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Greek Lentil and Feta Muffins
Original recipe: 12 servings · Prep: Under review · Cook: Under review · Total: Under review
By PowerProteinPlates Editorial TeamPublished Apr 3, 2026 | Updated Oct 20, 2026
Greek
Under review
easy-recipesmeal-prep-friendlywhole-foodssnack-ideas
Savory lentil and feta muffins with eggs, herbs and onion.
Prep
Under review
Cook
Under review
Total
Under review
Servings
12
Difficulty
easy
Cuisine
Greek
Ingredients
Servings
12
- 1 cup dry green or brown lentils, rinsed and drained
- 2 1/2 cups water or low-sodium vegetable broth
- 3 large eggs
- 1/4 cup extra virgin olive oil, divided
- 1 medium red onion, finely chopped
- 3 cloves garlic, minced
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon gluten-free baking powder
- 1/4 cup gluten-free oat flour or almond flour
- 1/4 teaspoon crushed red pepper flakes (optional for mild heat)
Instructions
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Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper muffin cups.
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In a medium saucepan, combine rinsed lentils and water or vegetable broth. Bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes until lentils are tender but firm. Drain excess liquid and let cool slightly.
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Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped red onion and sauté 3-4 minutes until softened and translucent.
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Add minced garlic; cook for 1 more minute, stirring frequently to avoid burning. Remove from heat and cool.
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In a large bowl, whisk together eggs, remaining olive oil, gluten-free baking powder, sea salt, black pepper, oregano, and red pepper flakes (if using).
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Fold in cooled lentils, sautéed onion and garlic, crumbled feta, parsley, dill, and oat or almond flour until combined.
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Divide mixture evenly into muffin tin, filling each cup about 3/4 full.
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Bake for 25-30 minutes until tops are golden brown and a toothpick inserted comes out clean.
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Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Serve at a suitable temperature. Refrigerate promptly for up to 4 days or freeze for up to 1 month.
Timing note
Allow for preparation, boiling, 20-25 minutes lentil cooking until tender, draining/cooling, onion cooking, 25-30 minutes baking and cooling.
Storage
Refrigerate promptly in covered containers for up to 4 days.
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