Looking for a healthy savory vegetable muffin for kids? These Mexican lentil muffins are moist and packed with essential nutrients that babies and toddlers need. Enjoy them for breakfast, lunch, or snack!
Thanks to Cabot Creamery for sponsoring this post. I only work with companies that I love and believe in. All opinions are my own.
Suggested Workflow
I’ve been receiving so many requests for savory muffins for babies and toddlers, and I seriously can NOT wait for you to try these!
At a quick glance, you might feel overwhelmed by the recipe. In an attempt to pack in as many nutrients as possible, I’ve included more ingredients and steps than my usual baked goods recipes.
But with a bit of advanced prep, these muffins will come together easily! Rather than the “I’m going to prep everything JUST for this recipe” mentality, approach this as let’s kill two birds with one stone. Prep extra of everything to enjoy throughout the week as well as to use for these muffins.
Here’s my usual workflow. Hope it’s helpful to you too!
At least a day before:
- Cook a large batch of lentils (see below for a tutorial). You can also use canned lentils. Look for no-salt-added.
- Prepare the black beans. If using dried, cook extra since they take a long time to cook. They freeze beautifully. If using canned, rinse and drain, and store in an airtight container in the fridge.
- Wash and chop the vegetables.
- Cook them by using any of these methods. You can serve them with any meal during the week.
- Finely chop extra (or use a food processor) to add to these muffins.
Now reap the benefit of your hard work! May seem like a lot but ultimately this will save you a lot of time during the week. You’ll see ;).
How to Cook Lentils
- Give a quick rinse to remove any dust or debris. There’s no need to soak lentils unlike other pulses.
- Use 3:1 liquid (water, stock) to dry lentils ratio.
- Add to a large pot and bring to a boil. Reduce heat and simmer for 20-25 minutes. Add more water as needed. Some suggest covering the pot and some uncovered. I’ve found that it works best to partially cover.
- Drain any excess liquid.
- Store in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.
Ingredients
Lentils: I used brown but red lentils will work too. It’s just been really difficult to find red lentils lately! Keep in mind the cooking time will be shorter and the texture softer.
Black beans: You can use other types if you wish, but black beans fit the flavor profile of these savory vegetable muffins the best.
Vegetables: Feel free to use whatever vegetables you have on hand. I highly recommend keeping the onion and peas though. Carrots and red bell peppers are amazing in this but some other suggestions include zucchini, sweet potatoes, broccoli, spinach, mushroom, tomatoes, etc.
Seasonings: Don’t skimp on these! Such an awesome way to add flavor to your baby’s food!
Eggs: I imagine flax eggs will work but I haven’t tried it myself. Let me know if you do!
Cheese: 1/2 cup may seem like a lot if making these for your baby. However, keep in mind that it’s for the entire batch and your baby will consume a small portion at a time.
While you want to watch their sodium intake, you don’t have to be overly obsessed/strict with it. Each of these lentil muffins contain around only 50mg of sodium.
Cheese is also a great source of protein, fat, calcium, vitamin D, which are essential nutrients for babies and toddlers.
Cabot’s 4 cheese Mexican shredded cheddar cheese is so delicious and convenient to use, and it plays a big role in taking these lentil muffins to another level!
You can also use any of their award-winning cheddars. I mean just look at the selection!
Step by Step Instructions
1. Cook vegetables in a skillet until softened. Add seasonings and cook for another minute or so.
2. Transfer to a large bowl with cooked lentils and beans. Combine everything together. Stir in cheese.
3. Blend about 1/2 of the mixture along with eggs in a food processor/blender.
4. Transfer back to the bowl with the rest of the mixture and combine.
5. Bake in a muffin pan. I like to use a silicone baking mat (affiliate link) as there’s no need to grease and is easy to clean! Top with extra cheese for older kids and adults, if you wish.
Voila! Lentil muffins!!!
Cook’s Tips
- Do NOT skip the step of cooking the vegetables! This is where you’re going to build SO much flavor!
- If you wish, you can actually stop after step #2 and enjoy as a delicious vegan lentil salad!
- There’s no need to measure out exactly 1/2 of the mixture to puree. Just eyeball it. If you want softer, smoother muffins then you can blend a bit more than 1/2.
- However, don’t blend the whole mixture. Offering a wide variety of textures is so important especially during the early years. It also gives them an opportunity to actually see the vegetables, which is also important.
- Feel free to top with more cheese for older children and adults.
- Once baked, cool completely on a wire rack.
Storage Suggestions
- Store in an airtight container for 3-5 days in the fridge.
- Freeze for up to 3 months. I personally flash freeze all my baked goods.
Other Cheesy Recipes to Try:
- Homemade Hamburger Helper
- Vegetarian Orzo Primavera
- Kid-friendly Southwestern Oat Muffins
- One Pot Vegetarian Mexican Lentils
Mexican Lentil Muffins
Ingredients
- 1 cup (180g) cooked brown lentils
- 1 cup (155g) black beans rinsed & drained
- 1 teaspoon avocado oil
- 1/2 cup (65g) finely chopped onion
- 1 cup (130)g finely chopped vegetables of choice, I used 1/2 cup red bell pepper and 1/2 cup carrots
- 1/2 cup (65g) frozen peas, thawed (can use fresh)
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 2 eggs
- 1/2 cup shredded cheese, can adjust amount to your liking
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease or line a 12-cup muffin pan.
- Heat oil over medium-high heat in a skillet. Add the vegetables and cook for 3-5 minutes, until softened. Add the spices and tomato paste. Lower heat and cook for 1-2 minutes until well-combined.
- In a large bowl, combine with beans and lentils.
- Transfer about 1/2 mixture and place into a blender or food processor. Add eggs and pulse until smooth.
- Pour back into the large bowl with the rest of the mixture. Combine well.
- Transfer the mixture to prepared muffin pan. Using the back of the spoon, push the mixture down a bit to make sure it’s nicely packed together. Top with additional cheese, if you wish.
- Bake in the oven for 25-30 minutes or until inserted toothpick comes out clean
Notes
- Lentils: can use brown or red. Keep in mind the cooking time will be shorter and the texture softer with the red variety
- Beans: You can use other types if you wish, but black beans fit the flavor profile of these savory vegetable muffins the best.
- Vegetables: Feel free to use whatever vegetables you have on hand. I highly recommend keeping the onion and peas though. Carrots and red bell peppers are amazing in this but some other suggestions include zucchini, sweet potatoes, broccoli, spinach, mushroom, tomatoes, etc.
- Do NOT skip the step of cooking the vegetables! This is where you're going to build SO much flavor!
- If you wish, you can actually stop after step #2 and enjoy as a delicious vegan lentil salad!
- There's no need to measure out exactly 1/2 of the mixture to puree. Just eyeball it. If you want softer, smoother muffins then you can blend a bit more than 1/2.
- However, don't blend the whole mixture.
- Feel free to top with more cheese for older children and adults.
- Once baked, cool completely on a wire rack.
- Store in an airtight container for 3-5 days in the fridge. Freeze for up to 3 months.
