Gluten-Free Lentil and Cheese Muffins

Gluten-Free Lentil and Cheese Muffins

Gluten-free lentil and cheese muffins are a healthy and tasty choice for breakfast, a snack, or even a light meal. The lentils and cheese give them energy and flavor, so you’re sure to enjoy them. Here’s how to make them:


  1. One cup of cooked lentils, either green or brown
  2. 1/4 cup grated cheese (cheddar, mozzarella, or a mix of the two)
  3. 1 cup of gluten-free flour mix
  4. 1 tsp baking powder
  5. 1/2 teaspoon of baking soda
  6. 1/2 teaspoon of salt
  7. 1/4 teaspoon of black pepper
  8. Half a teaspoon of smoked pepper
  9. 1/4 cup of Parmesan cheese, grated
  10. 2 big eggs
  11. 1/2 cup plain Greek yogurt or sour cream
  12. 1/4 cup milk (dairy or plant-based)
  13. 1/4 cup fresh butter or olive oil
  14. 1 small onion, chopped up small
  15. Two cloves of chopped garlic
  16. 1/4 cup chopped fresh herbs, like cilantro, parsley, or chives
  17. Half a cup of chopped spinach or kale

How to Do It:

Step 1: Warm up the oven and get the muffin tin ready.  Warm Up the Oven: Warm up the oven to 190°C (375°F).
Get the muffin tin ready: Put paper bags in a 12-cup muffin tin or grease it well with oil or food spray.
Step 2: Get the lentils ready to cook.

  • Cook Lentils: If you don’t have lentils that are already cooked, follow the directions on the package and cook 1/2 cup of dry lentils until they are soft. Let it cool down after draining.

Step 3: Peel and chop the vegetables.
When you cook onions and garlic, Warm up some olive oil in a small pan over medium-low heat. Add the chopped onion and garlic and cook for about 5 minutes, until the onion is soft and the garlic smells good. Allow to cool a bit.
Step 4: Mix the dry ingredients together.
Add the dry ingredients one by one. Using a whisk, mix the gluten-free flour blend, baking powder, baking soda, salt, black pepper, smoked paprika, and chopped Parmesan cheese in a large bowl.
Step 5: Combine the wet ingredients.
Next, mix the wet ingredients. In a different bowl, use a whisk to mix the eggs, Greek yogurt or sour cream, milk, and olive oil or melted butter.
6: Put it all together and add extras

  • Mix the Ingredients: To the dry ingredients, add the cooked lentils, sliced cheese, onions and garlic that have been sautéed, and any extra veggies you want to use, like spinach or kale. Use a stir to mix.
  • Add the Wet Ingredients: Pour the mixture of the wet ingredients into the dry ingredients. Mix it up until it’s just right. Be careful not to mix too much.
  • Add the Herbs: Add the chopped fresh herbs slowly.
    Step 7: Put it in and bake it.
    Fill Muffin Tin: Fill each muffin cup about three quarters of the way to the top with batter.
    Bake: Put the muffins in an oven that has already been hot for 20 to 25 minutes, or until a knife stuck in the middle comes out clean and the tops are golden brown.
    Step 8: Serve after cooling down
  • Cool Muffins: After baking, let the muffins cool in the pan for five minutes. Then, move them to a wire rack to cool fully.
  • Serve: You can serve it hot or cold. If you add a little butter, these muffins taste great on their own.
    How to Make the Best Gluten-Free Lentil and Cheese Muffins:
    Make sure the lentils are cooked all the way through and not mushy. In the muffins, they should keep their shape.
  • Cheese: You can use your favorite cheese or a mix of cheeses to make it taste different.
    To make it taste better, you can add chopped bell peppers, sun-dried tomatoes, or olives to the mix.
  • Keeping: Put it in the fridge in a jar that won’t let air in for up to five days. You can also freeze them for up to two months.
    For a tasty and healthy treat, try these gluten-free, spicy bean and cheese muffins that are full of protein.

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