Low-Sal Banana Lentil Muffins

3 ripe bananas

1 cup cooked lentils 

1 jar pureed pear baby food 

1/4 cup canola oil 

1/4 cup sugar

1 tsp vanilla 

3/4 cup rolled oats

3/4 cup wheat flour 

1 tsp baking soda 

1/2 cup pecans

1/2 cup dark chocolate chips + 1/4 cup for topping 

1. Preheat oven to 375.

2. Add bananas, lentils, baby food, oil, sugar, and vanilla to a food processor. Process until smooth.

3. Add oats, flour, and baking soda. Process until mixed.

4. Add pecans and chocolate chips. Pulse until mixed through.

5. Line a muffin tin with cupcake liners. Spray canola oil in each liner.

6. Add muffin mix to each liner. (Fill it up to the size you want your muffins to be - they do not rise much)

7. Top each muffin with three chocolate chips.

8. Bake for 21 minutes. Check doneness by inserting a toothpick. Toothpick should be clean when removed.

This recipe was only slightly modified from The Lean Green Bean. Remember that sulfite and salicylate allergies or intolerances are fickle little things, and what one person may tolerate may be different for someone else. I hope you find this useful and tasty!