Fill Muffin Tray: Spoon the batter into the prepared muffin tray, filling each cavity about three-quarters full to allow room for rising.
  6. Bake: Place the tray in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  7. Cool and Serve: Allow the muffins to cool completely in the tray before removing and serving to retain their shape and texture.
  8. Optional Feedback: Leave a rating or review by tapping the stars on the recipe card or in the comments section to share your experience.

Notes

  • Using very ripe bananas enhances the natural sweetness of the muffins.
  • You can substitute extra virgin olive oil with avocado oil, coconut oil, or melted butter based on preference.
  • Ensure the red lentils are well-cooked and mashed for the best texture.
  • Do not overmix the batter once dry ingredients are added to prevent tough muffins.
  • Cooling completely before serving helps muffins set and maintain shape.
  • These muffins freeze well; store in an airtight container for up to 2 months.

Keywords: banana lentil muffins, healthy muffins, whole wheat muffins, baked lentil recipe, vegetarian breakfast, healthy snack

Find it online: https://recipeswithmia.com/banana-lentil-muffins-recipe/