Vegan Lentil Banana Muffins

🍌 Vegan Lentil Banana Muffins

📏 Yields: 10–12 muffins

🕒 Prep time: 15 min | Bake time: 25–30 min

💡 Vegan, high-protein, naturally sweet, dairy- and egg-free

🧾 Ingredients

• 1 cup cooked red or brown lentils (well-drained and mashed)
• 3 ripe bananas, mashed (about 1 ½ cups)
• 1/3 cup maple syrup or agave
• ¼ cup neutral oil (like canola, avocado, or melted coconut oil)
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour (or whole wheat for more fiber)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup chopped walnuts or pecans (optional)
• ½ cup vegan chocolate chips or raisins (optional)

🔧 Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. In a large bowl, mix mashed lentils, mashed bananas, maple syrup, oil, and vanilla until smooth.
3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually fold the dry ingredients into the wet until just combined. Stir in nuts and chocolate chips or raisins if using.
5. Spoon batter evenly into muffin cups, filling about 3/4 full.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in pan for 10 minutes, then transfer to a wire rack.