Ok… wow!! Have you ever heard of using lentils in baked goods?!! I’ve tried black bean brownies but when I saw this, I had to try it and they did not disappoint! These banana chocolate chunk muffins have a lentil base. They are packed with protein and naturally sweetened. Healthy! Delicious! I’m happy to serve them to my family, and my kids gobbled them up!
Why would you want lentils in a muffin?
In addition to being a great source of plant based protein, lentils can help stabilize blood sugar and promote heart health. They’re rich in minerals and fiber and can even help fight cancer! I think the question is, why wouldn’t you want to try lentils in a muffin?!
Prep
You’ll need to cook some lentils before you’re ready to bake. I suggest setting a pot on the stove whenever you’re already cooking. Just follow the instructions on the package. Lentils can be stored in the fridge so you’ll have them when you’re ready to bake. To make a dozen muffins you’ll need to cook about 1/3 cup dried lentils which will yield 1 cup of cooked lentils.
Confession: I’m not a prep-meals-days-ahead-of-time person, but whenever I’m making lentils I always cook double or triple the amount needed and keep them in the fridge for the week. If I don’t use them for baking, lentils can be added to a variety of meals for a nutrient boost!
Muffin Ingredients
1 cup cooked lentils
2 large or 3 small bananas
1/2 cup honey
1/4 cup coconut oil
1 egg
1 cup rolled oats
2/3 cup flour
1 tsp cinnamon
1 tsp basking soda
4oz chocolate cut into chunks
How to make Lentil and Banana Chocolate Chunk Protein Muffins
First you’ll want to think about what kind of equipment you plan to use. Blender or food processor? If you have a good blender with a tamper, you can utilize it to complete the entire recipe. This is a great option because you’ll have a nice smooth batter and fluffy and moist texture to your muffins, plus it makes for easy clean up. I am all about making clean up as easy as possible! However, if your blender isn’t up to the task, not a problem! You have a couple of options, all with equally delicious results. Decide what you’re going to use and then follow the instructions below.
Blender Method
Place lentils, bananas, honey, coconut oil, and egg into a blender or food processor and blend/puree until smooth.
Add the dry ingredients and blend again using your tamper as needed.
Divide the batter evenly into a lined muffin tin.
Bake at 375° for about 17 minutes or until an inserted toothpick comes out clean.
Bowl Method
You have 2 options within the bowl method. Slightly different texture between the end results… both delicious!!
Option 1
You could blend the oats first and transfer them to a bowl with your other dry ingredients.
Then blend all of the wet ingredients and pour them into the bowl.
Stir until well combined.
Divide into muffin tins and bake at 375° for 17 minutes.
Option 2
Mix all dry ingredients including whole (not blended) rolled oats in a bowl.
Blend the wet ingredients.
Stir the wet ingredients into the dry ingredients.
Divide into muffin tin and bake at 375° for 17 minutes.
Tips and Substitutions
The 4 oz of chocolate can easily be switched for 1/2 cup chocolate chips.
Coconut oil gives a little sweetness and background flavor to these muffins, but olive oil, avocado oil would work well too.
Each oven if different. Check your muffins after 15 minutes. You can always leave them in longer if needed. 17 minutes is the perfect time for me, but it may be different at your house.
Be sure to store these muffins in the refrigerator. If you prefer not to eat them cold, you can let them sit out at room temperature for 20-30 minutes before eating.
Enjoy!
High Protein Banana Muffins with Lentils
Ingredients
- 1 cup cooked lentils
- 2 large or 3 small bananas
- 1/2 cup honey
- 1/4 cup coconut oil
- 1 egg
- 1 cup rolled oats
- 2/3 cup flour
- 1 tsp cinnamon
- 1 tsp basking soda
- 4oz chocolate or 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375° F.
- Place lentils, bananas, honey, coconut oil, and egg into a blender and blend until smoothe.
- Combine the oats, flour, cinnamon, and basking soda in a bowl.
- Add the wet ingredients into the dry and stir to combine.
- Stir in the chocolate.
- Devide the batter evenly into a lined muffin tin.
- Bake at 375° for 17mins or until an inserted toothpick comes out clean.
Notes
Store in an airtight conainer in the refridgerator.
What a great idea! I can’t wait to try these!!