These Savory Red Lentil Muffins are a wholesome, gluten-free, and vegan recipe that is naturally flourless, made with no eggs, and packed with high protein to keep you full. They're easy to make, perfect for meal prep, and ideal as a satisfying snack, quick breakfast, or crowd-pleasing appetizer.
Love these muffins? You'll also enjoy my chickpea flour muffins and spinach carrot muffins.
If you've tried my red lentil banana muffins, you already know how much I enjoy finding creative ways to use red lentils in everyday recipes.
These savory red lentil muffins are another favorite because lentils are affordable, packed with plant-based protein, and an easy way to make meals more filling, which is why I also use them in my chickpea and lentil bread, red lentil crackers, and red lentil pizza crust.
Every bite is soft and fluffy with tender carrots, fresh parsley, crunchy pumpkin seeds, and a cheesy kick of nutritional yeast, and just the right blend of spices for a rich, comforting flavor.
Best of all, they store and freeze wonderfully, making them perfect for meal prep, lunchboxes, picnics, potlucks, or whenever you need a delicious grab-and-go snack.
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🥕Ingredients
- Dried red lentils: Soak them in boiling water for at least 2 hours to soften them and create a smooth muffin batter.
- Carrots: Add natural sweetness, moisture, and a lovely color to the muffins.
- Pumpkin seeds: Add a crunchy texture, nutty flavor, and extra plant-based protein.
- Fresh parsley: Brings a fresh, herby flavor that balances the savory ingredients.
- Nutritional yeast: Adds a savory, cheesy-like flavor and extra nutrients.
- Ground flaxseeds: Help bind the batter together as an egg replacement.
- Olive oil: I used extra virgin olive oil. Feel free to use any neutral-flavored vegetable oil.
- Baking soda + vinegar: Help the muffins rise and create a softer texture.
- Salt and spices (ground cumin, smoked paprika, onion powder, and garlic powder)
- Water: Helps blend the ingredients into a smooth, scoopable batter.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🧁How To Make Savory Red Lentil Muffins
Soak the lentils: Add dried red lentils to a bowl, cover with hot water, and let them soak for at least 2 hours. You can also soak them in cold water overnight. Drain well before using.
Blend the batter: Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper or silicone liners. Add the soaked, drained lentils, oil, water, vinegar, baking soda, salt, and spices to a high-speed blender. Blend until smooth and creamy.
Add the mix-ins: Transfer the lentil batter to a bowl and stir in the grated carrots, nutritional yeast, chopped parsley, ground flaxseeds, and chopped pumpkin seeds. Mix until everything is evenly combined.
Bake: Divide the batter evenly between the prepared muffin cups. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine).
Cool and serve: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
📋Variations
- Lentils: You can use split red lentils instead of regular red lentils. Avoid using cooked lentils, as they contain more moisture and may change the texture of the muffins.
- Vegetables: If you don't have carrots, green onions, grated zucchini, or finely chopped spinach work great. Just make sure to squeeze out any excess water from the zucchini before adding it to the mix.
- Herbs: Replace parsley with fresh dill, chives, or cilantro depending on your preference.
- Seeds: Use sunflower seeds or sesame seeds for a different crunch.
- Nutritional yeast: If you don't have nutritional yeast, you can leave it out, but it adds a delicious savory, cheesy-like flavor.
💡Marinela's Tips
- Drain the lentils well: After soaking, drain the lentils thoroughly to remove excess water. Too much moisture can make the muffins dense or gummy in the center.
- Use a high-speed blender: A powerful blender will create a smooth, creamy batter, which helps the muffins hold together and gives them a tender texture.
- Grate the carrots finely: Finely grated carrots blend better into the batter and add moisture without making the muffins too wet.
❓Frequently Asked Questions (FAQ's)
No, I recommend using soaked dried red lentils for this recipe. Cooked lentils contain more moisture and can make the muffins too soft or gummy in the center.
Yes, you can try replacing the oil with an equal amount of unsweetened applesauce, but the texture may be slightly less rich and moist.
Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Gummy muffins are usually caused by excess moisture. Make sure to drain the soaked lentils well, measure ingredients accurately, and allow the muffins to cool completely before eating, as they continue to set while cooling.
🥗Serving Suggestions
These muffins are delicious on their own or paired with hummus, vegan cheese, a fresh abc salad, or a bowl of mushroom potato soup for a satisfying meal.
For a complete savory spread, pair these muffins with my dairy-free burrata, silken tofu mayonnaise, or pea and cheddar cheese salad.
🍞More Easy Red Lentil Recipes
📖 Recipe
Savory Red Lentil Muffins (Vegan & Gluten-Free)
Equipment
- 1 high speed blender
- 1 Mixing bowl
- 12 cup muffin pan lined with silicone or paper liners
Ingredients
- 1 + ½ cups dried red lentils soaked, drained
- 2 small carrots grated
- ⅓ cup fresh parsley chopped (measured after chopping)
- 2 tablespoons nutritional yeast
- 2 tablespoons ground flaxseed
- ¼ cup pumpkin seeds roughly chopped
- 2 tablespoons olive oil or any vegetable oil
- 1 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ cup water
Instructions
- Add dried red lentils to a bowl, cover with hot water, and let them soak for at least 2 hours. You can also soak them in cold water overnight. Drain well before using.
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper or silicone liners. Add the soaked, drained lentils, oil, water, vinegar, baking soda, salt, cumin, paprika, garlic powder, and onion powder to a high-speed blender. Blend until smooth and creamy.1 + ½ cups dried red lentils, 2 tablespoons olive oil, 1 teaspoon baking soda, 2 teaspoons apple cider vinegar, 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¾ cup water
- Transfer the lentil batter to a bowl and stir in the grated carrots, nutritional yeast, chopped parsley, ground flaxseeds, and chopped pumpkin seeds. Mix until everything is evenly combined.2 small carrots, ⅓ cup fresh parsley, 2 tablespoons nutritional yeast, 2 tablespoons ground flaxseed, ¼ cup pumpkin seeds
- Divide the batter evenly between the prepared muffin cups. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine).
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Drain the lentils well: After soaking, drain the lentils thoroughly to remove excess water. Too much moisture can make the muffins dense or gummy in the center.
- Use a high-speed blender: A powerful blender creates a smooth, creamy batter, helping the muffins hold together and giving them a soft, tender texture.
- Grate the carrots finely: Finely grated carrots blend better into the batter and add moisture without making the muffins too wet.
- Storage: Store cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
If you try these savory red lentil muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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