Description
These mini lentil and feta snack muffins are a savory protein powerhouse perfect for meal prep or quick weeknight snacks. Packed with cooked lentils, crumbled feta cheese, fresh herbs, and vegetables, they deliver substantial protein and fiber in a convenient handheld form. Bake a batch for nutritious snacks all week long.
Ingredients
- 1½ cups whole wheat flour
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked brown or green lentils, drained
- ¾ cup low-fat milk
- ½ cup plain Greek yogurt
- ⅓ cup olive oil
- 2 large eggs
- 1 cup crumbled feta cheese
- 1 cup fresh spinach, finely chopped
- ½ cup sun-dried tomatoes, chopped
- ¼ cup fresh parsley, chopped
- 2 green onions, thinly sliced
Instructions
- Preheat your oven to 375°F. Line a 24-cup mini muffin tin with paper liners or grease it thoroughly.
- Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, oregano, thyme, garlic powder, salt, and black pepper in a large bowl.
- Combine cooked lentils, milk, Greek yogurt, olive oil, and eggs in a separate medium bowl, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
- Fold in the crumbled feta cheese, chopped spinach, sun-dried tomatoes, parsley, and green onions until evenly distributed.
- Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use well-drained lentils and pat them dry with paper towels to prevent soggy muffins.
- Do not overmix the batter once you add wet to dry ingredients to keep muffins light and fluffy.
- Reserve some crumbled feta to sprinkle on top before baking for extra visual appeal.
- Let muffins cool completely before storing to prevent condensation and sogginess.
- Store cooled muffins in the refrigerator for up to 5 days. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean Inspired