trust the process
1/2 cup dry red lentils, cooked until soft/yielding 1 cup
2 ripe bananas
2 eggs
1/4 cup neutral oil
2 tsp vanilla
1/4 cup oats
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup applesauce
1 small zucchini, finely shredded and water squeezed out
Preheat oven to 350 and line or grease a mini muffin pan. Add lentils, bananas, eggs, oil, vanilla, applesauce, and oats to a blender and blend until smooth. Pour into a large bowl and add flour, baking powder, baking soda, and cinnamon, then fold in the zucchini.
Bake 16 minutes.