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Lentil Banana Muffins

July 1, 2018 by Lindsay 106 Comments

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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! 

Lentil Banana Muffins - perfect for breakfast or snack

{Originally published December 2012. Photos and post updated June 2018}

Hi Friends!

I first shared this recipe wayyyyyy back in 2012. Recently I was looking through some of my old blog recipes and I came across these. Honestly, I hadn’t made them in about 5 years and had pretty much forgotten about them. I decided to give the recipe another try after making a few tweaks and I gotta tell you, I’m impressed with them.

You may be thinking that these sound pretty gross, but I promise you don’t taste the lentils. Trust me…both of my kids ate them and immediately asked for more…so you know that’s a good sign since they wouldn’t touch a lentil with a 10-foot pole served any other way. 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.

Banana muffins made with lentils

So be brave and give these a try. You won’t regret it!

Print

Lentil Banana Muffins

Lentil Banana Muffins - perfect for breakfast or snack

★★★★★

5 from 28 reviews

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!

  • Author: Lindsay
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Makes 12 muffins 1x
Scale

Ingredients

  • 1 cup cooked green lentils (approx 1/3 cup dry)
  • 3/4 cup mashed banana
  • 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

  1. Preheat oven to 375 degrees.
  2. Add cooked lentils and oil to a food processor and process until smooth.
  3. Add mashed banana, egg, sugar and vanilla and process again.
  4. Add oats, flour, baking soda, and cinnamon and process until just mixed.
  5. Add chocolate chips and pulse a couple times to combine.
  6. Scoop into greased muffin tins and bake at 375 for 18-20 minutes or until a toothpick inserted into center comes out clean.

Notes

You could also probably use red lentils for this recipe but I haven’t tried!

Did you make this recipe?

Tag @theleangreenbean on Instagram

These muffins freeze well so feel free to make a double batch.

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! 

Let’s chat: Have you ever baked with lentils?

Enjoy!
–Lindsay–

 

Filed Under: Baking, Breakfast, Snack Tagged With: Banana, Chocolate Chips, Lentils, Oats, Oil, Sugar, White Whole Wheat Flour

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

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Comments

  1. Debbie @ Live from La Quinta says

    December 28, 2012 at 12:23 AM

    I may be in the minority, but the lentils don’t bother me at all. I think it is a great way to add healthy protein to your recipe.

    Reply
    • Lindsay says

      December 28, 2012 at 10:06 AM

      i agree!!

      Reply
  2. Laura @ Sprint 2 the Table says

    December 28, 2012 at 12:39 AM

    Dooood… this is a #strangebutgood if I ever saw one!!! I love this idea – lentils are a great way yo add protein – I bet these muffins will keep you full for a while!

    P.S. So glad I’m not the only one that misplaces my recipe scraps… 😉

    Reply
    • Lindsay says

      December 28, 2012 at 10:06 AM

      def not the only one! i remembered to link up today!

      Reply
  3. Kareen says

    December 28, 2012 at 1:29 AM

    I tried samples of lentil muffins at the Food and Nutrition Expo this year and was impressed. Thanks for posting your recipe – glad you found it!

    Reply
    • Lindsay says

      December 28, 2012 at 10:06 AM

      me too!!

      Reply
  4. Angela @ Happy Fit Mama says

    December 28, 2012 at 5:11 AM

    Nice! I’ve put lentils just about in everything but never muffins. Lentil granola is one of my favorite nontraditional ways. Wish I would have saw this recipe yesterday – I made coconut banana bread but would have loved to try this. Next time!

    Reply
    • Lindsay says

      December 28, 2012 at 10:06 AM

      lentil granola?! i need that recipe!

      Reply
      • Sarah says

        July 2, 2018 at 7:01 AM

        I know this comment is going on 6 years old but I usually soak red lentils for a few hours and then roast them in the oven with a little oil and salt, they come out nutty and crunchy and are a great addition to granola!

        Reply
  5. Erica { EricaDHouse.com } says

    December 28, 2012 at 6:50 AM

    I forgot you shared a photo of these and I was looking forward to the recipe! I don’t mind trying ‘weird’ things like lentils (or black beans!) in my sweets. I can’t wait to see how it turns out!

    Reply
    • Lindsay says

      December 28, 2012 at 10:06 AM

      black beans are next on my list!

      Reply
  6. The Candid RD says

    December 28, 2012 at 7:20 AM

    So….let me get this straight. I would have to take a BEANO with these muffins?! lol. Interesting. Where do you come up with these Lindsay?! I love it!

