Double Chocolate Banana Muffins
Made with wholesome lentils, whole grains, and no added sugar besides the chocolate chips, these healthy double-chocolate banana muffins make a great dessert or sweet snack!
Ingredients
- Lentils, cooked - 1 cup , French or green (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Bananas, overripe - 3 medium
- Cooking oil - 5 tbsp
- Eggs - 1
- Vanilla extract - 1 tsp
- Rolled oats - 2/3 cup
- Flour, whole wheat - 2/3 cup
- Baking soda - 1 tsp
- Cinnamon, ground - 1 tsp
- Cocoa powder, unsweetened - 1/3 cup
- Chocolate chips - 1/2 cup
Prep
-
If using dry lentils, cook until soft according to package directions. Drain well and allow to cool.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Preheat oven to 325°F and lightly grease the cups of a muffin pan (or mini-muffin pan) with some oil or cooking spray.
-
In a blender, combine cooked lentils, bananas, oil, egg, and vanilla extract. Blend just until mostly smooth, about 15-20 seconds.
-
Add the oats and pulse the blender 5-10 times.
-
In a mixing bowl, combine lentil mixture with flour, baking soda, cinnamon, cocoa powder and chocolate chips. Using a wooden spoon or silicone spatula, gently stir by hand until just incorporated.
-
Scoop the batter into the prepared muffin pan, about 1⁄4 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 muffins to cool for 5-10 minutes before removing from the pan. Enjoy!
Reviews
Ratings
0 reviews