Lentil Banana Muffins

• portioner: 12 regular or 32 mini
• aktiv tid: 15 minutes
• total tid: 50 minutes

Ingredienser

1 cup cooked green lentils (from approximately ⅓ cup dry)

10 ounces overripe banana (1 ¼ cups mashed; about 3 medium)

¼ cup avocado oil or other neutral-flavored cooking oil

1 egg

1 teaspoon pure vanilla extract

⅔ cup old-fashioned oats

⅔ cup white whole wheat flour (see notes)

1 teaspoon baking soda

1 teaspoon cinnamon

½ cup chocolate chips, plus more for topping if desired

Vejledning

Preheat the oven and prepare the muffin pan. Preheat the oven to 325°F and lightly grease the cups of a muffin pan with oil.

Puree the lentils, bananas, and liquid ingredients. Combine cooked lentils, banana, oil, egg, and vanilla extract in the blender and blend just until mostly smooth, about 15-20 seconds.

Stir in the dry ingredients. Using a silicone spatula or wooden spoon, gently stir in oats, flour, baking soda, and cinnamon. Pulse the blender just until fully incorporated and oats partly blended, about 7-10 pulses. Stir in the chocolate chips.

Bake. Scoop the batter into prepared muffin pan, about ¼ cup for regular muffins, or 1 generous tablespoon for mini muffins. Bake for 18-20 minutes for regular muffins, or 12-14 minutes for mini muffins. Allow to cool for 10 minutes. For easiest removal, loosen the edge of each muffin with a greased butter knife or plastic knife before lifting out of the pan.

INGREDIENT PREP

Cook the lentils

Measure the oats, flour, baking soda, cinnamon, and chocolate chips. While you’re at it, whip up a few mason jars of DIY muffin mix (oats, flour, baking soda, and cinnamon) for future batches!

Toddlers: Peel the bananas; add ingredients to and help operate the blender; stir in the dry ingredients; taste-test the chocolate chips (because you know they’re gonna regardless!); portion

Little Kids: All of the above!

Big Kids: Give them the recipe and have them ask for help if/when needed!