Banana and Lentil Muffins

Recipe Shared by: W.P. Bate Community School, Saskatoon, SK

Thanks to W.P. Bate Community School’s Nutrition Worker, Candace Gabriel, for this recipe! With more than 15 years of preparing and delivering breakfast, lunch, and snacks for students, Candace created this recipe as a nutritious, protein-rich way to make the most of donated lentils.

Dry Ingredients:

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

Wet Ingredients:

• ½ cup oil or melted margarine
• ¾ cup sugar
• 2 eggs
• 1 cup lentil puree
• 1 tsp vanilla
• 3 mashed bananas

Preparation:

1. Mix (or sift) dry ingredients together.
2. Mix oil or melted margarine and sugar together. Then add eggs, lentils, vanilla and banana. Mix well.
3. Combine wet and dry ingredients.
4. Stir in 1 cup of coconut (optional).

Baking Instructions:

• Regular-size muffins: Bake at 375°F for 20–25 minutes
• Mini muffins: Bake at 375°F for 10–12 minutes

Notes:
• You can replace oil or melted margarine with applesauce (1:1 ratio).
For this recipe, try using ¼ cup oil or margarine + ¼ cup applesauce.