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High-Protein BBQ Lentil Savory Muffins [Vegan, Gluten-Free]

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They are easy to make, gluten-free, nut-free, low in fat, and full of protein, veggies and a rich barbeque flavor. Makes a great meat-free alternative put also pairs well with other barbequed meals!

High-Protein BBQ Lentil Savory Muffins [Vegan, Gluten-Free]


  • 1 cup dry green or black lentils (cooked)
  • 1 large onion or spring onion
  • 2 cloves garlic
  • 1 jalapeno or Ancho chili
  • 1 large carrot, grated
  • 1/4 teaspoon Himalayan Crystal salt
  • 1/4 cup water
  • 1 cup BBQ sauce
  • 1/2 cup millet flour  (or rough corn flour)
  • 3 tablespoons ground flaxseed
  • 1/2 cup corn (fresh or frozen)


  1. Preheat the oven to 355°F.
  2. In a large bowl mix half of the lentils, millet flour, flaxseed, water, salt, corn, and BBQ sauce.
  3. Grind the carrot, onion, garlic, chili, and the other half lentils in a food processor until smooth.
  4. Mix the two batters together (by hand) and let it sit for 10 minutes so the flour can soak up the water.
  5. Bake in a greased muffin or loaf form for 15 min. Then coat muffins with a little more BBQ sauce and bake another 15 – 20 min until done (check with toothpick).


Enjoy warm. They also taste great when stored in the fridge overnight and a couple of days later.





Experimental recipes that will unlock your creative side. Hi, I am Judy. Food is one of my greatest passions and I love how it magically connects people.With my blogs, Heart to Plate and Beetroot In My Cake, I want to give inspiration and awareness for simple, but healthy whole foods and a holistic lifestyle that nourishes body and spirit. It’s important to me to have fun in the kitchen, experiment and always eat with joy and gratitude.



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