    Reply
    • Lindsay says

      December 28, 2012 at 10:05 AM

      haha beano for the win! i actually saw lentils in baked goods for the first time at FNCE this year!

      Reply
  7. Kierston says

    December 28, 2012 at 7:43 AM

    Yummmmmmmmmmmmers!

    Reply
  8. [email protected] Itz Linz says

    December 28, 2012 at 7:45 AM

    I’ve only added lentils in my crockpot dishes – this looks like a recipe I could handle I’m gonna try it!

    Reply
    • Lindsay says

      December 28, 2012 at 10:05 AM

      yay! let me know how it turns out 🙂

      Reply
  9. Pamela Hernandez says

    December 28, 2012 at 7:45 AM

    These look yummy! I always end up with extra lentils after I make sloppy joes. Can’t wait to try these!

    Reply
    • Lindsay says

      December 28, 2012 at 10:05 AM

      let me know what you think!

      Reply
  10. lindsay says

    December 28, 2012 at 8:06 AM

    great idea!!! I think lentils would make them more dense and hearty but not taste bad. Brilliant Linz, as usual.

    Reply
    • Lindsay says

      December 28, 2012 at 10:04 AM

      hehe thanks lady!

      Reply
  11. Madeline @ Food Fitness and Family says

    December 28, 2012 at 8:41 AM

    Confession: I’ve never cooked with lentils. Going to have to try these!

    Reply
    • Lindsay says

      December 28, 2012 at 10:04 AM

      get on it girl!!!! i throw them in everything 🙂

      Reply
  12. Gloria says

    December 28, 2012 at 12:18 PM

    Can I add a sugar substitute such as Splenda instead of sugar to make this more diabetic friendly?

    Reply
    • Lindsay says

      December 28, 2012 at 3:27 PM

      i’d imagine you could…however, i don’t have any experience cooking with splenda so i probably won’t be much help. but since there’s not very much added sugar to begin with it should work if you just leave out the sugar and add a little splenda. like i said, i left the sugar out of mine completely and they were still good.

      Reply
      • Gloria says

        December 29, 2012 at 2:54 PM

        Thank you. Banana is a problem for me… I might cut that in half and add Splenda. Wish I had some now!

        Reply
  13. Aggie says

    December 28, 2012 at 12:34 PM

    wow, what an interesting recipe!! I would totally eat one of these, I can see how the lentils just fall into the background, especially with the banana flavor. I love muffins that you don’t feel bad about eating 🙂

    Reply
  14. Tamara says

    December 28, 2012 at 3:46 PM

    After trying your chickpea cookie dough, I’m not afraid of strange sounding concoctions anymore!
    Thanks for sharing Lindsay!

    Reply
  15. Alysia @ Slim Sanity says

    December 28, 2012 at 4:09 PM

    I have definitely never thought about adding lentils to muffins before! But muffins are one of my favorite things to experiment with.. so I may have to give that at try! 🙂

    Reply
  16. Katie says

    December 28, 2012 at 5:01 PM

    Never thought about using lentils to bake with. Pretty cool! I’ll have to try this out.

    Reply
  17. Danica @ It's Progression says

    December 28, 2012 at 8:02 PM

    I’ve never considered putting lentils into baked goods but I love this idea!! You’re right that bananas cover up the taste of all kinds of things 🙂 yum!

    Reply
  18. Laura @ Mommy Run Fast says

    December 28, 2012 at 10:15 PM

    I do the same thing with my recipes!! This is such a great combo of flavors- I’m really curious to try it! Thanks, Lindsay!

    Reply
  19. Tara | Treble in the Kitchen says

    December 29, 2012 at 7:45 AM

    Not gonna lie….I NEVER would have thought to use the lentils like that, but now I want to! Great idea 🙂

    Reply
  20. Katie @ Talk Less, Say More says

    December 29, 2012 at 8:50 PM

    These look SO good!! I might have to let some bananas sit around a little longer so I can make these!

    Reply
  21. Avery @ Southern Belle Living Well says

    December 30, 2012 at 12:17 AM

    Lentils in a muffin?? Never would have thought of that! Brilliant!

    Reply
  22. Liz @ The Lemon Bowl says

    December 30, 2012 at 9:57 PM

    These look incredible!! Can’t wait to try them!

    Reply
  23. Paige @ Your Trainer Paige says

    December 31, 2012 at 1:08 PM

    I love how little sugar you need when cooking with bananas! I’ve never baked with lentils, but these sound great 🙂

    Reply
  24. Kelli at Hungry Hobby says

    July 2, 2018 at 10:47 AM

    You have the best recipes to hide healthy nutrition for children!! I love it!!

