Chocolate banana muffins (with lentils)
November 8, 2021
: 12
: 10 min
: 20 min
: 30 min
: Easy
These chocolate banana muffins (with lentils) offer a high protein snack for toddlers 12 months old+ and the whole family. They are vegan friendly and taste amazing! They are high in protein and iron, which means it may keep your toddler feeling fuller for longer. The chocolate chips are optional, they are there to add a fun element! Did you know that quality dark chocolate is rich in fiber, iron, magnesium, copper, manganese, and a few other minerals. Try not to be scared of offering your toddler chocolate in moderation, it can be a bit of fun and nutritious! Please comment on the recipe below if you love them as much as we do.
Ingredients
- 220g/1 cup cooked green lentils
- 1/4 cup vegetable oil (or avocado oil)
- 185g/2 small bananas (mashed)
- 50g/1/4 cup brown or coconut sugar (alternative use agave)
- 1 tsp vanilla extract
- 1 tbsp flaxseed meal (to make flaxegg)
- 100g/1 cup rolled oats
- 100g plain flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Optional: 1/2 cup dark choc chips (or carob chips)
Directions
- Step 1 Preheat the oven to 190°C/375°F/170 fan/gas mark 5. Prepare muffin tin with 12 cupcake cases.
- Step 2 Prepare flax-egg by mixing 1 tbsp of flaxseed meal with 2.5 tbsp of warm water. Leave to sit for 5 minutes.
- Step 3 Blend oats to create a oat flour/powder. Then add and combine all dry ingredients. Set aside.
- Step 4 In a mixer blend lentils and all wet ingredients including flax-egg, until smooth.
- Step 5 Then pour in all dry ingredients into the mixer and mix slowly until combined – don’t overmix!
- Step 6 Pour mixture evenly into cupcake cases (optional: sprinkle some choc chips onto each cupcake) and place into the oven for 20 minutes. Leave to cool. Store in a airtight container in the fridge for up to 3 days. Freezer friendly for up to 3 months.
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Clever Decide