Cheesy Lentil Muffins with Sun-Dried Tomatoes and Basil

These Cheesy Lentil Muffins with Sun-Dried Tomatoes and Basil are savory, protein-packed muffins ready in just 35 minutes that make the perfect portable breakfast, snack or lunch. Loaded with cooked lentils, sharp cheddar, tangy sun-dried tomatoes and fresh basil, these vegetarian muffins are great for meal prep and freezer-friendly.

What Makes This Savory Muffin Recipe Special

These muffins are incredibly satisfying with tons of protein from both the lentils and cheese, keeping you full for hours. They’re not your typical sweet muffins; these are hearty, savory and perfect for any time of day.

The flavor combination is irresistible. Sharp cheddar adds salty richness, sun-dried tomatoes bring intense concentrated tomato flavor with a hint of sweetness, and fresh basil adds bright, aromatic notes. Every bite has pockets of melty cheese and bursts of tangy tomato.

These are perfect for meal prep. Bake a batch on Sunday and you’ll have grab-and-go breakfasts or snacks ready all week. They stay moist for days thanks to the lentils and reheat beautifully in just 20 seconds in the microwave.

Nutritionally, these healthy vegetarian muffins deliver. Lentils add plant-based protein and tons of fiber that’s great for digestion, making these especially good to eat at breakfast to keep you energized all morning. They’re also rich in iron and folate. The whole wheat flour adds even more fiber and nutrients.

These muffins are perfect for freezing. Make a double batch and freeze individually wrapped muffins for up to 3 months. Just thaw overnight or microwave from frozen for a quick breakfast.

Using a quality muffin tin ensures even baking and perfectly shaped muffins every time. A non-stick or well-seasoned tin makes removal effortless.

Ingredients

You’ll need cooked lentils (any color works), sharp cheddar cheese, sun-dried tomatoes, fresh basil and basic muffin ingredients. The lentils should be soft and fully cooked.

For the Muffins:

• 1 cup cooked lentils (green, brown or red), drained well
• 1½ cups whole wheat flour (or all-purpose)
• 1 cup sharp cheddar cheese, shredded
• ½ cup sun-dried tomatoes in oil, drained and chopped
• ¼ cup fresh basil, chopped
• 2 large eggs
• ¾ cup milk (any kind)
• ¼ cup olive oil
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For Topping:

• Extra shredded cheese
• Extra chopped sun-dried tomatoes
• Fresh basil leaves

How to Make This Easy Lentil Recipe

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with oil or cooking spray.
2. If your cooked lentils are very wet, spread them on a paper towel and pat dry. You want them moist but not waterlogged.
3. In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, onion powder, salt, black pepper and red pepper flakes if using.
4. In a separate bowl, whisk together the eggs, milk and olive oil until well combined.
5. Add the wet ingredients to the dry ingredients and stir gently with a spatula until just combined. Don’t overmix; some lumps are fine.
6. Fold in the cooked lentils, shredded cheese, chopped sun-dried tomatoes and fresh basil. Stir until everything is evenly distributed.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Top each muffin with a pinch of extra cheese, a piece of sun-dried tomato and a small basil leaf if desired.
9. Bake for 20-25 minutes until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
11. Serve warm or at room temperature. Store in an airtight container in the fridge for up to 5 days.

Substitutions and Variations

Try different cheeses like feta for a tangier flavor, mozzarella for extra meltiness or pepper jack for spicy kick.

Use different herbs like oregano, thyme or parsley instead of basil for varied flavor profiles.

Add vegetables like finely diced bell peppers, spinach or grated zucchini for extra nutrition and moisture.

Make them vegan by using flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water), plant milk and vegan cheese.

Skip the sun-dried tomatoes and use roasted red peppers, olives or caramelized onions instead.

Make mini muffins for bite-sized snacks by baking for 12-15 minutes in a mini muffin tin.

What to Serve With This Vegetarian Meal Prep Recipe

A simple green salad with lemon vinaigrette makes these muffins into a complete light lunch. The fresh greens balance the rich, savory muffins perfectly.

Creamy tomato soup pairs beautifully with these cheesy muffins. Dunk them in the soup for ultimate comfort food that’s packed with protein.

Scrambled eggs turn these into a hearty breakfast. The muffins add substance and the eggs add extra protein for a satisfying morning meal.

Fresh fruit like grapes, apple slices or berries provides a refreshing sweet contrast to the savory muffins for a balanced snack or breakfast.

More Lentil Recipes

Try my no-knead lentil bread with rosemary and seeds for another protein-packed bread that requires zero kneading.

My crispy lentil fritters with lemon tahini sauce are golden and crunchy with a creamy tangy sauce for dipping.

My rich lentil bolognese with sun-dried tomatoes uses the same sun-dried tomatoes for intense flavor in a hearty pasta sauce.

For a soup option, check out my creamy white bean and lentil soup with garlic that’s rich and velvety with roasted garlic.

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