    Reply
  25. Maggie says

    July 2, 2018 at 3:23 PM

    HI –

    I have a sensitivity to oats and wheat. Would almond flour work in place of both?

    Reply
    • Lindsay says

      July 2, 2018 at 7:05 PM

      I’d say it’s worth a shot. i rarely bake with almond flour so i’m not super familiar with how it bakes.

      Reply
  26. Brooke says

    July 7, 2018 at 4:33 PM

    I made these muffins today for my son and they are so good!! You would never know lentils are in them!! I do have one question…do you have any recommendations for high altitude baking? I’m in demver and they turned out a little dry…. great recipe!! Will be making them again!!

    Reply
    • Lindsay says

      July 8, 2018 at 9:03 PM

      Hmm you could add a bit more oil or try baking for a little less time or maybe at a lower temp?

      Reply
  27. Arita says

    September 13, 2018 at 8:34 PM

    These muffins look delicious! Would gluten free flour work?

    Reply
    • Lindsay says

      September 18, 2018 at 2:44 PM

      I’d assume if it’s a 1:1 gf flour it should sub fine.

      Reply
  28. Ashley McLaughlin says

    February 17, 2019 at 10:08 PM

    Just made these with 1/2 green and 1/2 red lentils (ran out of green), frozen thawed banana (strained the water), coconut sugar (for the added caramely flavor), and with a combo of these GF flours: oat flour, almond flour, and Bob’s 1:1 flour. Turned out perfectly. Texture is fluffy and great! Perfect breakfast muffin. — (Also, just a note: I doubled the recipe and it made 17 muffins filling up 3/4 the way in the liners)

    Reply
    • Lindsay says

      February 18, 2019 at 8:35 AM

      yay!!! so glad to hear it!

      Reply
  29. Lauren says

    March 26, 2019 at 7:05 PM

    I’ve made 3 batches of these in less than a month! I have a newborn and eat at least one of these every morning for quick energy. They are so delicious! I added chocolate chips and walnuts and will definitely continue to try different add ins.

    ★★★★★

    Reply
    • Lindsay says

      March 28, 2019 at 12:14 PM

      yay! glad to hear it!

      Reply
  30. Kim says

    May 22, 2019 at 11:56 AM

    So good! You cannot even taste the lentils

    ★★★★★

    Reply
  31. Cecilia says

    June 27, 2019 at 9:08 AM

    Thoughts on making it sugar free to give to baby?

    Reply
    • Lindsay says

      July 6, 2019 at 3:44 PM

      you could leave out the sugar!

      Reply
  32. Maggie says

    July 5, 2019 at 11:11 AM

    I found this recipe via Mama Knows Nutrition. Baking with lentils – amazing! My 13 month old and I both love them and it’s been a great way to get some protein In her as she refuses most meat, beans, etc!

    ★★★★★

    Reply
  33. Delia says

    July 17, 2019 at 10:28 AM

    I made these with blueberries instead of chocolate chips and they are delicious! Can’t taste the lentils.

    ★★★★★

    Reply
  34. Mallory says

    July 27, 2019 at 4:54 PM

    Can I use pinto or black beans instead of the lentils?

    Reply
    • Lindsay says

      July 29, 2019 at 6:38 AM

      i don’t think so. they both have stronger flavors than lentils

      Reply
  35. Cathy says

    July 28, 2019 at 9:16 PM

    Hi. What kind of oats do you use? I have the 1-minute quick oats. Will that work? Thank you!

    Reply
    • Lindsay says

      July 29, 2019 at 6:38 AM

      i haven’t tried them but i think they’ll be just fine!

      Reply
  36. Amy says

    July 28, 2019 at 10:00 PM

    Can I use all purpose flour instead of white whole wheat flour? Would I still use 2/3C? Thank you. I can’t wait to try this recipe.

    Reply
    • Lindsay says

      July 29, 2019 at 6:37 AM

      yep. Same quantity and it will work fine

      Reply
  37. Kim Lacher says

    August 28, 2019 at 10:20 PM

    Just made these- yum! I made them as mini muffins and baked them for 15 minutes. Can’t wait to see if they pass the test with my 4 & 2 year old.

    ★★★★★

    Reply
    • Kim Lacher says

      August 30, 2019 at 11:12 AM

      My kids love them!

