Banana lentil muffins. Yes, you read that right – banana LENTIL muffins. Lentils can be used in baking.
Including lentils in baking is a fantastic way to reduce the amount of refined flour we eat and get more iron, fibre, and protein. Take note parents of picky eater kiddos who don’t like most protein or iron-rich foods. Tip: Serve the muffins with a source of vitamin C (such as berries) to maximize absorption of that iron.
We made this recipe for mini muffins, so that they’re a good size for little hands (and tummies). Us big kids can choose to eat 2 – 3 of them in the place of a regular-size muffin. Or bake yours in a regular-size muffin tray and adjust the baking time. We didn’t test the baking time for regular-size muffins so I don’t have a time to give you (sorry). Keep a close eye on them and use the ever-trusty toothpick-in-the-centre test.
Banana Lentil Muffins Ingredients
1 cup of ripe bananas (or 2 ripe medium bananas)
1 cup red or green lentil puree (1 cup of lentils boiled in water for 40-45 minutes, drained then pureed)
¼ cup of maple syrup
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/2 cup of oat flour (blended old fashioned oats)
1/2 cup of all purpose flour
1/2 cup oil (vegetable, avocado, canola or olive)
1/2 cup of chocolate chips (optional)
1/4 cup of crushed walnuts (optional)
Banana Lentil Muffins Directions
- Preheat oven to 300°F (150°C).
- In a bowl, combine all wet ingredients (egg, oil, maple syrup, bananas, lentil purée and vanilla. Mix well.
- In a separate bowl, mix all the dry ingredients together (flour, oat flour, baking soda, baking powder, walnuts and chocolate chips).
- Stir into the egg mixture until mixed.
- Grease the muffin tins with oil.
- Bake for 15-20 minutes.
Check out more healthy kid-friendly recipes.