Healthy, delicious and full of fibre - these banana and lentil muffins make a top guilt-free treat.


  • 1 cup McKenzie’s Green Lentils

  • 1 egg, lightly beaten

  • ½ cup canola oil

  • ½ cup brown sugar

  • 1 cup bananas, mashed

  • 1 tsp vanilla essence

  • 1 ½ cup wholemeal flour

  • 1 tsp McKenzie’s Bi-Carb Soda

  • 1 ½ tsp McKenzie’s Baking Powder

  • ¾ cup sultanas


  • 1.

    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.

  • 2.

    Preheat oven to 200?C. Grease 2 x 6 muffin trays.

  • 3.

    Combine lentil puree, egg, oil, sugar, bananas and vanilla. Mix well.

  • 4.

    Combine flour, baking soda, baking powder and sultanas. Gently stir into egg mixture. Mix until just combined – do not overmix.

  • 5.

    Spoon into greased muffin trays (approx. 2/3 full).

  • 6.

    Bake for 15-20 minutes.

  • Tips/Variations::

  • 1.

    Replace sultanas with raisins or walnuts.

  • 2.

    Replace banana with 1 cup mashed mixed berries.

  • 3.

    Great source of protein and fibre.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 356kj
  • Fat Total 19g
  • Saturated Fat 1g
  • Protein 6g
  • Carbohydrate 43g
  • Sugar 21g
  • Sodium 49mg

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.

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For more, visit McKenzie's Foods

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