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.