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Double Chocolate Banana Muffins

Active: 20 Total: 60

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! 



Double Chocolate Banana Muffins:
  • 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


  1. If using dry lentils, cook until soft according to package directions. Drain well and allow to cool. 

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  1. Preheat oven to 325°F and lightly grease the cups of a muffin pan (or mini-muffin pan) with some oil or cooking spray.

  2. In a blender, combine cooked lentils, bananas, oil, egg, and vanilla extract. Blend just until mostly smooth, about 15-20 seconds. 

  3. Add the oats and pulse the blender 5-10 times.

  4. 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.

  5. 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! 



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