Power Lentil Muffins for Energy and Protein Boost! 💥🔋
Rich in Vitamin B Complex and Minerals 💊
Good for Skin, Hair, and Nails 💅
🌱Vegan and super tasty 😋
Ingredients:
- 1 tbsp Ground Flaxseed
- 4 tbsp Water
- 25g (½ cup) Onion, chopped
- 3 Garlic Cloves, crushed
- 1 Celery Stalk, chopped
- 1 Carrot, grated
- 600g (3 cups) Lentils, cooked
- 1 tbsp Italian Spice Mix
- 2 tbsp Tomato Ketchup
- 1 tbsp Dijon Mustard
- 60g (1 cup) Panko Breadcrumbs
- Salt & Pepper
For the Glaze:
- 4 tbsp Tomato Ketchup
- 1 tsp Balsamic Vinegar
Instructions:
1. Preheat the oven to 180°C (350°F).
2. Mix the ground flaxseed and water in a small cup and set aside.
3. Sauté the onion in a little water over medium heat until soft, then add the garlic and sauté for 30 seconds. Add celery and carrot and cook for a few minutes until they are soft.
4. Transfer the cooked vegetables to a large bowl. Add the cooked lentils, Italian spices, tomato ketchup, Dijon mustard, Panko breadcrumbs, and the flaxseed mixture. Season with salt and pepper. Stir until everything is well combined.
5. Fill 12 silicone muffin cups with the lentil mixture and press down slightly.
6. For the glaze, mix tomato ketchup and balsamic vinegar in a small bowl. Brush each lentil muffin with some glaze and bake the muffins in the preheated oven for 25-30 minutes.
7. Remove the muffins from the oven and let them cool on a wire rack for 5-10 minutes before serving.
8. Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
Serving Size: 2 muffins per serving.
Preparation 15 min
Baking Time 25 min
Calories 348
Fat3 g
Carbohydrates 61 g
Protein 21 g
Fiber 17 g
*per serving -> 2 muffins
