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Wednesday, October 31, 2012

Banana Lentil Muffins

Do you ever make a recipe and forget an ingredient?  You only realize the ingredient is missing after the recipe has come out of the oven and think CRAP,  I forgot something.    But, do you ever make a recipe and forget an ingredient and the recipe still comes out good.    The funny thing is this is the second time I have done this to a Banana recipe.   I went to make these muffins and forgot the sugar.  I did the same thing with a banana bread in the summer.   The interesting this is the bread turned out terribly, these muffins did not.   I actually almost didn't notice I forgot the sugar, it was just in a second thought that I realized I didn't add it.

Canadian Lentils were a sponsor at the Blissdom Conference and they were giving away chocolate chip cookies made with lentils,  a recipe created by Michael Smith.   These cookies were actually insanely tasty. Although in my opinion loaded with too much sugar, which may explain the good flavour.   They also gave us a cookbook of recipes that used lentils, I of course went straight to the desserts at that back of the book and found these banana muffins.   There were also brownies that I will be making soon enough.   I made a few tweaks, some on purpose and some not.

Banana Lentil Muffins

(adapted from Canadian Lentils)


  • 1 cup green lentil puree  (1 cup of drained canned lentils + 1/4 cup water pureed together)
  • 3 ripe bananas
  • 1 egg
  • 1/4 unsweetened applesauce
  • 1/4 cup vegetable oil 
  • 1 egg
  • 1/2 cup granulated sugar ( I forgot this and they are still good)
  • 1 cup whole grain bread flour
  • 1/4 cup unbleached all purpose
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/3 cup chopped walnuts
  • 1/3 cup chopped dark chocolate


1) Preheat the oven to 400F. Smash or puree the bananas.  I pureed them with my hand blender until they resembled a sauce.
2) Combine lentil puree, banana puree, apple sauce, egg, oil and sugar (if you remember).   Whisk together. 
3) In a small bowl combine flours, baking soda/powder, salt, cinnamon.  Add chocolate and walnuts and blend in. 
4) Add the dry mixture to the wet mixture and fold in until just combined. 
5) Line 12 muffin tin with paper liners,  fill evenly with the batter.   Bake for 18-20 minutes.  Let cool in pan for a few minutes.   Store in air tight container.

Easy to put together, healthy and moist.   Good with or without sugar.  ;-)



  1. How funny! I love when that accidentally happens. :D These look fabulous! Oh, and congratulations on the upcoming baby! Eee...I bet you're so excited. And I was at the BlissDom conference in Nashville this year. Did you go to that one or the one in Canada?

  2. So interesting, I'm curious to see more lentil recipes! I love hiding things like that in sweet baking, and these look delicious!

  3. @Caroline - Yes, getting very excited. It was the one in Canada.

  4. Was a great event wasn't it!
    I didn't get that cookbook, well actually maybe I did, so much stuff was given out and I still haven't sorted through it all. Better have a look.
    Great looking recipe, would never thought to put lentils in any kind of dessert.

  5. These look great! Usually when I forget something, it's the water and it just turns out dry... Somehow I never forget the sugar - must my my sweet tooth :P

  6. Once again you blow me away, I Loooove these kind of recipes, perfect for kids, I;m making these this weekend. Pinned! hugs and kisses!

  7. I so wanted to try it, it looks delicious and tasty, yummy

  8. I hate when I forget ingredients! I love that you used lentils. I'll have to try this!


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