Banana Lentil Muffins
INGREDIENTS 
1 egg, slightly beaten
½ cup canola oil
½ cup granulated sugar
1 cup bananas, mashed
1 cup lentil puree*
1 tsp vanilla extract
1 1/3 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp. pumpkin pie spice
½ cup raisins
DIRECTIONS 
- Preheat oven to 400°F (200°C).
- In a bowl, combine egg, canola oil, sugar, bananas, lentil purée and vanilla. Mix well.
- In another bowl, mix together flour, baking soda, baking powder and raisins. Stir into egg mixture until just
combined.
- Spoon batter into greased muffin tins filling about 2/3rds full.
- Bake for 15-20 minutes or until a toothpick inserted into center comes out clean. Cool and remove from muffin
tins.
- Makes 12 to 15 muffins
- *Lentil Puree: In a food processor, place cooked lentils (or rinsed and drained canned). For every cup
(250 mL) of cooked lentils, add ¼ cup (60 mL) water. Blend until smooth. Lentil puree has a similar
consistency to canned pumpkin. Add additional water 1 tablespoon (15 mL) at a time if more moisture
is needed. Store in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months.