The other day I made a smoothie with cooked lentils. Which was so tasty, I promise. It got me wondering what other sweet treat breakfasts I could make with a humble lentil. Lentils are packed with protein and fibre. Plus when mixed with other ingredients they don’t taste like a bowl of dahl.
That’s when I decided to make a flour with the lentils and I turned it into muffins. These are delicious. They are so good my husband Howard and son Ted decided to ask for another batch. Before the first one was finished. We love these beauties and we hope you will too. Below is a video and recipe for you.
What’s your favourite type of muffin? 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
- Lentil 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
- Almond flour or almond protein powder x 150g
- Tapioca starch x 100g
- Baking powder x 1 tsp
- Cinnamon x 1 tsp
- Raisins x 150g
- Water 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 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.
- Stir the raisins into the batter mix.
- 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. 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 