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Banana Lentil Muffins Recipe

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4.2 from 15 reviews

Delicious and nutritious Banana Lentil Muffins combining ripe bananas and cooked lentils for a moist, protein-packed treat sweetened naturally with maple syrup. Perfect as a healthy breakfast or snack, these whole wheat muffins are studded with mini chocolate chips and baked to golden perfection.

Ingredients

Wet Ingredients

  • 2 large eggs
  • ⅓ cup maple syrup (or honey)
  • ¼ cup plain Greek yogurt (low fat or full fat for best results)
  • ¼ cup avocado oil (or neutral oil)
  • 2 teaspoons vanilla flavoring
  • 1 ¼ cup ripe, mashed bananas (about 2 large bananas)
  • 1 cup cooked red lentils (cooled and well drained; green or brown lentils also work)

Dry Ingredients

  • 1½ teaspoons cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups whole wheat flour
  • ¼ cup mini chocolate chips (+ extra for topping, if desired)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃) and line a 12-hole muffin tin with paper liners. Set aside.
  2. Blend Wet Ingredients: In a blender, combine the eggs, maple syrup or honey, avocado oil, Greek yogurt, vanilla flavoring, mashed bananas, cooked and drained lentils, cinnamon, baking powder, baking soda, and salt. Add the wet ingredients at the bottom to help the blades blend smoothly. Blend until you achieve a smooth, uniform puree.
  3. Mix in Dry Ingredients: Pour the blended mixture into a medium bowl. Sprinkle the whole wheat flour and mini chocolate chips over the top. Gently fold the flour and chips into the wet mixture until just combined, being careful not to overmix to keep the muffins light and tender.
  4. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups. Optionally, sprinkle extra mini chocolate chips on top of each muffin for added texture and appearance.
  5. Bake: Bake in the preheated oven for 20-22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean. Alternatively, use a kitchen thermometer to check that the muffins reach an internal temperature of 200℉ (93℃), ensuring they’re fully cooked but moist.
  6. Cool and Store: Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to one month.

Notes

  • Using ripe bananas enhances natural sweetness and moisture in the muffins.
  • Cooked red lentils add protein and fiber, making these muffins more filling and nutritious.
  • Be careful not to overmix the batter once you add the flour to prevent dense muffins.
  • Mini chocolate chips can be omitted for a dairy-free or less sweet option.
  • Leftover muffins freeze well and can be thawed overnight or warmed briefly in the microwave.
  • Internal temperature check at 200℉ ensures perfect baking without dryness.

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