Preheat Oven: Set your oven to 350°F (175°C).
Cook Lentils: Soak red lentils for 30 minutes. Then, cook in water on medium heat for 12-16 minutes until tender. Let them cool to room temperature.
Prepare Wet Ingredients: In a large mixing bowl, combine the cooked lentils, mashed banana, applesauce, olive oil, and vanilla extract. Whisk until smooth.
Mix Dry Ingredients: In a separate bowl, mix whole wheat flour, baking powder, baking soda, and cinnamon.
Combine: Add the dry mixture to the wet mixture, stirring gently until combined. If using, fold in blueberries.
Fill Muffin Tray: Grease or line a muffin tray with paper liners. Spoon the batter evenly into the tray.
Bake: Bake for 20-30 minutes or until the tops are crispy and a toothpick inserted comes out clean.
Cool: Let the muffins cool before serving. Optionally, sprinkle chocolate chips or additional toppings.
Tips:
Use ripe bananas for natural sweetness.
Don’t overmix the batter, or the muffins may become dense.
For extra flavor, add spices like nutmeg or more cinnamon.
Both fresh or frozen fruits like blueberries or strawberries can be added for variety.
Make sure your baking powder is fresh for the best rise.
Storage:
Room temperature: Store in an airtight container for 1-2 days.
Fridge: Store for 3-4 days in an airtight container.
Freeze: These muffins freeze well for up to 3 months. Wrap each individually to retain moisture.
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