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Wednesday, October 31, 2012

Banana Lentil Muffins


Do you ever make a recipe and forget an ingredient?  You only realize the ingredient is missing after the recipe has come out of the oven and think CRAP,  I forgot something.    But, do you ever make a recipe and forget an ingredient and the recipe still comes out good.    The funny thing is this is the second time I have done this to a Banana recipe.   I went to make these muffins and forgot the sugar.  I did the same thing with a banana bread in the summer.   The interesting this is the bread turned out terribly, these muffins did not.   I actually almost didn't notice I forgot the sugar, it was just in a second thought that I realized I didn't add it.

Canadian Lentils were a sponsor at the Blissdom Conference and they were giving away chocolate chip cookies made with lentils,  a recipe created by Michael Smith.   These cookies were actually insanely tasty. Although in my opinion loaded with too much sugar, which may explain the good flavour.   They also gave us a cookbook of recipes that used lentils, I of course went straight to the desserts at that back of the book and found these banana muffins.   There were also brownies that I will be making soon enough.   I made a few tweaks, some on purpose and some not.

Banana Lentil Muffins

(adapted from Canadian Lentils)

INGREDIENTS:

  • 1 cup green lentil puree  (1 cup of drained canned lentils + 1/4 cup water pureed together)
  • 3 ripe bananas
  • 1 egg
  • 1/4 unsweetened applesauce
  • 1/4 cup vegetable oil 
  • 1 egg
  • 1/2 cup granulated sugar ( I forgot this and they are still good)
  • 1 cup whole grain bread flour
  • 1/4 cup unbleached all purpose
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/3 cup chopped walnuts
  • 1/3 cup chopped dark chocolate

INSTRUCTIONS:

1) Preheat the oven to 400F. Smash or puree the bananas.  I pureed them with my hand blender until they resembled a sauce.
2) Combine lentil puree, banana puree, apple sauce, egg, oil and sugar (if you remember).   Whisk together. 
3) In a small bowl combine flours, baking soda/powder, salt, cinnamon.  Add chocolate and walnuts and blend in. 
4) Add the dry mixture to the wet mixture and fold in until just combined. 
5) Line 12 muffin tin with paper liners,  fill evenly with the batter.   Bake for 18-20 minutes.  Let cool in pan for a few minutes.   Store in air tight container.

Easy to put together, healthy and moist.   Good with or without sugar.  ;-)

MEG'S RATING : D-EEEE-LICIOUS!




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