Moist, delicious, easy to bake banana bread- here is one of my most requested recipes.
Everyone likes banana bread. It’s just one of those universally accepted facts. Your body is made up of water, cells, and a deep desire to eat banana bread. So why not sneak some nutrients in there? These lentil banana muffins taste great and add a good amount of fiber making them the perfect snack.
You can’t even taste the lentils Mama. It’s worth it, trust me.
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Fiber should be called the ‘feel good nutrient’. It keeps your entire digestive system working, you feel fuller for longer, and your family happy. It’s literally what dreams are made of for us mama’s! These muffins are perfect for meal prepping for the week and eating in the car on the way to school or a quick snack before starting homework. Plus, they freeze well so you can have them for the week.
For the lentils, it helps to have a quality blender, like the Ninja from Amazon. It helps evenly distribute the lentils in the banana muffins to help keep them extra delicious and evenly nutritious.
Happy baking mama!
Note: this recipe is vegan due to dietary restrictions within my family which you can read more about HERE, but you can easily substitute the vegan options (flax egg) with a traditional egg and you will be just as happy with the results- I promise!
• 1 cup cooked green lentils (approx 1/3 cup dry)
• 3/4 cup mashed banana
• 1/4 cup oil (i used avocado oil)
• 1 flax egg (you can see how to make one HERE)
• 1/4 c sugar
• 1 tsp vanilla
• 2/3 c oats
• 2/3 c gluten free flour
• 1 tsp baking soda
• 1 tsp cinnamon
1. Preheat oven to 375 degrees.
2. Make flax egg.
3. Add cooked lentils and oil to a blender and process until smooth.
4. Add mashed banana, flax egg, sugar and vanilla and process again.
5. Add oats, flour, baking soda, and cinnamon and blend until smooth.
6. Scoop into greased muffin tins and bake at 375 for 18-20 minutes