Banana Protein Muffins (with lentils)
Healthy muffins packed protein and fiber. Great for toddler snacks or school lunch.
Ingredients
- 3 medium-sized overripe bananas (1 1/3 cups mashed banana) the more brown and spotty the better
- 2 large eggs or flax "eggs"
- 1 cup cooked brown or green lentils make sure to drain well if in liquid
- 1/3 cup avocado or vegetable oil
- 1/4 cup maple syrup or honey
- 1/4 cup milk (any kind) I use unsweetened almond milk
- 2 tsp vanilla extract
- 1 tsp white wine vinegar or apple cider vinegar
- 1 1/2 cup whole wheat or all-purpose flour or gluten-free flour
- 1 1/4 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well with oil or non-stick spray.
- Add bananas, eggs, lentils, oil, maple syrup, milk, vanilla, and vinegar to a blender. Blend until smooth.
- In a large bowl add flour, cinnamon, baking powder, and salt. Whisk to combine. Pour blender contents into the bowl then use a large spoon or rubber spatula to mix until well combined.
- Use a portion scoop or spoon to divide the muffin batter evenly into the muffin tin. They should be filled to the top.
- Bake until golden brown and cooked through (a toothpick inserted into the center of a muffin comes out clean), 18-20 minutes. Allow to cool for 5 minutes in the pan then transfer muffins to a cooling rack to cool completely.
- Store muffins at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 2 months.
Notes
Options add-ins: mix in 1/3 cup mini chocolate chips or blueberries. Add hemp seeds, chopped nuts, or dried fruit.
For flax egg substitute: mix 2 Tbsp ground flax with 5 Tbsp water. Set aside for 5 minutes then use in the recipe.