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Lentil and Quinoa Breakfast Muffins with Lemon Zest
Original recipe: 12 servings · Prep: 15 min · Cook: 25 min · Total: 45 min
By PowerProteinPlates Editorial TeamPublished May 1, 2026 | Updated Oct 9, 2026
Mediterranean
45 mins
easy-recipesmeal-prep-friendlywhole-foodssnack-ideas
These savory muffins combine cooked lentils and quinoa with eggs, yogurt, spinach and lemon zest. Start with cooked, drained lentils and cooled quinoa. Their cooking time and the muffins’ final rack cooling are additional to the listed preparation and baking allowance.
Prep
15 min
Cook
25 min
Total
45 min
Servings
12
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
12
- 1 cup cooked green or brown lentils, drained and patted dry
- 1 cup cooked quinoa, cooled
- 3 large eggs
- 1/2 cup plain Greek yogurt (or dairy-free alternative such as coconut or almond yogurt)
- 1/2 cup finely chopped fresh spinach
- 1/4 cup finely diced red bell pepper
- 3 tablespoons finely chopped fresh parsley
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon lemon zest (from 1 medium lemon)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil (for greasing the muffin tin)
Instructions
-
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or line with paper liners.
-
In a large mixing bowl, combine cooked lentils and quinoa. Gently mash with a fork or potato masher, leaving some texture.
-
Add eggs, Greek yogurt, and lemon zest; mix thoroughly until well combined.
-
Fold in chopped spinach, red bell pepper, parsley, onion, and minced garlic evenly.
-
In a separate small bowl, whisk together baking powder, salt, black pepper, and dried oregano. Add to the wet mixture and gently incorporate.
-
Spoon the batter evenly into the muffin cups, filling each almost to the top and pressing down lightly.
-
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean and muffin tops are lightly golden.
-
Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
-
Refrigerate cooled muffins promptly in an airtight container and use within 4 days, or freeze for up to 1 month. Reheat the portion needed until hot throughout.
Preparation and timing notes
Cook and cool the lentils and quinoa before measuring. The listed total includes 5 minutes in the tin after baking; final rack cooling is additional. A dairy-free yogurt changes nutrition and may change texture; it is not a verified equivalent to Greek yogurt.
Frequently Asked Questions
- What should I know before starting?
- Cook and cool the lentils and quinoa before measuring. The listed total includes 5 minutes in the tin after baking; final rack cooling is additional. A dairy-free yogurt changes nutrition and may change texture; it is not a verified equivalent to Greek yogurt.
- Can I freely substitute ingredients?
- Follow the listed quantities and preparation. Substitutions can change texture and timing; only the options explicitly described in this recipe are suggested, without a claim of kitchen testing.
Ingredient choices
Cook and cool the lentils and quinoa before measuring. The listed total includes 5 minutes in the tin after baking; final rack cooling is additional. A dairy-free yogurt changes nutrition and may change texture; it is not a verified equivalent to Greek yogurt.
Storage
Refrigerate cooled muffins promptly in an airtight container and use within 4 days, or freeze for up to 1 month. Reheat the portion needed until hot throughout.
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