Banana Chocolate Lentil Muffins

A moist banana chocolate muffin with a special ingredient – lentil puree. The lentils puree adds fibre, protein, iron and a whole bunch of other good things. These muffins are low in sugar and load with taste.

Banana Lentil Muffins

This muffin recipe is a staple in my house. I must make it every other week, and that’s after I double it! I love how little sugar there is in it, and the special ingredient of lentil puree gives this muffins a serious heath punch. Lentils provide a rich source of dietary fibre, lean protein, folate and iron. And the best part is, you don’t even taste them in the muffins! See my post for Apple Lentil Muffins on the best way to make the lentil puree for these muffins.

Banana Lentil Muffins

These muffins are almost fool proof. As I said, I make them almost every other week, and they are a bit different every time. This is because I rarely actually measure the amount of bananas I add. Mostly because I usually end up eating the banana puree – so good. When you make these muffins, be sure to try some of the banana puree, you won’t regret it. 🙂

Anyway, back to the post…

In a large bowl, combine all your dry ingredients. That is the flour, oats, sugar, cocoa, baking powder, baking soda, salt, and chocolate chips. Mix well to combine.

Banana Lentil Muffins

In the bowl of a food processor fitted with a blade attachment, add your frozen bananas. The bananas need to be very ripe and preferably frozen. That why you get the nice sweetness from the banana and don’t have to use a lot of sugar in these muffins. I usually use between 6 -8 bananas depending on how much I plan on eating. 🙂 (Remember I always double the recipe so that is why I have lots of bananas). Before you add any other liquids, turn on the food processor to chop up the frozen banana. I have learned the hard way that if you add the liquids they tend to spill out around the lid of the processor and make a mess. 

Banana Lentil Muffins

 Once your bananas are chopped, add in the buttermilk and process until smooth. You may need to scrape down the sides of the processor and repeat a few times. Add the oil and eggs and vanilla and process to combine.

Banana Lentil Muffins

If you have space in the bowl of the processor, add in your lentil puree and pulse to combine. If not, you can add it in the next step.

Add your banana and lentil puree to your flour mixture. Stir until the flour mixture is just moist. Try not to over stir. 

Banana Lentil Muffins

Divide the batter evenly between 12 greased muffin cups.

Bake at 350F for 20 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes before removing muffins to cool completely on a wire rack. Store in a air tight container in the fridge for two weeks. 

Banana Lentil Muffins

Banana Chocolate Lentil Muffins
Yields 12
A moist banana chocolate muffin with a special ingredient - lentil puree. The lentils puree adds fibre, protein, iron and a whole bunch of other good things. These muffins are low in sugar and load with taste.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 1 1/4 cup quick cooking oats
  2. 1 cup all purpose or whole wheat flour
  3. 1/4 cup sugar
  4. 2 tablespoons cocoa powder
  5. 1 1/2 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 1 egg
  9. 2 - 4 very ripe bananas, frozen
  10. 1/2 cup lentil puree
  11. 1/4 cup oil
  12. 1/3 cup buttermilk
  13. 1 teaspoon vanilla
  14. 1/2 cup chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, combine flour, oats, sugar, cocoa, baking powder, baking soda, salt, and chocolate chips. Mix well to combine.
  3. In the bowl of a food processor fitted with a blade attachment, add your frozen bananas. Process until the bananas are chopped.
  4. Add in the buttermilk and process until smooth.
  5. Add the oil and egg and vanilla and process to combine. If you have space in the bowl of the processor, add in your lentil puree and pulse to combine. If not, you can add it in the next step.
  6. Add your banana and lentil puree to your flour mixture. Stir until the flour mixture is just moist. Try not to over stir.
  7. Divide the batter evenly between 12 greased muffin cups.
  8. Bake at 350F for 20 minutes or until a toothpick inserted in the centre comes out clean.
  9. Cool in pan for 10 minutes then remove muffins and cool completely on a wire rack.
  10. Store in a air tight container in the fridge for two weeks.
Double The Recipe http://doubletherecipe.com/
Banana MuffinsFinal

 

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