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Banana Lentil Muffins

Banana Lentil Muffins


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


  1. Preheat oven to 400°F (200°C).
  2. In a bowl, combine egg, canola oil, sugar, bananas, lentil purée and vanilla. Mix well.
  3. In another bowl, mix together flour, baking soda, baking powder and raisins. Stir into egg mixture until just combined.
  4. Spoon batter into greased muffin tins filling about 2/3rds full.
  5. Bake for 15-20 minutes or until a toothpick inserted into center comes out clean. Cool and remove from muffin tins.
  6. 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.

Banana Lentil Muffins
Nutrition Information
Banana Lentil Muffins
Serving Size:
Amount Per Serving
Calories 2654.00
Calories from Fat 1040.63
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 9%
Vitamin C 42%
Calcium 17%
Iron 88%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon