BBQ Lentil Loaf Muffins

BBQ Lentil Loaf Muffins

I think these would be very kid friendly and a perfect entree choice for those just starting to eat some meatless meals. This is also one of those recipes that would be good to take to a pot luck as these would be enjoyed by everyone – yes even meat eaters! Next time I will double the recipe so we have extras to freeze.

BBQ Lentil Loaf Muffins

updated 4/26/15  To save time use one box of Trader Joe’s Steamed Lentils in place of cooking the one cup of lentils.

  • 2 cups water
  • 1 cup greenish/brown lentils* – I used the ones from Trader Joe’s they are little and I like how they cook or use one Box of Trader Joe’s Steamed Lentils that can be found in the refrigeration section with the vegetables.
  • 1 tablespoon ground flaxseeds mixed with 1/4 cup water (I like the mild flavor of Bob’s Red Mill golden flaxseed meal)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, finely minced
  • 1 cup gluten free oats
  • 1 cup tomato sauce – no salt added I used Pomi
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon Benson’s Table Tasty Salt Substitute or other no salt seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup BBQ Sauce – no sugar or salt added – or your favorite BBQ Sauce *see recipe below
  • 2 tablespoons ketchup – no sugar or salt added – I use Dr Fuhrmans. There is a recipe for salt free ketchup on Straight Up Food Blog.

Preheat oven to 350 degrees.

Mix the ground flaxseeds with 1/4 cup water and set aside. The ground flax seeds will absorb the water and become gelatinous and they act as a binder for the loaf.

Rinse and drain the lentils. In a medium size sauce pan bring 2 cups of water to a boil, add the lentils, turn the heat down and simmer for 30-35 minutes or until the lentils are soft and the water is absorbed. The cooking time will vary depending on what type of lentil you use so check them at the 25 minute mark and keep an eye on them. Drain off any remaining liquid.

While the lentils are cooking – add a tablespoon of water or vegetable broth to a skillet along with the diced onion, saute for about 5 minutes, add minced garlic and saute another minute or two adding more water or broth if needed to keep the mixture from sticking to the pan. Turn off the heat, add the flax mixture, tomato sauce, seasonings, oats and lentils. Mix well – taste it and adjust seasonings if needed. Remember that a lot of the flavor is coming from the topping.

Prepare a non stick muffin pan by spraying it liberally with non stick spray or use a silicone muffin pan. Fill ten of the muffin cups with lentil loaf mixture – pressing it down gently in the cup so it will stick together.

Mix together the BBQ sauce and ketchup and spread it evenly over the top of each lentil muffin.

Bake for 25-30 minutes. Remove from oven and let sit for 5 minutes to cool slightly. Use a plastic or bamboo knife and gently slide it around the edges of each lentil muffin to loosen them from the pan.

* If you want to use precooked lentils like the ones from the refrigeration section at Trader Joe’s you will need about 2 1/4 cups.

Tami’s Notes: Next time add 1 tablespoon Dijon mustard to the loaf mixture, double the recipe for extras to freeze.

Yield: 10 lentil loaf  loaf muffins

Serving Size: 1 lentil muffin

Nutritional Information 

Per Serving; 132.7 Calories, 1.1 g Fat, 0 mg Cholesterol, 81.1 mg Sodium, 24.5 gCarbohydrates, 7.6 g Fiber 6.6 g Protein

BBQ Lentil Loaf Muffins Recipe adapted from a Lentil Loaf from In Sonnets Kitchen


Another option is a BBQ Sauce recipe on Straight Up Food Blog. BBQ Sauce 

BBQ Sauce

Recipe by Shayda Soleymani

1 six-ounce can of tomato paste

1/2 cup pineapple juice

1/4 cup date paste

2 tbsp apple cider vinegar

2 tbsp stone ground mustard (salt-free)

1 tbsp minced ginger

1 to 2 cloves of garlic, minced

1/2 tsp chilpolte power

1/2 tsp “smoked” papraika

1/2 tsp black pepper

1/4 tsp onion powder

1/4 tsp cayenne pepper

A little liquid smoke (optional)


Blend everything in a high-speed blender.

Recipe shared with Shayda’s permission.


One pound of pitted dates

One cup of liquid water

Soak dates in liquid overnight or for several hours until much of the liquid is absorbed. In food processor fitted with the “S” blade, process dates and liquid until completely smooth. Store date paste in the refrigerator


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  1. Jody - Fit at 56 says:

    Those look delsih Tami!!!!

  2. Terri Cole says:

    I pinned this to make next month when my husband’s schedule changes. He’s going to be working through the dinner hour and will need easy to pack but substantial meals. These little lentil loaves will be perfect!

    1. Tami says:

      That is a great plan Terri! You don’t need to use paper liners if you have a good non stick muffin tin or a silicone pan. These are a big hit with my family – even the meat eaters like them! They also freeze well too.

  1. Food Prep Is The Key To Staying On Plan » Nutmeg Notebook says:

    […] them as a side dish. You can watch a Chef AJ Video here and see the recipe. Add these to a plate of BBQ Lentil Muffins and a baked potato for a fabulous meal that is company […]

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