Banana Lentil Muffins

Healthy and delicious muffins, with the unexpected bonus of protein from the lentils.

Banana Lentil Muffins
Yield: 32 muffins
Calories: 220 each

Preheat oven to 400

  • 2 cups lentil puree (1 cups dried red lentils, cooked in 2 cups water)
  • 2 eggs, slightly beaten
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2 cups ripe bananas, mashed (about 4 bananas)
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2/3 cups whole wheat flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup raisins or dried cranberries


Makes 32 muffins

Preheat oven to 400°F (200°C)

Rinse lentils well, then put in a pot with 2 cups of water. Bring to a boil, then reduce heat to medium and simmer uncovered for about 5 minutes.

Remove from the heat and let stand until most of the water is absorbed. Blend with a hand mixer until smooth, 3-4 minutes. Cooked puree should have a similar consistency to canned pumpkin. Add additional water 1 tablespoon at a time if more moisture is needed.

In a bowl, combine egg, canola oil, sugar, bananas, lentil puree and vanilla. Mix well.

Add flour, baking soda, baking powder, salt and raisins or cranberries. Stir until just combined.

Spoon batter into greased muffin tins filling about 2/3 full.

Bake for 15 minutes or until a toothpick inserted into the centre comes out clean. Cool and remove from muffin tins.

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