Banana Lentil Muffins

One of my mom wins over the past year or so has been making more healthy snacks. I make copycat zbars, black bean brownie bites, mini funfetti muffins, homemade cheese crackers, and more! These banana lentil muffins are a new favorite to add to our rotation. I like to make a double batch with full-sized muffins for breakfast and mini muffins to have for snacks and to add to school lunches. These muffins took a while to get right to make sure they weren’t too dense and didn’t sink in the middle, but after about a million tests, they’re absolutely perfect. We’ve been devouring them for weeks and now you get to enjoy them too! Whether we enjoy them for breakfast, after school snacks, pack them for a day away from the house, or tuck them into lunchboxes, they’re a banana muffin that everyone will love with some great health benefits.

Ingredients For Banana Lentil Muffins

• Ripe bananas: This recipe only uses honey as a sweetener, so the ripest bananas will give them more natural sweetness. We want lots and lots of brown spots on them or for them to be mostly brown.
• Red lentils: Red lentils cook to a very soft texture and blend so well into these muffins. Cook until very soft and tender and drain very well or the added moisture will cause your muffins to sink!
• Honey: Honey or pure maple syrup will work as a sweetener in this recipe, but I am using honey.
• Eggs: Two eggs work as both a binder and to give these muffins rise.
• Oil: Any mild or flavorless oil will work in this banana muffin recipe, such as avocado oil, olive oil, or grapeseed oil.
• Vanilla and almond extracts: The almond extract is optional if you need to be nut-free, but the combination of both gives a really lovely flavor to this recipe.
• Cinnamon and nutmeg: Cinnamon is a must in many banana bread or banana muffin recipes, but a little nutmeg adds the perfect warmth as well.
• Baking soda and baking powder: A combination of both in this recipe! Baking soda is what triggers the Maillard reaction, which gives the muffins their lovely browning.
• Flaxseed meal: I like to add this to baked goods when I can for the extra protein, fiber, and omega-3’s.
• Salt: As always in baked goods.
• Flour: I prefer whole wheat flour in this recipe for the extra nutrients!

How to Make Banana Lentil Muffins

• First, cook your red lentils. These need to be cooked until soft and drained very well to prevent your muffins from sinking, so I like to do this first while I prep everything else. Sometimes I’ll even cook the lentils in the morning and bake the muffins in the afternoon to have this step done!
• To a blender, add the following ingredients: eggs, honey, yogurt, oil, vanilla and almond extracts, bananas, lentils, cinnamon, baking soda, baking powder, salt, and nutmeg. Blend until very smooth.
• Place the flour in a large bowl and pour the blended ingredients into it. Mix until just combined, then fold in the chocolate chips.
• Line your muffin tin with muffin liners (I like the tulip liners for their height) and divide up the batter. Bake at 425 for five minutes, then 350 for 18-20 minutes. The higher temperature allows the leavening agents to activate and gives a better rise. Enjoy these muffins warm for maximum enjoyment!

These banana lentil muffins are delicious whether you have them for breakfast or make a mini version of the muffins and enjoy them as a snack! I like to make a double batch of these muffins, one regular-sized and one mini, because with five kids they certainly don’t last long! I do enjoy these muffins warm and usually pop them in the microwave if I’m enjoying them the day after baking. I hope you and your family enjoy them as well!