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Who needs grain and refined sugar, when you can make these amazing, moist chewy muffins from lentils, flaxseed, pumpkin and banana. The awesome ingredients in these muffins boost your intake of protein, fiber, potassium, calcium, iron, and many other nutrients.

Red lentil pumpkin banana chocolate chip muffins

Coconut oil
2
tbsp
Red lentil flour
2/3
cup
Ground flaxseed
2
tbsp
Baking powder
1
tsp
Salt
1/4
tsp
Maple syrup
2
tbsp
Pumpkin puree
1
cup
Banana
1
Milk
1/2
cup
Chocolate chips
1/4
cup
Preheat oven to 350 degrees.
To liquify the
2 tbsp Coconut oil
place it in an oven safe container and place in ove​n while it preheats.
​In a large mixing bowl, combine the
2/3 cup Red lentil flour
2 tbsp Ground flaxseed
1 tsp Baking powder
1/4 tsp Salt
​and mix well. 
Add to mixing bowl the liquified coconut oil, as well as the
2 tbsp Maple syrup
1 cup Pumpkin puree
1 Banana
1/2 cup Milk
1/4 cup Chocolate chips
​and mix well, mashing the banana as you mix. 
Grease a 12 slot muffin tin, and spoon equal amounts of batter into each cup. 
Bake for 30-35 minutes, or until tops of muffins spring back when pressed.
red-lentil-pumpkin-banana-chocolate-chip-muffins