Healthy Chocolate Chip Banana and Lentil Muffins

A babies hand reaching out to grab a single muffin.

Healthy Chocolate Chip Banana and Lentil Muffins

These muffins are light, fluffy, moist and sweet. You can't tell that we've snuck lentils or veggies in to them, and the kids don't have to know either.

5 from 2 votes

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Course: Baking, Breakfast

Cuisine: American, Vegan

Prep Time: 10

Cook Time: 16

Total Time: 26

Servings: Muffins

Calories: 184kcal

Author: Yasmin

Equipment

Food Processor
Grater
Muffin Tray (12 cup, or 2 x 6 cup trays)
Ice-cream scoop (optional), or a Spoon

Ingredients

1 cup Cooked Green Lentils
⅔ cup Spelt Flour
⅔ cup Rolled Oats
2 Medium Ripe Bananas
1 Medium Carrot
1 tablespoon Ground Flaxseed
2 tablespoon Water
¼ cup Olive Oil (or avocado/coconut oil)
¼ cup Sugar any granulated variety of choice (light brown, coconut etc)
½ cup Dairy Free Chocolate Chips
1 teaspoon Vanilla Extract
1 tsp Baking Powder
1 teaspoon Bicarbonate of Soda

Instructions

In a small bowl, make one 'flax-egg' by mixing the ground flaxseed and water together well with a fork. Then set aside for 10 minutes to thicken. When ready, the 'flax-egg' should resemble egg whites in texture.
1 tablespoon Ground Flaxseed, 2 tablespoon Water
Pre-heat your oven to 175c fan/Gas Mark 5/375f.
Line your muffin tray with 12 muffin cases/liners.
Add the bananas, cooked lentils, sugar, olive oil and vanilla to the food processor.
1 cup Cooked Green Lentils, 2 Medium Ripe Bananas, ¼ cup Olive Oil, ¼ cup Sugar, 1 teaspoon Vanilla Extract
Blend until smooth.
Grate the carrot and add to the food processor.
1 Medium Carrot
Blend for a further 20 seconds, until well incorporated.
Next, add the oats, spelt flour, bicarbonate of soda, and baking powder to the food processor.
⅔ cup Spelt Flour, ⅔ cup Rolled Oats, 1 teaspoon Baking Powder, 1 teaspoon Bicarbonate of Soda
Pulse a few times until all the ingredients are *just* combined. It's important not to over-mix at this stage. Usually 3-4 pulses on our food processor is enough to do this.
Add the chocolate chips to the food processor, then pulse a further 2-3 times until the chocolate chips are mixed through the muffin batter.
½ cup Dairy Free Chocolate Chips
Using a spoon, or ice-cream scoop, divide the muffin batter equally between all 12 muffin cases.
Place the muffin tray in to center your pre-heated oven, and bake for 16-18 minutes.
If the muffins are fully cooked, they will be light brown colour on top, and an inserted skewer or toothpick will come out clean.

Notes

When mixing cake and muffin batters, it's really important not to over-mix at the stage of adding the dry ingredients. Over-mixing can lead to flat, heavy, muffins. That's why the other ingredients are blended together first in the food processor. It doesn't affect the raising agents that are added in along with the flour and oats.

For measuring out the muffin batter in to the muffin cases, we like to use an ice-cream scoop to help us get the same amount in each case. For this recipe we used a 5cm scoop.

Nutrition