Ingredients
Scale
- 2 large bananas about 1 cup
- 1 cup cooked lentils
- 1 large egg
- ¼ cup avocado oil or coconut oil
- ¼ cup maple syrup optional
- 1 teaspoon baking soda
- 1.5 teaspoon cinnamon or a baking spice blend like pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup white whole wheat flour * use a gluten free flour blend for gluten free version
- 1 cup grated carrots
- ¼ cup chocolate chips or walnuts
- ¼ cup raisins
Instructions
- Preheat your oven to 350°F (180°C). Line a 12-cavity muffin tin with paper/silicone liners or spray with oil.
- In a food processor or blender, combine 2 large bananas, 1 cup cooked lentils, 1 large egg, ¼ cup avocado oil, and ¼ cup maple syrup until well mixed.
- Add 1 teaspoon baking soda, 1.5 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 pinch salt, and 1 cup white whole wheat flour, pulsing until a batter forms.
- Incorporate 1 cup grated carrots, ¼ cup chocolate chips (or walnuts), and ¼ cup raisins. Pulse a few times to blend evenly.
- Divide the batter into the prepared muffin tin and bake for 15-18 minutes. Muffins should spring back when lightly pressed.
- Let the muffins cool before removing from the tin. Store in an airtight container for 2-3 days at room temperature or up to 1 week in the fridge.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a gluten-free version, use a gluten-free flour blend.
Feel free to swap chocolate chips with nuts or other dried fruits according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg