Preheat oven to 400 degrees. Prepare muffin tins. I like to use unbleached muffin liners (see notes below).
Cook lentils according to package directions. 1 cup of dry lentils should be equivalent to approximately 2 cups of cooked. Once lentils are cooked, drain, and let cool. (It saves time to do this step in advance.)
Using a blender, food processor or immersion blender, combine lentils, milk, bananas, butter, applesauce, syrup and eggs until well blended.
In a large bowl mix together flour, baking powder, baking soda and salt.
Add liquid ingredients to the dry ingredients and mix just until combined. Fold in the raisins.
Spoon batter into muffin cups, approximately 2/3 full.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clear. Remove from muffin tins, cool and enjoy.