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.