Banana and Lentils 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! Candace has been working and delivering breakfast, lunch and snack items for the school for more than 15 years. She developed the recipe when looking at ways to increase the nutrient and protein value of breakfast items, while utilizing lentils donated to the nutrition program.

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.