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!

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
Veganistische Linzen Muffins
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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.

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