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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.

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 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

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