      ★★★★★

      Reply
  38. Jessy says

    September 3, 2019 at 9:11 AM

    I make these all the time. Works well with red lentils (I might actually prefer the red actually). I also increase the banana to 1 cup and omit the sugar. Great recipe!

    ★★★★★

    Reply
  39. Laura says

    September 11, 2019 at 10:18 AM

    The kids and I love them! Super easy to make as well. The lentils do not affect the taste either which I wondered about initially.

    ★★★★★

    Reply
  40. Cortnie says

    September 23, 2019 at 2:57 PM

    Oh em gee Lindsay! I made the lentil banana muffins today and they were SOOOOO good. I used almond meal and swerve as replacements. I can’t wait to make them again.

    ★★★★★

    Reply
  41. Marci says

    October 31, 2019 at 6:09 AM

    I have been returning to this recipe regularly and my family loves them. I even replaced the sugar with honey and they still eat them. They’re super yummy with pumpkin purée instead of the banana too.

    Reply
  42. Allie Triola says

    November 22, 2019 at 7:56 PM

    I have made these so many times and they’re always amazing! Super forgiving recipe – I’ve subbed maple syrup for the sugar and tried different types of oil based on what I have on hand and they always come out great!

    ★★★★★

    Reply
  43. Justine says

    January 6, 2020 at 1:07 PM

    Would canned lentils work?? I know it’s not the best but I already have those on hand!

    Reply
    • Lindsay says

      January 9, 2020 at 1:12 PM

      yep! Just rinse them first.

      Reply
  44. Stephanie says

    January 8, 2020 at 12:30 AM

    I’ve made these 4 times now. My 4 year old loves them and he enjoys helping me bake them. So good! They go quick

    ★★★★★

    Reply
  45. Kim says

    January 10, 2020 at 1:20 PM

    Do you have to cook the lentils first or can you add them uncooked? If added uncooked, will they be hard?

    Reply
    • Lindsay says

      January 13, 2020 at 5:17 AM

      yes they need to be cooked first. Or you can buy pre-steamed lentils or use canned lentils.

      Reply
  46. Elly says

    February 13, 2020 at 4:11 PM

    These muffins are a great balance of healthy and tasty… My preschool children love them, and so do my husband and I! I usually add chopped walnuts because I like them.

    ★★★★★

    Reply
  47. Diane says

    March 6, 2020 at 5:26 PM

    I would love to try these muffins. Do you know if almond flour would be a successful substitute for the whole wheat flour?

    Reply
  48. Sonali says

    March 17, 2020 at 9:59 PM

    Delicious! Crowd pleaser!

    ★★★★★

    Reply
  49. Ana says

    March 20, 2020 at 12:13 PM

    I tried this recipe a few weeks back, and they were such a hit! Just the right amount of sweetness, density and the extra nutrition is such a bonus. My son had no idea they had lentils in it. We made a batch and they were gone so quickly, that we made another to freeze.

    ★★★★★

    Reply
  50. Amanda Mitchell says

    March 24, 2020 at 9:18 AM

    This has been our favorite recipe from here! Everyone loves them. Have you ever tried with other beans? We’re all our of lentils and trying not to go to the grocery store right now.

    ★★★★★

    Reply
    • Lindsay says

      March 24, 2020 at 6:26 PM

      i think they would work with white beans!

      Reply
  51. Sarah Jane says

    March 27, 2020 at 10:00 PM

    Made these tonight and they were a huge hit with the whole family and I was able to use up the random bit of lentils hanging out in the pantry, double win!

    ★★★★★

    Reply
    • Lindsay says

      April 3, 2020 at 6:47 PM

      yay!!! love hearing that!

      Reply
  52. Sophie says

    March 31, 2020 at 6:34 PM

    I user brown lentils and they turned out delicious and perfect! My husband and 3 year old loved them! It’s a lot of chocolate chips (in every bite), so if you prefer to taste more muffin and less chocolate, you can use less. Great recipe!!!

    ★★★★★

    Reply
    • Lindsay says

      April 3, 2020 at 6:46 PM

      thank you! glad you liked them!

      Reply
  53. Amy says

    April 4, 2020 at 3:15 PM

    We’ve made these so many times! So fun to make together and so delicious. Thanks for this recipe.

    ★★★★★

    Reply
  54. Michelle T says

    April 9, 2020 at 7:27 PM

    I just have to write a comment saying how much my 2.5 year old and my 9 month old enjoy these muffins. I’ve made them twice now in a month both with and without chocolate and using red lentils (since that’s what I had on hand) and they’ve been a huge hit with a VERY picky eater. The picky eater is so excited about them he easily eat three or four (I use my mini muffin pan so they’re small). They freeze really nicely, too. I do taste the lentil, but it’s not problematic and is well balance by a very, very ripe banana (or two) and the chocolate. Thank you so much for sharing this recipe.

