These healthy banana muffins rely solely on ripe bananas for their sweetness. Whole wheat, oats, and lentils add wholesomeness for the perfect snack.
![up close shot of healthy banana muffin on a wire rack](https://tastebeforebeauty.com/wp-content/uploads/2023/01/Healthy-Banana-Muffins-6.jpg)
Soft, Sweet, and Delicious Banana Muffins
Okay, I know. You’re probably wondering what muffins and lentils are doing in the same recipe. Hear me out, these banana muffins are one of my all-time favorites. The lentils get cooked until they are soft, then blended into a lightly sweet banana batter. You can’t even taste the lentils, I promise!
I love to add whole wheat flour for fiber. I’ve tried these muffins with soft white whole wheat and hard red winter wheat, and it holds up well to both. I used red wheat in this version, because the moisture from the bananas helps keep the muffin moist and soft.
![healthy banana muffin ingredients](https://tastebeforebeauty.com/wp-content/uploads/2023/01/Healthy-Banana-Muffins-1-2.jpg)
![bitten into healthy banana muffin near other muffins](https://tastebeforebeauty.com/wp-content/uploads/2023/01/Healthy-Banana-Muffins-10.jpg)
Healthy Banana Muffin Recipe Ingredients
- Red Lentils – Lentils add protein and fiber to these delicious muffins. I used red lentils for this recipe for their subtle flavor, but often use green lentils, which have an earthier flavor.
- Bananas – Overripe bananas are the only source of sweetness for these banana muffins, so make sure they are brown and spotty!
- Oil – I prefer avocado oil, but any neutral oil will work.
- Vanilla Extract – Use real vanilla extract if you have it, to compliment the banana flavor.
- Oats – Regular old fashioned rolled oats are used in this recipe. They add softness and fiber.
- Flour – I used hard red winter wheat for these banana muffins. You can also use white wheat flour or all-purpose flour.
![healthy banana muffin batter in pans with toppings](https://tastebeforebeauty.com/wp-content/uploads/2023/01/Healthy-Banana-Muffins-2.jpg)
![birds eye view of 12 banana muffins in pan](https://tastebeforebeauty.com/wp-content/uploads/2023/01/Healthy-Banana-Muffins-5.jpg)
![an opened healthy banana muffin on a wire rack](https://tastebeforebeauty.com/wp-content/uploads/2023/01/Healthy-Banana-Muffins-9.jpg)
How to Make Healthy Banana Muffins
- Preheat the oven to 375˚F. Spray a muffin pan with non-stick spray or line with silicone muffin liners.
- Add the red lentils to a medium pot. Add enough water to cover. They will absorb lots of water while cooking, and the rest will get drained away. Simmer for 10-12 minutes or until very soft (mushy).
- Drain lentils and set aside to cool for a moment. They just need to be cool enough to not cook the egg on contact in the blender. I wait until my lentils have stopped steaming.
- In a blender, add the peeled bananas, oil, vanilla extract, and egg. Add the lentils and blend until smooth.
- Add the oats, flour, and baking soda. Blend to combine, until desired texture is achieved. Scrape down the sides as necessary. I like the oats to be blended smooth, but you can blend for less time for more texture.
- Divide the batter into 12 muffin cups. Top with chocolate chips, pumpkin seeds, oats, sprinkles, or other desired toppings.
- Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool on a wire cooling rack. These store well on the counter in an airtight container for 2-3 days and in the freezer for several months.
![healthy banana muffin up close shot in pan](https://tastebeforebeauty.com/wp-content/uploads/2023/01/Healthy-Banana-Muffins-4.jpg)
![up close of healthy banana muffins with mini chocolate chips](https://tastebeforebeauty.com/wp-content/uploads/2023/01/Healthy-Banana-Muffins-7.jpg)
These muffins come together fast and easy in the blender, making minimal dish cleanup afterwards. They are the perfect wholesome muffin for an easy breakfast or a delicious sweet snack. My girls love them and so do I!
Looking for more delicious healthy breakfast recipes? Try these:
- Chai Spice Banana Bread
- Lemon Blueberry Muffins
- Whole Wheat Waffles
- Quinoa Granola
- Wheat Oat Seed Bread
![up close shot of healthy banana muffin on a wire rack](https://tastebeforebeauty.com/wp-content/uploads/2023/01/Healthy-Banana-Muffins-6-720x720.jpg)
Healthy Banana Muffins
These banana muffins rely solely on ripe bananas for their sweetness. Whole wheat, oats, and lentils add wholesomeness for the perfect snack.
Ingredients
- ⅓ C (2.3 oz) red lentils, dry
- 3 overripe bananas
- ¼ C (2 oz) neutral oil
- 1 tsp vanilla extract
- 1 large egg
- ⅔ C (2.4 oz) old-fashioned rolled oats
- ⅔ C (3.2 oz) whole wheat flour
- 1 tsp baking soda
Instructions
- Preheat the oven to 375˚F. Spray a muffin pan with non-stick spray or line with silicone muffin liners.
- Add the red lentils to a medium pot. Add enough water to cover. Simmer for 10-12 minutes or until very soft (mushy).
- Drain lentils and set aside to cool for a moment.
- In a blender, add the peeled bananas, oil, vanilla extract, and egg. Add the lentils and blend until smooth.
- Add the oats, flour, and baking soda. Blend to combine, until desired texture is achieved.
- Divide the batter into 12 muffin cups. Top with chocolate chips, pumpkin seeds, oats, sprinkles, or other desired toppings.
- Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool on a wire cooling rack.
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