Sort ingredients
zingersmack
QR Code
Listen
Pdf
Preheat your oven to 350°F (180°C). Line a 12-cavity muffin tin with paper/silicone liners. Or spray with oil.
In a food processor or blender process 2 large bananas, 1 cup cooked lentils, 1 large egg, ¼ cup avocado oil, ¼ cup maple syrup until well combined.
Add 1 teaspoon baking soda, 1.5 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 pinch salt, and 1 cup white whole wheat flour * (or alternative). Pulse until combined and a batter forms.
Now add 1 cup grated carrots, ¼ cup chocolate chips (or walnuts), and ¼ cup raisins. Pulse just a few times to evenly distribute them into the batter.
Divide the muffin batter into the prepared baking tin and bake the muffins for 15-18 minutes. When pressing into the tops the muffins should spring back and not leave an indentation.
Remove from muffin tin and let cool. Store the muffins in an airtight container for 2-3 days at room temperature, up to 1 week refrigerated, or freeze for 4-6 months.