Lentil 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
Scale
- 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.
Find it online: https://www.theleangreenbean.com/lentil-banana-muffins/
