Banana Lentil Muffin

5 from 1 vote

Banana Lentil Muffins are soft, moist, and packed with bananas, applesauce, chocolate chips, walnuts, and protein-rich lentils. An easy breakfast or snack the whole family will love.

Prep Time10

Cook Time12

Cool Time5

Total Time27

Servings:

Calories: 96kcal

Author: Karin and Ken

Ingredients

1 cup bananas, over ripe, mashed 2 large bananas
1 cup cooked red lentils, rinsed or canned drained well
⅔ cup applesauce
½ cup butter melted
1 large egg
1 tablespoon vanilla
1 ½ cups all-purpose flour
1 ½ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon, ground
½ teaspoon salt
½ cup walnuts coarsely chopped or pecans
¼ cup mini chocolate chips
cooking spray
2 tblsp coarse sugar

Instructions

Preheat the oven to 350°F and line a muffin pan with paper liners or lightly grease each cup with nonstick cooking spray. In a large bowl, mash the cooked lentils with a fork. Add the mashed banana, applesauce, melted butter, egg, and vanilla extract, then stir until the mixture is smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and ground cinnamon until evenly combined. Gradually add the dry ingredients to the wet ingredients, stirring just until no dry streaks remain.
Gently fold in the chopped walnuts and chocolate chips. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the tops with coarse sugar, if desired, for a sweet, crunchy finish.
Bake for 10 to 12 minutes, start checking at 9 minutes. Muffins will spring back when gently pressed and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!

Notes

Regular and jumbo muffins: For 12 regular-size muffins fill the cups about ¾ full and bake at 350°F for 18 to 20 minutes. For 6 jumbo muffins, fill the cups about ¾ full and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Loaf: Pour the batter into a greased 9x5-inch loaf pan and bake at 350°F for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins browning too quickly, loosely tent it with aluminum foil during the last 15 to 20 minutes of baking.
Use ripe bananas: The darker the bananas, the sweeter and more flavorful your muffins will be.

Don't overmix: Stir the batter only until the flour disappears to keep the muffins soft, light, and tender.
Mash the lentils well: A smooth lentil mixture blends seamlessly into the batter so no one will know they're there.
Customize the texture: Leave the walnuts chunky for extra crunch or chop them finely if serving children who prefer a softer texture.
Bake with confidence: Check the muffins a few minutes early since oven temperatures vary, and allow them to cool before storing to help maintain their texture.

Nutrition