These Lentil Banana Muffins are the perfect on-the-go breakfast. They’re kid-friendly and packed with fiber and protein. Plus you can’t even taste the lentils!
{Originally published 12/2012. Update 6/2018 and 6/2021}
Hi Friends!
I first shared this recipe for Lentil Banana Muffins way back in 2012 and I’m still making it! If you were to ask my kids for their favorite banana muffins recipe, this would be it. In fact, it’s their favorite muffin recipe of all time. I make them weekly- sometimes multiple times per week.
You may be thinking that these banana lentil muffins sound pretty gross, but I promise you don’t taste the lentils. If I’ve learned one thing about bananas it’s that they do a great job covering the taste of other things. So this is an easy way to boost the fiber and protein content of your muffins.
Ingredients to make lentil banana muffins:
- Lentils – I use brown or green in these muffins but I’ve also had people tell me red lentils work fine!
- Bananas – The riper the better to help add sweetness.
- Oil – I use avocado oil but any mild-flavored oil will work.
- Egg – You can sub a flax egg very easily for a vegan version.
- Sugar – You can use white sugar or sub maple syrup in this recipe.
- Oats- Rolled oats work perfectly!
- Flour – I use white whole wheat flour. AP flour will also work.
- Baking soda, vanilla and cinnamon
- Chocolate chips – optional but encouraged 🙂
How do you cook lentils?
The good thing about lentils is that they freeze really well! I often cook an entire bag of lentils at once and then portion into one cup portions and freeze. Then i can just defrost in the fridge or microwave as needed.
To cook my lentils I just put in a pot with a lot of water (they will expand when cooked so use plenty of water). Cover the pot, bring to a boil, then turn the heat down, crack the lid and simmer for 12-14 minutes. Then drain the water and use as needed!
More details:
So when should you enjoy these banana lentil muffins? Anytime! They’re great breakfast muffins for kids or adults because they’re full of protein and fiber! If you want to serve them to babies, you can leave out the sugar or swap in some baby food prunes for added sweetness! In addition, they freeze well so you can easily make a double batch and pull them out later!
Lentil Banana Muffins
Here’s the full recipe.
PrintLentil Banana Muffins
These Lentil Banana Muffins make a healthy, high-fiber breakfast or snack. They’re kid-friendly and freeze well. And I promise you can’t even taste the lentils!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Makes 12 large muffins 1x
Ingredients
- 1 cup cooked green or brown lentils (approx 1/3 cup dry)
- 3/4 cup mashed banana (2–3 medium)
- 1/4 cup oil (i used avocado oil)
- 1 egg
- 1/4 c sugar
- 1 tsp vanilla
- 2/3 c oats
- 2/3 c white whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Add cooked lentils, oil, banana, egg, sugar and vanilla to a food processor and process until smooth.
- Add oats, flour, baking soda, and cinnamon and process until just mixed.
- Add chocolate chips and pulse a couple of times to combine.
- Scoop into greased muffin tins and bake at 375 for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Notes
- You can leave out the sugar for babies under one, or swap in baby food prunes or a couple of dates for sweetness.
- Red lentils should also work fine in this recipe.
- To freeze, cool completely, wrap in plastic wrap and put in a freezer safe bag.
These muffins freeze well so feel free to make a double batch. Like chocolate? Try these Chocolate Lentil Bars!
Want more muffin and bar recipes we love?
- Kid-Friendly Baking Recipes (this is a big roundup of all my fav muffins and bars)
- Sweet Potato White Bean Bars
- Carrot Oat Bars
- Carrot Applesauce Muffins
- Zucchini Carrot Apple Muffins
Enjoy!
–Lindsay–
