1️⃣ In a large bowl, whisk together oat flour, baking powder, baking soda, salt, and cinnamon.
2️⃣ In another bowl, mash bananas and cooked lentils until smooth.
3️⃣ Stir in plant-based milk, maple syrup, applesauce (or oil), and vanilla extract.
3. Combine & Fold in Add-Ins
1️⃣ Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
2️⃣ If using, fold in chocolate chips, nuts, or coconut.
🔥 Tip: Don’t overmix! A slightly lumpy batter makes softer muffins.
4. Bake the Muffins
1️⃣ Scoop batter into muffin tins, filling ¾ full.
2️⃣ Bake for 18-22 minutes, or until a toothpick comes out clean.
3️⃣ Let cool in the pan for 5 minutes, then transfer to a wire rack.
Serving & Storage Tips
📌 Serve warm or at room temperature with a drizzle of nut butter.
📌 Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.
📌 Freeze for up to 2 months and reheat before serving.
Variations & Substitutions
🌱 Gluten-Free: Use gluten-free oat flour or almond flour.
🍫 Extra Sweetness: Add 1-2 tablespoons coconut sugar for a sweeter taste.
🥕 Add Veggies: Fold in grated carrots or zucchini for extra nutrition!
Why You’ll Love These Vegan Lentil Banana Muffins
✔ High in Protein & Fiber 🏋️♂️
✔ Moist, Naturally Sweet & Flavorful 🍌
✔ Oil-Free, Gluten-Free & Refined Sugar-Free 🌱
✔ Perfect for Meal Prep & Freezer-Friendly 🥡
💡 Try these muffins and enjoy a healthy, plant-based treat! 🍌🔥
📢 What’s your favorite muffin add-in? Share in the comments! ⬇💬
