Whole Wheat Banana Lentil Muffins Recipe
These Whole Wheat Banana Lentil Muffins are a nutritious and delicious treat combining the natural sweetness of ripe bananas with the protein power of cooked red lentils. Enhanced with warm cinnamon and mini chocolate chips, these muffins are moist, flavorful, and perfect for breakfast or a wholesome snack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Wet Ingredients
- 2 large eggs
- ⅓ cup (78.86 ml) maple syrup or honey
- ¼ cup (50 g) plain Greek yogurt, low fat or full fat
- ¼ cup (59.15 ml) avocado oil or neutral oil
- 2 teaspoons vanilla extract
- 1 ¼ cup (252 grams) ripe, mashed bananas (about 2 large bananas)
- 1 cup (185 grams) cooked red lentils, cooled and well drained (green or brown lentils also work)
Dry Ingredients
- 1½ teaspoons cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups (145 grams) whole wheat flour
- ¼ cup (45 g) mini chocolate chips, plus extra for topping (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃) and line a 12-hole muffin tin with liners to prevent sticking. Set aside.
- Blend Wet Ingredients: In a blender, combine the eggs, maple syrup (or honey), avocado oil, Greek yogurt, vanilla extract, mashed bananas, cooked and cooled lentils, cinnamon, baking powder, baking soda, and salt. Start with the wet ingredients at the bottom to aid blending. Blend until smooth and pour the mixture into a medium mixing bowl.
- Mix Dry Ingredients: Sprinkle the whole wheat flour and mini chocolate chips over the blended mixture. Gently fold together until just combined, taking care not to overmix to avoid dense muffins.
- Fill Muffin Tin and Add Toppings: Portion the batter evenly into the prepared muffin liners. Optionally, sprinkle extra mini chocolate chips on top for added texture and sweetness.
- Bake: Place the muffin tin in the preheated oven and bake for 20-22 minutes until a toothpick inserted into the center comes out clean. Alternatively, use a kitchen thermometer and bake until the internal temperature reaches 200℉ (93℃) for perfect doneness.
- Cool: Let the muffins cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before serving or storing.
- Storage: Store leftover muffins in an airtight container in the refrigerator for up to 4 days or freeze for up to one month to maintain freshness.
Notes
- Using cooked lentils adds moisture and protein, making these muffins healthier and more filling.
- Make sure lentils are well drained to avoid excess moisture in the batter.
- For best flavor and texture, use ripe bananas with plenty of brown spots.
- Do not overmix the batter once flour is added to keep muffins tender and light.
- Avocado oil can be substituted with any neutral oil like canola or vegetable oil.
- Mini chocolate chips can be omitted or replaced with nuts for a different variation.
- Use a kitchen thermometer to check muffin doneness for consistent results.
