Packed with protein, fiber, and the natural sweetness of ripe bananas, these banana lentil muffins are the perfect balance of healthy and delicious. Moist, flavorful, and easy to make, they’ll quickly become your go-to recipe for a wholesome treat!

The best part about these banana muffins (other than the amazing flavor) is that they are high in protein, helping to keep you fuller longer while still enjoying muffins. 

I also love freezing them individually so I can just grab them and go on another day. 

What Makes Lentil Flour Unique?

Lentil flour stands out from other flours due to its high protein and fiber content, making it a powerhouse ingredient for healthier baking. It has a slightly earthy flavor that pairs well with warm spices like cinnamon and nutmeg. Unlike all-purpose flour, lentil flour is gluten-free (and grain free) and adds a dense, satisfying texture to baked goods.

Ingredients Needed

• Lentil flour
• Almond flour
• Baking soda and Baking powder
• Cinnamon
• Salt
• Vegetable oil
• Egg
• Maple syrup – honey can also be used.
• Ripe bananas

How to Make Banana Lentil Muffins

Start by preheating your oven to 350°F. Line a muffin pan with paper liners or grease it lightly so they don’t stick.

In a large mixing bowl, whisk together the lentil flour, almond flour, baking soda, baking powder, cinnamon, and salt until well combined.

In a separate bowl, mash the ripe bananas with a fork or potato masher. Add the vegetable oil, beaten egg, and maple syrup. Stir until smooth and well blended.

Gradually fold the dry ingredients into the wet mixture. Stir just until the batter comes together—overmixing can make the muffins dense.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Place the muffin pan in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or store for later.

Tips for Making

Don’t Overmix: Stir the batter just until the ingredients are combined. Overmixing can result in tough muffins.

Check Your Bananas: Use bananas that are fully ripe, with brown spots, for maximum natural sweetness and moisture.

Storage: Store muffins in an airtight container at room temperature for up to three to four days or freeze for longer storage.

Variations

• Add Mix-Ins: Fold in chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.
• Mini Muffins: use a mini muffin pan if desired and reduce the cooking time. 
• Banana Lentil Bread: Instead of muffins, swap the tin for a loaf pan. 

More Easy Muffin Recipes: 

• Sweet Potato Zucchini Muffins
• Blueberry White Chocolate Muffins
• Flaxseed Muffins
• Almond Flour Banana Muffins

Banana Lentil Muffins

Packed with protein, fiber, and the natural sweetness of ripe bananas, these banana lentil muffins are the perfect balance of healthy and delicious. Moist, flavorful, and easy to make, they’ll quickly become your go-to recipe for a wholesome treat!

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Course: Breakfast

Cuisine: American

Servings: 8

Ingredients

• 1 cup lentil flour
• ½ cup almond flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt
• ¼ cup vegetable oil
• 1 egg beaten
• 1/3 cup maple syrup
• 2 ripe bananas

Instructions

• Preheat the oven to350 °F. Line a muffin pan with papers.
• In a bowl, mix together lentil flour, almond flour, baking soda, baking powder, cinnamon, and salt.
• In a second bowl, mix oil, egg, maple syrup, and bananas.
• Add dry ingredients to wet ingredients and fold together, mixing till incorporated.
• Transfer batter to muffin pan. Bake 20 to 25 minutes until toothpick comes out clean.
• Cool before serving.