Family-friendly Protein Muffins!

How can we pack the most nutritional punch into our food and still make it delicious for the entire family? This is a question we ponder at Ecopiggy since we all wish to enjoy our indulgences but also make sure they’re full of healthy ingredients – a win win! Since baking is one of our favorite past times, we were excited about a recipe that is super tasty, gluten-free, vegan, lightly sweetened, AND power packed with protein! Yes, mighty lentils.   No one will even suspect their presence since they blend in so nicely with the batter. These muffins have gotten the thumbs up from us ladies, our kids, toddlers, and even my dog (chocolate-free of course!)

This recipe offers a lot of wiggle room for substitutions based on what you have on-hand in your pantry. Personally, I keep a few jars of ground flaxseeds and whole chia seeds available so that I can create a quick vegan “egg” by mixing 1 T of either with 3 T of warm water. In 5 minutes, you have a nice binding element for your muffins or any other baked good. But feel free to use a real egg if that’s your style. They’re delicious warm out of the oven with a dollop of almond butter and stay moist enough to put in your kids’ lunchbox or picnic basket for up to 2-3 days. Let us know how they turn out for you!

*Love the origami bag pictured here?  Stay tuned, coming to Ecopiggy soon!

Banana Lentil Muffins

(vegan and gluten-free)

8 muffins
• 1 c. plain cooked lentils (brown or red) – make more to eat later!
• 2 ripe bananas
• 1/4 c. oil (avocado, olive, or coconut)
• 1 ”egg” (1 T ground flax seeds OR chia seeds + 3 T warm water, mixed together for 5 min until it creates an egg-like texture)
• 1/4 c. coconut sugar
• 1 t. vanilla
• 2/3 c. oats
• 2/3 c. gf flour (or a mix of different flours: almond, coconut, brown rice, buckwheat, etc)
• 1 t. baking soda
• 1 t. cinnamon
• pinch of salt
• optional: 1/3 c. chocolate chips or nuts

Preheat oven to 375. Add lentils and oil to a blender or food processor and mix on a low setting. Add banana, egg, sugar, vanilla, and gently mix again. Finally, pour in the remaining dry ingredients and process until smooth but don’t overmix. It’s ok if the oats still maintain their texture. Fold in the optional add-ins with a spatula. Pour directly into greased muffin tins and bake for roughly 18 min, checking to make sure a knife comes out clean. Let cool in the tin for 5 minutes and eat warm!

~Kristin Cole

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