With Easter on the way, it’s time for chocolate everything. Yes that includes lentils and yes, you read that right. Lentils are a very versatile food. They not only make great curries but they can make yummy cakes too. The lentils can be made into a flour that I used to bake these tasty muffins. As it’s nearly Easter I had to share the recipe with you. Below is a video and recipe for you.
Do you love muffins and if so, what’s your favourite flavour? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Blender
- Muffin tray
- Large mixing bowls x 2
- Teaspoon
- Whisk
- Spoon
- Cooling rack
Ingredients
- Red lentils x 250g
- Banana x 2 large
- Coconut oil x 100g plus extra for greasing the muffin tin
- Eggs x 2 large
- Coconut sugar x 100g
- Vanilla extract x 1 tsp
- Raw cacao powder x 30g
- Almond flour or almond protein powder x 150g
- Tapioca starch x 100g
- Baking powder x 1 tsp
- Cinnamon x 1 tsp
- Prunes x 8 – 10
- Coconut water or milk x 200mls
Method
- Preheat the oven to 180°c or gas mark 5.
- Grease the muffin tin with the coconut oil and set to one side.
- Pour the lentils into the blender and blend until a flour forms.
- While the lentils are blending stir with the blender spatula from the top.
- It will help all the lentils to blend into flour.
- Once a flour has formed pour the lentils into the large mixing bowl.
- Add in the almond flour or the raw cacao powder, almond protein powder, tapioca starch, baking powder and cinnamon.
- Stir these ingredients together.
- In the small saucepan melt the coconut oil.
- Once it’s melted but not cooked pour it into the other large mixing bowl.
- Crack two eggs into the mixing bowl and whisk these ingredients together.
- When they are mixed add in the vanilla extract and the banana.
- Whisk these ingredients together until the banana is mashed into the other ingredients.
- Add in the sugar and whisk again.
- Now pour the wet ingredients into the dry ones.
- Mix everything together.
- Add in the water slowly.
- It might take a little less water or it might take a little more water.
- Add enough until it looks like a scone consistency.
- Remove the stones from the prunes, and cut into small pieces, if necessary.
- Stir the prunes into the cake batter until well mixed together.
- Grab the spoon and fill the tin until it filled with the mixture.
- Place the tin into the oven and cook for 25 – 30 minutes or until golden brown.
- When the muffins are golden brown remove from the oven.
- Put a skewer into the muffins and if it comes out clean it’s cooked.
- If it comes out with mixture on the skewer place back into the oven and cook for another 5 minutes or until the skewer comes out clean.
- Leave to cool.
- Once the tin is touchable remove the muffins and place on a cooling rack.
- Once cooled completely serve.
- Then enjoy.
Banana and Raisin Lentil Muffins were so yummy. They were very easy to prepare and cook. The ingredients are freezable so you could make a big batch and freeze them for another occasion. The muffins would also make a nice gift for a relative or friend at Easter. Although they are great with a tea or coffee, or herbal tea for me, as a mid afternoon snack. However you decide to eat these muffins, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 