Lentil Banana Muffins (ABC veggie-packed, no added sugar)
Soft, naturally sweet lentil banana muffins made with apple, carrot, and zucchini. No added sugar, toddler-friendly, and freezer-friendly.
Equipment
- box grater
Ingredients
- 1 cup cooked lentils very soft, rinsed well & drained if using canned
- 2 ripe bananas
- 2 eggs
- ¼ cup olive oil or melted butter
- 2 teaspoon vanilla extract
- 1¼ cups rolled oats blended into flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup finely shredded apple squeezed, optional
- ½ cup finely shredded zucchini squeezed well, optional
- ½ cup finely shredded carrot squeezed, optional
Instructions
- Preheat oven to 350°F and line or grease a muffin tin.
- Add lentils, bananas, eggs, oil, and vanilla to a blender. Blend until completely smooth.
- Add oats or oat flour, baking powder, baking soda, and cinnamon. Blend again, then fold in shredded apple, zucchini, and carrot.
- Divide batter evenly into muffin cups (¾ full) and bake 15-18 minutes, until set. Cool before serving.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
To turn these into regular muffins - bake in a regular muffin pan at 350°F for 25-30 minutes!
If you make this recipe, don’t forget to leave a review and TAG ME in your creations on social media @toddlerdietitiantiff! It means the world to me seeing how you and your littles enjoy my recipes!
Did You Enjoy This Recipe?Let me know how it was or tag me on Instagram @toddlerdietitiantiff