Makes 15 servings (1 muffin per serving)

Ingredients

• ⅓ cup dry red lentils, rinsed and drained
• 3 ripe bananas, mashed
• ¾ cup sugar
• ½ cup unsweetened applesauce
• ½ cup milk (1%)
• ¼ cup butter, softened
• 2 large eggs
• 1 tsp vanilla
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon

Preparation

1. Preheat oven to 325°F. Lightly grease a muffin tin or use muffin liners.
2. In a small saucepan, combine lentils with ⅔ cup of water. Bring to a boil. Reduce heat, cover and allow to cook for 10 minutes. Once cooked, remove from heat and allow to cool.
3. In a bowl, combine bananas, sugar, applesauce, milk, butter, eggs and vanilla and mix well.
4. Mash the cooked lentils and add to bowl, mixing well.
5. In a separate large bowl, combine the flour, baking soda and cinnamon. Fold the wet ingredients into the dry ingredients, stirring just until combined.
6. Fill the muffin tins ¾ full. Bake until a toothpick inserted in centers comes out clean, about 25 minutes.
7. Remove from tins and allow to cool on a rack for 10 minutes. Serve and enjoy!

Nutritional analysis per serving: 216 calories, 4 g fat, 5 g protein, 40 g carbohydrate (38 g available carbohydrate), 2 g fibre, 98 mg sodium

My Viva Servings: 3 grains

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