Banana Lentil Muffins
Lentils in muffins? They bump up the protein, fiber, folate and iron content... but do they actually taste good??? Let's find out...
Servings: 12 muffins
Ingredients
- 1 Tbsp flaxseed, ground
- 1/3 cup walnut oil, or melted coconut oil
- 1/2 cup unrefined sugar
- 1 banana, mashed
- 1 cup cooked lentils
- 1 tsp vanilla extract
- 1 1/3 cup whole grain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup raisins, or dried cranberries
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine the ground flax with 2 Tbsp water, stir to combine, and leave to sit for 3-5 minutes, until slightly thickened and sticky - somewhat of a runny egg consistency.
- Puree the lentils with 1/4 cup water until smooth.
- In a large bowl, combine lentil purée , oil, sugar, bananas, and vanilla. Add the flax mixture once it's set. Mix well.
- In another bowl, mix together flour, baking soda, baking powder and raisins. Stir into wet mixture until just combined.
- Spoon batter into greased muffin tins filling about 2/3rds full.
- Bake for 15-20 minutes or until a toothpick inserted into center comes out clean. Cool and remove from muffin tins.
Notes
Adapted to be vegan from a recipe on Lentils.org
Nutrition
Calories: 181kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 198mg | Fiber: 4g | Sugar: 15g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 1.4mg
