The Best Lentil Loaf Muffins
These easy Lentil Loaf Muffins are the perfect meal for meatless evening dinners! Great to make ahead and freeze or have fresh from the oven for a dish the entire family will love! They will never miss the meat with these!
I make lentil recipes quite often. My recipe for Lentil Chili is one of our favorite recipes.
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Lentil muffins are similar to meatloaf but in a handy single serving size and vegetarian.
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.
Why you’ll love this recipe
- Made with simple, wholesome ingredients – This recipe is made with easy to find ingredients that you may already have on hand.
- Faster than a full lentil loaf – The muffin form makes this recipe much quicker to make than a whole loaf.
- Packed with fiber and protein – Lentils have been long touted for their nutrition! Filling and great for you, these muffins are the perfect meat substitute.
- Kid friendly – Kids will love these little single serving, tasty muffins!
- Great make ahead dish – Make these ahead of time, freeze, and reheat for a quick and easy meal!
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This is the Instant Pot I use
I love this USA muffin pan
To make these muffins, you will need
- Dry Lentils
- Water
- Salt
- Pepper
- Garlic
- Onion flakes
- Cumin
- Cayenne (optional)
- Egg
- Breadcrumbs
- Ketchup
- Brown sugar (I use raw sucanat)
Step By Step Instructions for making Lentil Muffins
Make the Lentils
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.
Mix the Muffins
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 the Muffins
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.
Try my Easy Lentil Chili Recipe
Storage Tips
Store in an airtight container in the fridge for 3-5 days.
Freeze the muffins in a freezer safe bag after cooling for up to 3 months. Reheat in a 300 degree F oven until warmed through.
Frequently Asked Questions
Absolutely! Make them up, cool, and then freeze them in a freezer safe bag for up to 3 months. Reheat in a 300 degree F oven until warmed through for a quick and easy meal.
Sure, use a 8.5×4.5 loaf pan and bake for 60-75 minutes.
Lentil Muffins
Equipment
- 1 Cooking pot
- 1 mixing bowl
- 1 6 cup muffin tin
Ingredients
- 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
Instructions
- 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.
May I ask why you choose to eat a biblical diet? Do you find it difficult?
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.
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
Oh, that’s great! I’m so glad you all liked them!
Can aquafaba be used instead of the egg, for those who are sensitive to eggs?
I’m sure that will work just fine.
I look forward to making these. I adore lentils and find them so versatile. I can no longer eat tomatoes, and this recipe will suit my tummy just fine! Thank you for sharing. Blessings…