Almond Lentil Banana Muffins
Category
Breads & Cereals
A nutrient-packed perfect on-the-go breakfast.
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 large egg
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1/4 cup milk
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1 tablespoon vanilla
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2 cups all-purpose flour
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1 teaspoon cinnamon, ground
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup split red lentils, rinsed
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3/4 cup Mandelin Natural Whole Almonds, coarsely chopped
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2-3 bananas, over ripe, mashed
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cooking spray
Directions
Using a small saucepan, boil 2 cups of water without salt. Add lentils, reduce heat, cover, and simmer for about 7 minutes, or softened. Drain and set aside. Preheat your oven to 350°. Prepare a mini muffin pan with cooking spray. Set aside.
Combine butter and sugar and mix until smooth in a large bowl, ideally with a handheld or stand mixer. Add eggs, milk, vanilla and mashed bananas and stir. Mix in flour, baking powder, baking soda and salt until totally incorporated. Add your lentils and almonds and gently combine.
Pour batter into muffin cups. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Leave in pan for 5 minutes before placing on a wire rack to finish cooling.
Recipe Note
Almond Board of California