Mini Nutty Banana Lentil Muffins
Mini Nutty Banana Lentil Muffins are a delicious treat for kids and adults alike. These moist banana muffins will satisfy the pickiest eater!
Ingredients
- 2-3 bananas, over ripe, mashed
- ½ cup butter, softened
- 1 cup sugar
- 2 large egg
- ¼ cup milk
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon cinnamon, ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup split red lentils, rinsed
- ½-3/4 cup walnut or pecans, coarsely chopped if desired ,more or less to taste
- ⅓ cup chocolate chips, mini or regular if desired, more or less to taste
- cooking spray
Instructions
Lentils
- Using a small saucepan boil 2 cups of water without salt.
- Add lentils, reduce heat, cover, and simmer for about 7 minutes, or softened. Drain and set aside.
- Your other alternative is to use canned lentils that are already cooked and rinse them.
Muffins
- Preheat your oven to 350 degrees. Prepare a mini muffin pan with cooking spray. Set aside.
- Combine butter and sugar and mix until smooth in a large bowl, ideally with a handheld or stand mixer.
- Add eggs, milk, vanilla and mashed bananas and stir.
- Mix in flour, cinnamon, baking powder, baking soda and salt until totally incorporated.
- Add your lentils, walnuts or pecans or chocolate chips and gently combine. We always use a wooden spoon or rubber spatula.
- Pour batter into each muffin cup.
- Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
- Leave in pan for 5 minutes before placing on a wire rack to finish cooling.
- Serve and enjoy every bite!