    ★★★★★

    Reply
  55. Julia says

    April 20, 2020 at 9:18 AM

    Great recipe! I made these using red lentils and in place of the chocolate chips I added chopped up apple. Thank you for this recipe! I had a big bag of red lentils in my cupboard and didn’t know what to do with them!

    ★★★★★

    Reply
  56. Jodi says

    April 28, 2020 at 10:21 AM

    Thanks for this recipe! I made them with red lentils which is what I had on hand. I actually used three packages of old quaker apple cinnamon oatmeal that needed to be used up. And decrease the flower to a third of a cup whole wheat pastry flour. I added slivered almonds in place of the chocolate chips and a little extra cinnamon and they came out awesome!

    ★★★★★

    Reply
  57. Emma says

    April 30, 2020 at 6:01 AM

    These are tasty, you can’t tell there’s lentils in there at all

    ★★★★★

    Reply
  58. Jackie says

    June 6, 2020 at 11:15 AM

    Delicious! I made 6 regular and 12 mini muffins and my 2 year old gobbled down 2 mini muffins immediately! I used canned lentils and added an extra tablespoon or two of sugar for our family’s preference. Will make again!

    ★★★★★

    Reply
  59. Kevne Guven says

    June 9, 2020 at 11:26 AM

    These are great! My 2 yr old ate two of them right out of the oven!

    ★★★★★

    Reply
  60. Shien says

    August 21, 2020 at 7:41 AM

    Just discoverd this recipe and we love it. We have made this at least 6 times now and i have substituted with any other beans avail in my pantry at the time and it weoks just as well, with a bit of extra aquafaba. Works a treat! Thanks for the recipe.

    Reply
  61. Arielle Lopez says

    August 23, 2020 at 1:26 PM

    How can I get around making these without the food processor? We have a hand mixer and magic bullet, but the magic billet only has like a 16 oz. container

    Reply
    • Lindsay says

      September 3, 2020 at 9:25 PM

      you can mix the lentils with the liquid ingredients and then transfer to a bowl and make like regular muffins.

      Reply
  62. Lisa says

    September 14, 2020 at 4:44 PM

    These have NO BUSINESS being this good. I just ate 3. For reference, I eye-balled the lentils and oil and used brown sugar instead because I am low on white. I also used red lentils instead because it’s way less cooking time. For fun I put a tsp of baking power as well. These still turned out incredible.

    ★★★★★

    Reply
  63. Vibha Mahadeo says

    September 15, 2020 at 3:16 PM

    I love that these have undetected lentils in them! Another hit in our house but I think I’ll try a bit more banana in them next time.

    ★★★★

    Reply
  64. Lauren says

    November 2, 2020 at 11:58 AM

    These muffins are a constant in our house! SO easy to make and I love than my toddler can help me, with minimal cleanup! Seriously don’t know how I’d get through my days without these on hand.

    ★★★★★

    Reply
  65. Amber Poole says

    December 14, 2020 at 3:39 PM

    I just made these yet again. They are wonderful. I don’t have a food processor so just mix all the ingredients together in one bowl with beaters and they turn out wonderful.

    Reply
  66. Michelle says

    September 13, 2020 at 2:48 PM

    My family and I absolutely love these muffins!! People are always surprised by the fact that they have lentils, so good! I usually double the recipe since one batch does not last too long in my house 🙂 I tend to follow the recipe as it is written, but I decided to swap out the oil last night for non-fat Greek yogurt (equal amounts), cut the sugar to 1/3 cup, and reluctantly lol, cut the choc chips down to 1/2cup — keep in mind these measurements were for a double batch. They came out just as awesome as the first time! My hubby just devoured three haha!

    ★★★★★

    Reply

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lindsay livingston, Registered Dietitian from Columbus, OH, owner of the lean green bean

Hi, I’m Lindsay! I’m a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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Banana Carrot Muffins
easy dinners for nights you don't want to cook
Healthy Freezer Snacks that can be prepped ahead of time
After school snacks for kids
These No-Bake Peppermint Chocolate Bites are simple, healthy and ready in minutes. This gluten-free recipe would make a great addition to your holiday cookie tray!
Made with just 4 ingredients, this recipe for Homemade Whole Wheat Tortillas is easy to make and tastes way better than store-bought!

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