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Banana Bites

I was calling my friend who lives abroad to tell her about this new recipe I made - and when she heard that these "muffins" had lentils in the list of ingredients, she asked if my inner monologue is "geez it's been a while since I've ruined a good food". I got a good laugh out of that, but I do promise the good food isn't ruined!

Ingredients for your ovulatory phase: Red lentils, coconut, dark chocolate, and pecans. During the ovulatory phase, estrogen and testosterone surge, so you want to eat foods that help your body balance out the spike in estrogen and support the heart.

Red lentils are rich in fiber, which is the focus of the ovulatory phase because we want to aid our body in the process of metabolizing estrogen to ensure we have a healthy balance. They are also high in protein which helps stabilize blood sugar!

Coconut is great for ovulation because it contains essential nutrients such as B vitamins, zinc, and phosphorus which are vital nutrients for healthy ovulation.

Dark chocolate is high in magnesium, which plays a key role in hormone creation, cortisol regulation, thyroid function, blood sugar balance, and sleep. It is also anti-inflammatory which helps our body function properly

Pecans are great for ovulation because they are high in magnesium, which is anti-inflammatory and plays a key role in hormone creation, cortisol regulation, thyroid function, blood sugar balance, and sleep. They are also high in fiber which aids your digestive tract in the process of eliminating excess estrogen.


Banana Bites

Serves: 8 Active Time: 10 minutes Total Time: 30 minutes



  • 1/3 cup red lentils

  • 3/4 cup mashed banana (1 large)

  • 1/4 cup avocado oil

  • 1 egg, whisked

  • 1/4 cup sugar

  • 2 tsp vanilla

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 2/3 cup almond flour

  • 1/2 cup dark chocolate chunks

  • 1/2 cup coconut shavings

  • 1/4 cup chopped pecans


1. Rinse your red lentils, and then move them to a small saucepan with 1 cup of water. Bring to a boil, then reduce heat to a simmer, cover, and let it cook for 5 minutes. It should have soaked up most of the water, but you may have to strain some out.

2. Preheat your oven to 375ºF

3. While your lentils are cooking, grab a large mixing bowl and add your mashed banana, avocado oil, egg, sugar, vanilla, baking soda, and cinnamon. Mix until combined.

4. Now that your lentils are cooked and strained, place them in a food processor and process until smooth. If you don't have a food processor, a blender should work!

5. Add your pureed lentils into the batter and mix. Once combined, add your almond flour and fold it in until combined. Make sure not to over-mix, just gently fold until the flour has immersed into the batter. Then add in your dark chocolate chunks, coconut shavings, and chopped pecans!

6. Spoon your batter into your muffin tin - however many muffins you make will depend on the size of your tins - I had enough batter for 8. Bake at 375ºF for 18-20 minutes, or until a toothpick comes out clean.

7. Once baked, let it cool for 5 minutes, and then enjoy!


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