Savory, gluten-free, vegan breakfast (with recipe!)

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These are not your typical muffins. If you bite into one expecting a corn muffin, which they resemble, you will be very surprised.

These muffins are savory and then some. They’re made with ground red lentils and studded with flavorful sun-dried tomatoes, shallots, and garlic. It’s the satisfaction of a hearty lentil soup — just in a more convenient form.

Savory gluten-free vegan lentil muffins

Stir in chopped sun-dried tomatoes, shallots, and garlic, or play with your favorite savory flavors, like green onions, asiago cheese, or smoky peppers.

They’re high in protein and fiber, which makes them nicely satisfying without being heavy. I make a batch, put them in a plastic container in the fridge, then grab one or two for breakfast. Twenty seconds in the microwave and they’re fantastic.

If you’re one of the many people who likes savory foods for breakfast but is really, really tired of eggs or tofu scrambles, you should absolutely try these. I think they’re perfect for breakfast on-the-go or a quick snack.

They’re also great for people with many food restrictions, as they’re:

  • vegan
  • vegetarian
  • gluten-free
  • wheat-free
  • grain-free
  • paleo (I think)
  • low-fat, low-sugar
  • high-protein, high-fiber

(And if you’re one of the many people who can’t have most breads or baked goods, definitely try these out — they hit a lot of the same satisfaction buttons as a corn muffin.)

Savory gluten-free vegan lentil muffins

If you bite into one of these expecting a typical muffin, you will probably be very unhappy. I like to set expectations first: the texture is cornbread-like, but they taste a little like falafel.

Savory gluten-free vegan lentil muffins

You can grind lentils into flour in an ordinary blender. If necessary, grind in batches.

Savory gluten-free vegan lentil muffins

Red lentil flour.

Savory gluten-free vegan lentil muffins

These lentil muffins have the texture of cornbread, studded with bits of sundried tomato and shallots.

Savory lentil muffins

Serves 6-12
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast, Snack
Misc Pre-preparable
Website Angie's Recipes
These savory muffins make a great grab-and-go breakfast or snack, especially if you have dietary restrictions or just don't like sweets for breakfast. They're not your typical muffin — the texture is similar to cornbread, and the taste has hints of falafel. They're gluten-free, grain-free, vegan, and high in protein and fiber.


  • 1 3/4 cup red lentils (ground)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 2 teaspoons baking powder
  • 1/2 tablespoon salt
  • 1 teaspoon sugar
  • 1 shallot (finely chopped)
  • 1 clove garlic (chopped)
  • 2oz sundried tomatoes (chopped)
  • 2 1/3 cups sparkling water


Step 1
Measure the lentils, then grind them to the consistency of cornmeal. (I used a regular blender.)
Step 2
Combine the dry ingredients. Add the sundried tomatoes, shallot, and garlic, and toss until they are not clumped together.
Step 3
Add the sparkling water, and stir for 3 minutes. The batter will thicken up slightly, but will still be fairly thin.
Step 4
Pour batter into greased muffin tins. (I usually have a bit left over, which I bake in another small ramekin on the side. You can also turn leftover batter into a lentil soup by adding more water and simmering it on the stove for about 20 minutes.)
Step 5
Put the filled muffin tins into a cold oven, then set it to 325° and bake for 45 to 50 minutes.