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a close up shot of three stacked lentil muffins with the top one sliced in half
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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.
Course Breakfast, Side Dish, Snack
Cuisine Mexican
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
baking time 30 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 85kcal

Ingredients

  • 1 cup (180g) cooked brown lentils
  • 1 cup (155g) black beans rinsed & drained
  • 1 teaspoon avocado oil
  • ½ cup (65g) finely chopped onion
  • 1 cup (130)g finely chopped vegetables of choice, I used ½ cup red bell pepper and ½ cup carrots
  • ½ cup (65g) frozen peas, thawed (can use fresh)
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 2 eggs
  • ½ 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 ½ 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 ½ of the mixture to puree. Just eyeball it. If you want softer, smoother muffins then you can blend a bit more than ½.
  • 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.

Nutrition

Calories: 85kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Sodium: 52mg | Sugar: 2g