Lentil Banana Muffins (ABC veggie-packed, no added sugar)

These lentil banana muffins are one of those recipes that makes you pause and say, wait… why am I not making these all the time?! They’re naturally sweetened from the banana (no added sugar), super soft, and packed with fiber, iron, and protein (shout out to lentils)! Without tasting “healthy” in a way toddlers side‑eye.

We also call these ABC muffins because they’re made with apple, banana, carrot, and zucchini, plus lentils blended right into the batter. They’re the perfect muffin when you really want a nutrient-punch for your baby or toddler!

Why Busy Moms Will Love These Lentil Banana Muffins

• no added sugar (just fruit!)
• soft, fluffy texture for toddlers
• packed with fiber + iron from lentils and veggies
• easy blender recipe
• great for picky eaters AND babies
• freezer‑friendly for busy weeks

If you're looking for more iron-packed recipes, then check out these banana chickpea blondies and pumpkin chickpea muffins! We're obsessed with them both.

Jump to:

• Why Busy Moms Will Love These Lentil Banana Muffins
• Ingredients You'll Need
• How To Make Your Lentil Banana Muffins
• Hint For The Best Lentil Banana Muffins
• Substitutions
• Variations
• Equipment
• Storing Your Lentil Banana Muffins
• Tiff's Dietitian Tip
• FAQ
• Related
• Pairing
• Lentil Banana Muffins (ABC veggie-packed, no added sugar)

Ingredients You'll Need

Here's what you'll need to make your lentil banana muffins:

• lentils: a simple way to boost iron, fiber, and plant protein
• bananas + apple: natural sweetness and moisture, no sweeteners needed
• rolled oats: gentle fiber + structure to keep muffins fluffy, not gummy
• eggs: help bind and give lift
• carrot + zucchini: extra nutrients with a soft, toddler‑approved texture

See recipe card for quantities.

How To Make Your Lentil Banana Muffins

Substitutions

These lentil banana muffins are naturally gluten-free (if using gluten-free rolled oats), dairy-free (if using oil), and nut-free (perfect for daycare lunches)!

• egg-free: replace the 2 eggs with 2 flax eggs (2 tablespoon ground flaxseed + 5 tablespoon water) and let sit 5 minutes before adding *muffins will be slightly more dense but still soft
• gluten-free: use certified gluten-free rolled oats and blend into flour
• oil-free: replace oil or butter with ¼ cup unsweetened applesauce, texture will be a bit more moist and less fluffy

Variations

Feel free to swap and add different mix-ins to these lentil banana muffins to change up the flavor! Here are some ideas:

• blueberry banana: fold in ½ cup blueberries (fresh or frozen) instead of the shredded veggies
• apple cinnamon: use shredded apple only and increase cinnamon to 1½ tsp
• chocolate chip banana: add ¼ cup mini chocolate chips
• strawberry banana: fold in ½ cup finely chopped strawberries instead of the shredded veggies
• peanut butter banana: swirl 2-3 tablespoon peanut butter into the batter before baking.

Equipment

You’ll need a blender (or food processor) to get the lentils completely smooth, a mini muffin tin, and muffin liners or nonstick spray. A box grater works well for shredding the apple, carrot, and zucchini, and a mixing spoon or spatula for folding everything together.

Storing Your Lentil Banana Muffins

Store these lentil banana muffins in an airtight container in the fridge for up to 4 days. For longer storage, let muffins cool completely, then freeze in a freezer-safe bag or container for up to 2 months. To serve, thaw at room temperature or warm briefly in the microwave until soft. I like freezing them for easy grab-and-go toddler breakfasts and snacks during busy weeks.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with these lentil banana muffins: