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Michelle Underwood

Banana Lentil Muffins

Adding lentils to your breakfast muffins is a great way to sneak in some extra protein to start your day. My family loves these muffins and I feel good about serving them. This recipe makes 24 muffins. I usually freeze half. It doesn't take any longer to make a bigger batch, but it does save me time down the road. Feel free to cut it in half if you need to make less. Kuddos to my cousin Sarah who turned us onto these! She is also the Mama who inspired Baked Pancakes.
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Servings: 24 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils
  • 3 cups water to cook lentils in
  • 1/2 cup milk
  • 4 bananas, small to medium
  • 1/2 cup butter, cubed 1 stick
  • 1/2 cup applesauce
  • 1/2 cup maple syrup
  • 2 egg
  • 2 tsp vanilla extract
  • 2 2/3 cup white wheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup raisins

Equipment

  • muffin tin

Method
 

  1. Preheat oven to 400 degrees. Prepare muffin tins. I like to use unbleached muffin liners (see notes below).
  2. 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.)
  3. Using a blender, food processor or immersion blender, combine lentils, milk, bananas, butter, applesauce, syrup and eggs until well blended.
  4. In a large bowl mix together flour, baking powder, baking soda and salt.
  5. Add liquid ingredients to the dry ingredients and mix just until combined. Fold in the raisins.
  6. Spoon batter into muffin cups, approximately 2/3 full.
  7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clear. Remove from muffin tins, cool and enjoy.

Notes

Inspired by:  lentils.org 
Muffin Liner Baking Cups