Healthy, delicious and full of fibre - these banana and lentil muffins make a top guilt-free treat.
Place lentils and 3 cups water into a saucepan and bring to boil. Simmer for approximately 30-45 minutes. Puree to a smooth consistency with ¼ cup water.
Preheat oven to 200?C. Grease 2 x 6 muffin trays.
Combine lentil puree, egg, oil, sugar, bananas and vanilla. Mix well.
Combine flour, baking soda, baking powder and sultanas. Gently stir into egg mixture. Mix until just combined – do not overmix.
Spoon into greased muffin trays (approx. 2/3 full).
Bake for 15-20 minutes.
Replace sultanas with raisins or walnuts.
Replace banana with 1 cup mashed mixed berries.
Great source of protein and fibre.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more, visit McKenzie's Foods www.mckenziesfoods.com.au
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