These healthy banana muffins rely solely on ripe bananas for their sweetness. Whole wheat, oats, and lentils add wholesomeness for the perfect snack.

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 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.

How to Make Healthy Banana Muffins

1. Preheat the oven to 375˚F. Spray a muffin pan with non-stick spray or line with silicone muffin liners.
2. 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). 
3. 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.
4. In a blender, add the peeled bananas, oil, vanilla extract, and egg. Add the lentils and blend until smooth.
5. 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. 
6. Divide the batter into 12 muffin cups. Top with chocolate chips, pumpkin seeds, oats, sprinkles, or other desired toppings. 
7. 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.

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