Notes

Favorite Equipment

• Vitamix Blender
• Nordic Ware Aluminum Muffin Pans (Standard & Mini-Muffins)
• OXO Goodgrips Cookie Scoops for filling the muffin cups
• Stasher bags for freezing extras (the half-gallon or sandwich sizes work best for freezing muffins)

Ingredient Notes

• Lentils: If you plan on baking these more than once, save yourself some time by cooking up 1-2 cups of dry lentils and freezing in 1-cup portions for future batches. 
• Flour: I typically make these with white whole wheat flour however whole wheat pastry flour or a 50/50 mix of all-purpose and regular whole wheat flour also work great.
• For muffins with no added sugar: Use sugar-free chocolate chips, like Lily’s Dark Chocolate or Semi-Sweet chocolate chips which are sweetened with a combination of sugar alcohol and stevia, or ChocZeros chocolate chips which are sweetened with monkfruit extract.  

Ingredient Prep

• Cook the lentils
• Measure the oats, flour, baking soda, cinnamon, and chocolate chips. While you’re at it, whip up a few mason jars of DIY muffin mix (oats, flour, baking soda, and cinnamon) for future batches! 

Little Helpers

Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help: 

• Toddlers: Peel the bananas; add ingredients to and help operate the blender; stir in the dry ingredients; taste-test the chocolate chips (because you know they’re gonna regardless!); portion 
• Little Kids: All of the above! 
• Big Kids: Give them the recipe and have them ask for help if/when needed!

Freezing Instructions:

Allow muffins to cool completely on a wire rack before transferring to an airtight freezer bag or container. Freeze muffins for up to three months. Frozen muffins will defrost in approximately 2-3 hours at room temperature.

Nutrition Notes

Nutrition information is for one standard muffin with regular semi-sweet chocolate chips.