Ingredients
- 1 cup cooked red or yellow lentils, drained and mashed
- 2 large ripe bananas, mashed
- 1/3 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted (or another neutral oil)
- 1/2 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup walnuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, mashed lentils, maple syrup, melted coconut oil, almond milk, and vanilla extract. Stir until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix the Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the muffins light and fluffy. If desired, fold in the walnuts or chocolate chips.
- Bake the Muffins: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips
- Lentil Prep: If starting with dried lentils, cook them until soft and mash before adding to the batter.
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful the muffins will be.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These Vegan Lentil Banana Muffins are soft, moist, and packed with wholesome ingredients, making them a perfect nutritious snack or breakfast!
