Vegan Lentil Banana Muffins are an easy, soft, and fluffy treat that proves lentils totally belong in dessert.
This delicious one-bowl recipe needs no blender and is perfect for a sweet breakfast, snack, or a wholesome dessert you'll want to bake on repeat.
For more eggless muffin ideas, try my blueberry banana muffins or banana date muffins without sugar.
Lentil banana muffins were born because lentils are always at the top of my plant-based staples list.
I keep them stocked since they're budget-friendly, protein-packed, and so easy to use in everyday cooking.
I usually add them to savory favorites like red lentil crackers, lentil bread, or chickpea lentil salad, but one day I thought, why not try them in muffins too?
I skipped blending or mashing and just folded them in, and the result honestly surprised me: tender, moist, bakery-style muffins with a soft crumb, subtle crunch from the lentils, natural banana sweetness, and just ½ cup of brown sugar for that golden color and melt-in-your-mouth texture.
Everyone who tried them asked for more and couldn't believe there were lentils inside at all.
If you love baking with ripe bananas, don't miss my banana buckwheat muffins, 2 banana bread muffins, or chocolate chunk banana muffins.
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🍌Ingredients
- Ripe bananas: Very ripe bananas add natural sweetness and deep banana flavor.
- Cooked lentils: I used red lentils, but brown or green lentils work too.
- Sugar: I used brown sugar for moisture and color, but cane or white sugar can be used as well.
- Flour: I used whole wheat flour, but all-purpose flour works perfectly as a swap.
- Plant-based milk: Unsweetened almond milk is my go-to, but any unsweetened plant milk works.
- Vegetable oil: Use a neutral oil, such as sunflower, grapeseed, or refined coconut oil, for the best flavor.
- Baking soda & vinegar: Help the muffins rise and stay light.
- Vanilla: Enhances sweetness.
- Cinnamon: Adds warm, cozy flavor.
- Salt: Balances sweetness and boosts taste.
As always, the full recipe, including a list of ingredients and measurements, is included in a printable recipe card at the end of this post.
🥣How To Make Lentil Banana Muffins
Step 1: Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper or silicone liners. In a large bowl, combine the mashed bananas, cooked lentils, almond milk, vegetable oil, vinegar, and vanilla, and mix well until fully combined.
Step 2: Add the flour, sugar, baking soda, cinnamon, and salt, then gently stir until just combined (don't overmix).
Step 3: Divide the batter evenly between the muffin cups and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before enjoying.
📋Variations
- Chocolate chip: Fold in dairy-free chocolate chips for a more dessert-like muffin.
- Nutty: Add chopped walnuts or pecans for extra crunch and flavor.
- Spiced version: Add a pinch of nutmeg or ginger for extra warmth.
- Oil-free: Swap the oil with unsweetened applesauce for a lighter version.
💡Marinela's Tips
- Use very ripe bananas: the riper, the sweeter and more flavorful your muffins will be.
- Measure flour accurately: Spoon the flour into your measuring cup and level it with a knife. Avoid scooping directly from the bag, as this can make the muffins dense instead of light and fluffy.
- Don't overmix: stir just until the dry ingredients are combined to keep the muffins soft and fluffy.
❓Frequently Asked Questions (FAQ's)
Yes! I used red lentils, but brown or green lentils work just as well.
Keep them in an airtight container at room temperature for 3 days, or freeze for longer storage.
📖 Recipe
Vegan Lentil Banana Muffins
Equipment
- 1 Mixing bowl
- 12 cup muffin pan lined with silicone or paper liners
Ingredients
Wet Ingredients
- 1 cup mashed bananas
- 1 cup cooked red lentils
- ¼ cup unsweetened almond milk
- ¼ cup neutral vegetable oil
- 2 teaspoons vinegar
- 1 teaspoon vanilla
Dry Ingredients
- 1 + ½ cups whole wheat flour scooped & leveled
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper or silicone liners.
- In a large bowl, combine mashed bananas, cooked lentils, almond milk, vegetable oil, vinegar, and vanilla. Mix well.1 cup mashed bananas, 1 cup cooked red lentils, ¼ cup unsweetened almond milk, ¼ cup neutral vegetable oil, 2 teaspoons vinegar, 1 teaspoon vanilla
- Add flour, sugar, baking soda, cinnamon, and salt, stirring gently until just combined. Don't overmix.1 + ½ cups whole wheat flour, ½ cup brown sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- Divide the batter evenly into muffin cups and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for natural sweetness and rich flavor.
- Don't overmix to keep muffins soft and fluffy.
- Cook lentils until tender for the best texture.
- Spoon and level flour instead of scooping to avoid dense muffins.
- Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
If you try these lentil banana muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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