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The Best Lentil Loaf Muffins


On our journey to eat a more biblically based diet, we have been eating a lot more beans and lentils. Trying to be creative, I decided to make a lentil loaf, but, into muffins. It’s similar to meatloaf but in a muffin shape and made with lentils.

While learning all the foods of the bible and how they are good for our health, beans and lentils are 2 foods that are very high in protein and fiber. This gives them a top rank in our kitchen on a regular basis.

Lentils in particular are so healthy. Eating them as a part of a healthy diet can help lower cholesterol and promote overall good heart health.

We love them because they are so filling and keep us going for a while after eating them.

My husband and I eat meat, but, not every single day. We love to have protein options that aren’t meat. These muffins are the perfect option.

To make these muffins, you will need:

  1. Dry Lentils
  2. Water
  3. Salt
  4. Pepper
  5. Garlic
  6. Onion flakes
  7. Cumin
  8. Cayenne (optional)
  9. Egg
  10. Breadcrumbs
  11. Ketchup
  12. Brown sugar (I use raw sucanat)

Measure 1 cups of lentils and rinse under running water for 2 minutes in a fine mesh strainer.

Add to a pot and cover with water. Bring to a boil, then reduce to a simmer.

Add water as needed if it evaporates. Check after 30 minutes and every 5 minutes thereafter until fork tender.

Drain the Lentils.

Add to a mixing bowl. Add the egg, spices, and breadcrumbs. Mix well.

Preheat oven to 350 degrees F.

Grease a 6 cup muffin tin or add muffin liners.

Add the mixture to the cups until full.

Bake in preheated oven for 1 hour.

After 30 minutes, add the ketchup and brown sugar mixture.

Return to the oven for additional time.

Allow to cool slightly before removing from the muffin tin.

Lentil Muffins

Delicious and hearty, these lentil muffins will make you forget the meat at your family meal!
5 from 1 vote
Cook Time 1 hour
Course Main Course


  • 1 Cooking pot
  • 1 mixing bowl
  • 1 6 cup muffin tin


  • 1 cup dry lentils
  • 2-3 cups water
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 1 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion flakes
  • 1 egg
  • 1-1 1/2 cups breadcrumbs
  • 1/2 cup ketchup
  • 2 tbsp brown sugar I use sucanat


  • Cook the lentils per package instructions until fork tender.
  • Preheat oven to 350 degrees F.
  • Strain the lentils and add to a mixing bowl.
  • Add all the remaining ingredients EXCEPT THE KETCHUP AND BROWN SUGAR.
  • Mix well.
  • Grease a 6 cup muffin tin. Add the mixture to each cup until full.
  • Bake for 30 minutes, remove and top with ketchup mixture.
  • Bake an additional 30 minutes.

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    1. We chose to eat this way for health reasons. We felt like if we went back to eating the way God intended the foods to be eaten, it would have an effect on our health. I find it easy now that I’ve been cooking this way for so long. At first, it was a bit of a challenge. But, it’s been totally worth the effort for us.

  1. 5 stars
    These are lovely! Seasonings were delightful to both my hubby and myself. I didn’t make them exactly like the recipe as I was concerned that my hubby may think they needed to have a little more “tooth”. I swapped the breadcrumbs for cooked barley instead. They were a hit! Into the rotation they go! Thanks for the inspiration, Mary

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