Banana Lentil Muffins

Banana Lentil Muffins

Part of our Hidden HealthyTM collection of recipes where we show you unique ways of incorporating lentils into your food, unsuspecting to the picky eater's eye!

Preparation time: 
10 minutes


  • 1 egg, slightly beaten
  • ½ cup (125 mL) canola oil
  • ½ cup (125 mL) granulated sugar
  • 1 cup (250 mL) bananas, mashed
  • 1 cup (250 mL) lentil puree*
  • 1 tsp (5 mL) vanilla extract
  • 1 1/3 cup (325 mL) whole wheat flour
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) baking powder
  • ½ cup (125 mL) 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.

*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.

Yield: 12 muffins
Serving Size: 1 muffin


Nutritional information

per serving:
Calories 220
Total Fat 10 g
Saturated Fat 1 g
Cholesterol 15 mg
Carbohydrates 29 g
Fibre 3 g
Sugars 15 g
Protein 4 g
Sodium 150 mg
Potassium 203 mg
Folate 40 mcg


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