Homemade Banana Muffins With Lentils
Add more protein and fiber into your muffins with lentils. These nutritious banana muffins with lentils are soft and fluffy. You won't even know you are eating lentils!
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
Course Snack
Cuisine American
Servings 12
Calories 198 kcal
1 Muffin Tin
2 Mixing Bowls
¼ cup red lentils dried ¼ cup rolled oats 1¼ cup all purpose flour ⅓ cup brown sugar ¼ tsp baking soda 1 tsp baking powder ¼ tsp salt 1 tbsp cinnamon 1 tsp nutmeg ½ cup mashed banana ½ cup milk your preference 1 egg ½ cup raisins ¼ cup walnuts ⅓ cup avocado oil
Preheat the oven to 400˚F and prepare muffin tins with silicone muffin liners (if using).
Use a small saucepan to cook lentil and oats in 1 cup of water. Bring mixture to a boil, and then simmer for 10 minutes. Let cool.
Mix dry ingredients including flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
Mix wet ingredients including mashed banana, milk, egg, oil, and cooked lentil/ oat mixture.
Add wet ingredients to dry ingredients. Mix well.
Fold in raisins and walnuts.
Fill muffin tins and bake for 20 minutes or until the tops of the muffins are golden brown.
Calories: 198 kcal Carbohydrates: 28 g Protein: 4 g Fat: 9 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 5 g Trans Fat: 0.002 g Cholesterol: 14 mg Sodium: 121 mg Potassium: 181 mg Fiber: 3 g Sugar: 8 g Vitamin A: 69 IU Vitamin C: 2 mg Calcium: 57 mg Iron: 1 mg
Keyword Lentil, Muffin, oats