Description
Delicious and healthy muffins made with bananas and lentils.
Ingredients
Scale
- 2 large bananas
- 1 cup cooked lentils
- 1 large egg
- 1/4 cup avocado oil (or coconut oil)
- 1/4 cup maple syrup (optional)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup white whole wheat flour (use a gluten free flour blend for gluten free version)
- 1 cup grated carrots
- 1/4 cup chocolate chips (or walnuts)
- 1/4 cup raisins
Instructions
- Preheat your oven to 350°F (180°C). Line a 12-cavity muffin tin with paper/silicone liners or spray with oil.
- In a food processor or blender, process 2 large bananas, 1 cup cooked lentils, 1 large egg, 1/4 cup avocado oil, and 1/4 cup maple syrup until well combined.
- Add 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 pinch salt, and 1 cup white whole wheat flour. Pulse until combined and a batter forms.
- Now add 1 cup grated carrots, 1/4 cup chocolate chips (or walnuts), and 1/4 cup raisins. Pulse just a few times to evenly distribute them into the batter.
- Divide the muffin batter into the prepared baking tin and bake the muffins for 15-18 minutes. When pressing into the tops, the muffins should spring back and not leave an indentation.
- Remove from muffin tin and let cool. Store the muffins in an airtight container for 2-3 days at room temperature, up to 1 week refrigerated, or freeze for 4-6 months.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Store leftovers in an airtight container.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg