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a close up shot of three stacked lentil muffins with the top one sliced in half

Mexican Lentil Muffins

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.
5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
baking time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12


  • 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


  • 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


  • 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.


Calories: 85kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 197mg | Fiber: 3g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 1mg
Course Breakfast, Side Dish, Snack
Cuisine Mexican
Diet Gluten Free
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