Banana Muffin Recipe (with lentils)

Preheat oven to 350°F
Cook lentils in a small pot in 1 cup of water on medium to medium-low heat until water is almost evaporated (approximately 15 minutes)
1/3 cup dried green lentils
Mix all dry ingredients (flour to flax seeds) in a bowl.
2 cups whole wheat flour, ½ cup rolled oats, ½ tsp baking soda, 1 ½ tsp baking powder, 1 tsp cinnamon, 2 tbsp ground flax seeds
Mix all wet ingredients except lentils and butter (if you are choosing to blend the lentils).
1 tsp vanilla, 2 eggs, 1 banana, ½ cup brown sugar
Blending the lentils is optional. If you are choosing to blend, once lentils are cooked and there is just a little water left in the pot, blend with melted butter. Add blended lentils into wet ingredients mixing until evenly combined.
1/3 cup dried green lentils, ½ cup butter
If you are skipping blending the lentils, add the butter and lentils to your wet ingredients and mix to combine.
Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
If using chocolate chips, fold into the batter or top your muffins once the batter is in the muffin cups.
¼ cup chocolate chips
Line a muffin tin with muffin cups. If using silicone muffin cups, spray with cooking spray or brush with butter. Distribute the batter evenly among 12 muffin cups.
Place in the preheated oven and bake for 20-25 minutes. They are done once an inserted toothpick comes up clean.
Cool before serving.