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 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.
So be brave and give these a try. You won’t regret it!
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 muffins 1x
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
- Preheat oven to 375 degrees.
- Add cooked lentils and oil to a food processor and process until smooth.
- Add mashed banana, egg, sugar and vanilla and process again.
- Add oats, flour, baking soda, and cinnamon and process until just mixed.
- Add chocolate chips and pulse a couple times to combine.
- 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!
These muffins freeze well so feel free to make a double batch.
Let’s chat: Have you ever baked with lentils?
Enjoy!
–Lindsay–
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.
i agree!!
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… 😉
def not the only one! i remembered to link up today!
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!
me too!!
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!
lentil granola?! i need that recipe!
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!
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!
black beans are next on my list!
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!
haha beano for the win! i actually saw lentils in baked goods for the first time at FNCE this year!
Yummmmmmmmmmmmers!
I’ve only added lentils in my crockpot dishes – this looks like a recipe I could handle I’m gonna try it!
yay! let me know how it turns out 🙂
These look yummy! I always end up with extra lentils after I make sloppy joes. Can’t wait to try these!
let me know what you think!
great idea!!! I think lentils would make them more dense and hearty but not taste bad. Brilliant Linz, as usual.
hehe thanks lady!
Confession: I’ve never cooked with lentils. Going to have to try these!
get on it girl!!!! i throw them in everything 🙂
Can I add a sugar substitute such as Splenda instead of sugar to make this more diabetic friendly?
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.
Thank you. Banana is a problem for me… I might cut that in half and add Splenda. Wish I had some now!
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 🙂
After trying your chickpea cookie dough, I’m not afraid of strange sounding concoctions anymore!
Thanks for sharing Lindsay!
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! 🙂
Never thought about using lentils to bake with. Pretty cool! I’ll have to try this out.
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!
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!
Not gonna lie….I NEVER would have thought to use the lentils like that, but now I want to! Great idea 🙂
These look SO good!! I might have to let some bananas sit around a little longer so I can make these!
Lentils in a muffin?? Never would have thought of that! Brilliant!
These look incredible!! Can’t wait to try them!
I love how little sugar you need when cooking with bananas! I’ve never baked with lentils, but these sound great 🙂
You have the best recipes to hide healthy nutrition for children!! I love it!!
HI –
I have a sensitivity to oats and wheat. Would almond flour work in place of both?
I’d say it’s worth a shot. i rarely bake with almond flour so i’m not super familiar with how it bakes.
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!!
Hmm you could add a bit more oil or try baking for a little less time or maybe at a lower temp?
These muffins look delicious! Would gluten free flour work?
I’d assume if it’s a 1:1 gf flour it should sub fine.
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)
yay!!! so glad to hear it!
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.
★★★★★
yay! glad to hear it!
So good! You cannot even taste the lentils
★★★★★
Thoughts on making it sugar free to give to baby?
you could leave out the sugar!
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!
★★★★★
I made these with blueberries instead of chocolate chips and they are delicious! Can’t taste the lentils.
★★★★★
Can I use pinto or black beans instead of the lentils?
i don’t think so. they both have stronger flavors than lentils
Hi. What kind of oats do you use? I have the 1-minute quick oats. Will that work? Thank you!
i haven’t tried them but i think they’ll be just fine!
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.
yep. Same quantity and it will work fine
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.
★★★★★
My kids love them!
★★★★★
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!
★★★★★
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.
★★★★★
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.
★★★★★
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.
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!
★★★★★
Would canned lentils work?? I know it’s not the best but I already have those on hand!
yep! Just rinse them first.
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
★★★★★
Do you have to cook the lentils first or can you add them uncooked? If added uncooked, will they be hard?
yes they need to be cooked first. Or you can buy pre-steamed lentils or use canned lentils.