Lentil Banana Muffins

Lentil Banana Muffins - perfect for breakfast or snack

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5 from 58 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!


  • 1 cup cooked green or brown lentils (approx 1/3 cup dry)
  • 3/4 cup mashed banana (23 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


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


  • 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.