Vegan Lentil Banana Muffins

ByHannah Peterson

Vegan Lentil Banana Muffins (Healthy, Protein-Rich & Naturally Sweet)

These Vegan Lentil Banana Muffins are moist, fluffy, and naturally sweet, made with blended lentils and ripe bananas for a surprisingly delicious and nourishing treat. Packed with plant-based protein, fiber, and wholesome ingredients, these muffins are perfect for breakfast, snacks, or meal prep.

If you’re looking for a healthy vegan muffin recipe that doesn’t taste “healthy,” this one is a must-try.

Why You’ll Love These Vegan Lentil Banana Muffins

  • 100% vegan and dairy-free
  • Naturally sweetened with ripe bananas
  • High in plant-based protein and fiber
  • Soft, moist texture with no lentil taste
  • Great for breakfast, snacks, or lunchboxes

Ingredients for Vegan Lentil Banana Muffins

  • 1 cup cooked lentils (well-rinsed and drained)
  • 2 ripe bananas, mashed
  • ½ cup maple syrup or coconut sugar
  • ⅓ cup olive oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour or whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt

Optional add-ins: walnuts, chocolate chips, or raisins

How to Make Vegan Lentil Banana Muffins

  1. Preheat oven
    Preheat to 350°F (175°C) and line a muffin tin.
  2. Blend the lentils
    Blend cooked lentils with bananas until completely smooth. This ensures a soft texture and no visible lentils.
  3. Mix wet ingredients
    Stir in maple syrup, oil, and vanilla.
  4. Add dry ingredients
    Fold in flour, baking powder, baking soda, cinnamon, and salt until just combined.
  5. Bake
    Divide batter evenly into muffin cups. Bake for 20–25 minutes, until a toothpick comes out clean.
  6. Cool & enjoy
    Let muffins cool slightly before serving.

Tips for Perfect Vegan Lentil Muffins

  • Blend lentils very well for the best texture
  • Use ripe bananas with brown spots for natural sweetness
  • Don’t overmix the batter
  • Let muffins cool to fully set

Variations & Add-Ins

  • Chocolate chip lentil banana muffins
  • Walnut or pecan banana muffins
  • Gluten-free: use a 1:1 gluten-free flour
  • Oil-free: replace oil with applesauce

Storage & Meal Prep

  • Store in an airtight container for up to 4 days
  • Refrigerate for up to 6 days
  • Freeze for up to 2 months
  • Perfect for make-ahead breakfasts

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