Turn the oven on to preheat. Prepare the oven for 350°F, which is 175°C.
Red lentils should be soaked for half an hour before cooking. After that, boil for 12–16 minutes over medium heat, or until soft. Return them to room temperature after cooling.
The cooked lentils, mashed banana, applesauce, olive oil, and vanilla extract should all be combined in a big mixing basin as the wet ingredients. Whip till completely smooth.
Gather Dry Ingredients: In an individual basin, combine whole wheat flour, baking soda, cinnamon, baking powder, and baking powder.
Bring together: Gently whisk in the dry ingredients until mixed with the wet. Add blueberries, if desired.
Prepare Muffin Pan: To prepare a muffin pan, grease it or line it with paper liners. Toss the batter into the pan in a uniform layer.
Cook: Scatter the toppings evenly and bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Refrigerate: Prior to serving, allow the muffins to cool. You may top it up with chocolate chips or whatever else you choose.
A hint: For a more authentic banana flavor, use ripe bananas.
Muffins could turn up thick if batter is overmixed.
Spice it up with more nutmeg or additional cinnamon for some added taste.
You may add blueberries or strawberries, for example, either fresh or frozen, depending on your preference.
The best rise will result from using freshly ground baking powder.
Storage:
Allow to sit at room temperature for one to two days in an airtight jar.
Keep in the fridge for three to four days if sealed tightly.
These muffins keep well in the freezer for up to three months. Wrap each one separately to keep the moisture in.
Typical Serving Size and Calorie Content:
A total of 168 calories
Sugar: 18 grams
The protein content is 4 grams.
Ten grams of fat
Content of fiber: 3 grams
Contains 4 grams of sugar.
One milligram of iron.
Nourish yourself with these vegan banana lentil muffins—ideal for a midnight snack, morning meal, or even dessert!
