Banana Lentil Muffins
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1 cup cooked red lentils
  • 2 eggs
  • ½ cup honey
  • ¼ cup plain, full-fat Greek yogurt
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 2 very ripe bananas
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ¼ tsp. nutmeg
  • 1⅓ cups whole wheat flour
  • 1 cup chocolate chips + more for topping if desired.
Instructions
  1. Preheat your oven to 425 degrees Fahrenheit and line a muffin tin with muffin liners and set aside. I like the tulip muffin liners for their height and they are linked in the blog post above.
  2. Make sure your lentils are cooked and drained well! Once cooled, add the lentils, eggs, honey, yogurt, vanilla and almond extracts, bananas, cinnamon, baking soda, baking powder, salt, and nutmeg. Blend until smooth.
  3. Place the whole wheat flour in a large bowl and then add the blended ingredients into the bowl and mix to combine. Fold in the chocolate chips, then divide the batter into the prepared pan. Sprinkle the tops with additional chocolate chips if desired.
  4. Bake at 425 for 5 minutes and then lower the temperature to 350 degrees for an additional 18-22 minutes, until a toothpick inserted into the center comes out clean.
  5. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/banana-lentil-muffins/