Vegan Lentil Muffins Recipe

Vegan Lentil Muffins Recipe

Food and Me Club
These vegan lentil muffins are super easy and quick to make. These savoury treats are something that you really will make time and time again.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack
Cuisine Mediterranean
Servings 3 people
Calories 386 kcal


  • 1 tbsp Flax seeds
  • 4 tbsp Water
  • 1 tbsp Italian seasoning
  • 1 tbsp Dijon Mustard
  • 2 tbsp Tomato Ketchup
  • 600 g cooked lentils
  • 60 g Panko Breadcrumbs
  • 3 clove Garlic minced
  • 1 stalk Celery diced
  • 1 Carrot diced
  • Salt & Pepper To season

For the Glaze

  • 4 tbsp Tomato Ketchup
  • 1 tbsp Balsamic Vinegar


  • Preheat the oven to 350°F (180°C).
  • Mix the ground flax seeds 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 fridge for up to 3 days.


Serving size: 2 muffins per portion.


Serving: 1personCalories: 386kcalCarbohydrates: 69gProtein: 22gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 506mgPotassium: 1035mgFiber: 19gSugar: 13gVitamin A: 3659IUVitamin C: 7mgCalcium: 137mgIron: 9mg
Keyword vegan lentil muffins recipe
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