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Instructions for Making Vegan Banana Lentil Muffins
1. Prepare the Lentils
If you haven’t already cooked your lentils, start by rinsing and cooking them. You’ll need 1 cup of cooked lentils. To cook lentils, rinse them under cold water, then simmer them in a pot with 2 cups of water for about 15-20 minutes, or until tender. Drain any excess water and let the lentils cool.
Once cooled, mash the lentils lightly with a fork or potato masher. You don’t need them to be completely smooth, just slightly mashed to add texture to the muffins.
2. Preheat the Oven and Prepare Muffin Tin
Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or lightly grease the cups with oil or cooking spray.
3. Mix the Wet Ingredients
In a large bowl, mash the 2 ripe bananas until smooth. Add the maple syrup, unsweetened applesauce, and vanilla extract to the mashed bananas and mix well. Then, pour in the non-dairy milk and stir to combine.
4. Add the Lentils
Add the mashed lentils to the wet ingredients, and stir until everything is fully combined. The lentils will add protein and fiber to the muffins, so don’t worry if they are a bit lumpy—they’ll blend in beautifully with the other ingredients.
5. Combine the Dry Ingredients
In a separate bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir the dry ingredients together to ensure they are evenly mixed.
6. Fold the Wet and Dry Ingredients Together
Add the dry ingredients to the wet ingredients in two parts, folding them together gently with a spatula until everything is well incorporated. Be careful not to overmix the batter, as this can make the muffins dense.
If you’re adding chocolate chips or nuts, gently fold them into the batter at this stage.
7. Spoon the Batter into Muffin Tin
Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. You should get about 10-12 muffins, depending on the size of your muffin tin.
8. Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top and spring back slightly when touched.
9. Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Vegan Banana Lentil Muffins
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the muffins will be. Overripe bananas work best because they naturally add sweetness to the batter.
- Customize the Toppings: You can make these muffins your own by adding in your favorite ingredients, such as raisins, dried cranberries, shredded coconut, or even a swirl of peanut butter.
- Make It Gluten-Free: Swap the whole wheat flour for a gluten-free flour blend to make these muffins gluten-free. Just make sure to check that your oats are certified gluten-free if needed.
- Add a Little Crunch: If you like a bit of crunch, try adding some flax seeds or pumpkin seeds to the muffin batter.
- Store and Freeze: These muffins store well in an airtight container for up to 3 days. You can also freeze them for up to 3 months—just wrap them tightly and reheat when needed.
Conclusion
Vegan Banana Lentil Muffins are the perfect way to enjoy a sweet, nutritious treat that’s both filling and delicious. With the perfect balance of natural sweetness from the bananas and the hearty texture from the lentils, these muffins are a great way to fuel your day. Plus, with their high protein and fiber content, they’ll keep you satisfied for hours.
These muffins are not only easy to make, but they’re also versatile enough to suit any taste. You can tweak the ingredients and add your favorite mix-ins for a personalized treat that’s healthy, satisfying, and absolutely delicious. Give this recipe a try and discover your new favorite snack!
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