Savory Red Lentil Muffins (Vegan & Gluten-Free)
These Savory Red Lentil Muffins are a delicious vegan, gluten-free, and flourless recipe made with no eggs and packed with high protein from red lentils. Soft, flavorful, and easy to prepare, these muffins are perfect for meal prep, a satisfying snack, a quick breakfast, or a savory appetizer.
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
Calories: 125kcalCarbohydrates: 16gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 296mgPotassium: 311mgFiber: 8gSugar: 1gVitamin A: 1890IUVitamin C: 4mgCalcium: 24mgIron: 2mg
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