Vegan Lentil Muffins (recipe)
Serves: 3 | Prepping time: 5 mins | Cooking time: 25 mins
Today's Vegan Lentil Muffins!
Lentils contain vitamins B1 & B6, iron, potassium and magnesium, all important vitamins for your energy metabolism. They are also a good source of plant proteins making them a good source of nutrition for vegans and vegetarians. They can also help lower cholesterol.
Try these tasty muffins as a snack!
Lentils contain vitamins B1 & B6, iron, potassium and magnesium, all important vitamins for your energy metabolism. They are also a good source of plant proteins making them a good source of nutrition for vegans and vegetarians. They can also help lower cholesterol.
Try these tasty muffins as a snack!
What you need (ingredients)
- 1 tbsp. flaxseed meal
- 4 tbsp. water
- ½ cup (25g) diced onion
- 3 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 3 cups (600g) cooked lentils
- 1 tbsp. Italian seasoning
- 2 tbsp. tomato ketchup
- 1 tbsp. dijon mustard
- 1 cup (60g) panko breadcrumbs
- salt & pepper, to taste
- For the glaze:
- 4 tbsp. tomato ketchup
- 1 tsp. balsamic vinegar
Nutritional values per serving
- Energy: 348 kcal
- Fats: 3 gr
- Carbohydrates: 61 gr
- Protein: 21 gr
- Fiber: 17 gr
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How to make this muffin (how to prepare it)
- Preheat the oven to 350°F (180°C).
- Mix the ground flaxseeds and water in a small bowl and set aside.
- Sauté the onion in a little water over a medium heat until soft, then add the garlic and cook for 30 seconds. Add the celery and carrot and cook for a couple of minutes until soft.
- Transfer the cooked vegetables to a large bowl. Add the cooked lentils, Italian seasoning, tomato ketchup, dijon mustard, panko breadcrumbs, the flaxseed mixture, and season with salt and pepper. Mix until well combined.
- Fill 12 silicone muffin cups with the lentil mixture and pat each one down lightly.
- To make the glaze, mix the tomato ketchup and balsamic vinegar in a small bowl. Brush each lentil muffin with a little of the glaze and place the muffins into the hot oven to bake for 25-30 minutes.
- Remove the muffins from the oven and set aside on a wire rack to cool for 5-10 minutes before serving.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Serving size: 2 muffins per portion.