Banana Lentil Muffins Recipe

Introduction

Banana Lentil Muffins are a delicious and nutritious treat that combine the natural sweetness of ripe bananas with the protein-packed goodness of red lentils. These moist muffins are perfect for breakfast or a healthy snack anytime.

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

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Line a muffin tray with paper liners or grease it well. A silicone muffin tray without liners also works well.
2. Step 2: In a large bowl, mash the cooked red lentils thoroughly if not already smooth. Add the mashed bananas, applesauce, olive oil, beaten egg, and vanilla extract. Whisk everything together until fully combined.
3. Step 3: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and ground cinnamon. Gradually add the dry ingredients to the wet mixture and gently fold them in using a rubber spatula until just combined. Avoid overmixing.
4. Step 4: Spoon the batter into the prepared muffin tray, filling each cup about three-quarters full.
5. Step 5: Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool completely on a wire rack before serving.

Tips & Variations

• For a nutty twist, add ¼ cup chopped walnuts or pecans to the batter before baking.
• Use coconut oil instead of olive oil for a slightly tropical flavor.
• If you prefer a sweeter muffin, consider stirring in 2 tablespoons of maple syrup or honey.
• Make sure your bananas are very ripe 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, freeze the muffins individually in a sealed bag for up to 2 months. To reheat, thaw at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for these muffins?

Red lentils work best as they become soft and mash easily. Other lentils like green or brown may not mash as smoothly, affecting the muffin texture.

Are these muffins gluten-free?

This recipe uses whole wheat flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.

Banana Lentil Muffins Recipe

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4.6 from 391 reviews

Delicious and nutritious Banana Lentil Muffins that combine the natural sweetness of ripe bananas with the protein-packed goodness of red lentils. These moist, wholesome muffins are perfect for breakfast, snacks, or a healthy treat, made with whole wheat flour and lightly spiced with cinnamon for extra flavor.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 with avocado, 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 the oven: Preheat your oven to 350 degrees F (175 degrees C). Prepare a muffin tray by either lining it with paper liners, greasing it, or using a silicone tray without liners, which is recommended for easy removal.
2. Combine wet ingredients: In a large mixing bowl, mash the cooked red lentils until they are smooth if not already well-mashed. Add the mashed bananas, unsweetened applesauce, extra virgin olive oil, beaten egg, and vanilla extract. Whisk everything together thoroughly until the mixture is uniform.
3. Mix dry ingredients: In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, and ground cinnamon to ensure even distribution of the leavening agents and spice.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients bowl. Using a rubber spatula, fold and mix the batter gently until just combined to avoid overmixing, which can make the muffins dense.
5. Fill muffin tray: Spoon the batter into the prepared muffin cavities, filling each about ¾ full to allow room for rising during baking.
6. Bake: Place the muffin tray in the preheated oven and bake for 20 to 25 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
7. Cool and serve: Remove muffins from the oven and allow them to cool completely in the tray before serving to help them set properly and enhance flavor.
8. Enjoy and review: Once cooled, enjoy these healthy muffins and consider leaving a rating or review to share your experience.

Notes

• Use very ripe bananas for the best natural sweetness and moisture.
• Cook red lentils thoroughly before mashing to avoid any gritty texture.
• Whole wheat flour adds fiber and a nutty flavor, but can be substituted with all-purpose flour if preferred.
• For a vegan version, substitute the egg with a flax egg or other egg replacement and use coconut oil instead of butter or olive oil as needed.
• Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: banana lentil muffins, healthy muffins, whole wheat muffins, protein muffins, gluten free option, vegetarian breakfast, baked muffins