These fluffy, savory moong egg muffins are a satisfying grab-and-go breakfast or snack made from a protein-rich moong dal batter. Soft on the inside and lightly set on the outside, they are baked into convenient muffin portions and customized with three delicious flavor options: pizza-style, bagel and cream cheese, and Indian spiced. Naturally gluten-free and soy-free, they are perfect for meal prep and busy mornings.
Why You’ll Love This Recipe
These muffins are light, fluffy, and packed with plant-based protein. The batter is versatile and can be prepared ahead of time, making breakfasts effortless throughout the week. Each variation offers a different flavor profile, so you never get bored. They are naturally gluten-free, soy-free, and easy to adapt for nut-free diets. Best of all, they bake up beautifully without eggs while still delivering a savory, satisfying texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base Batter
1 cup dried moong dal (split and skinned yellow mung beans)
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kala namak
1/2 teaspoon black pepper
1 teaspoon baking powder
1 tablespoon nutritional yeast
2 tablespoons cashews
1 tablespoon hemp seeds (optional)
1 cup water
Bagel and Cream Cheese Muffins
3/4 cup prepared moong egg batter
1/2 bagel or 1 slice bread, chopped into small cubes
2 tablespoons vegan cream cheese
2 tablespoons finely chopped green onion
Indian Spiced Muffins
3/4 cup prepared moong egg batter
2 teaspoons oil
1/2 teaspoon mustard seeds
1/2 hot green chili, finely chopped
8 to 10 curry leaves, finely chopped
1/4 cup chopped bell pepper
2 tablespoons chopped green onion
Directions
Wash the moong dal thoroughly until the water runs clear. Soak it in at least twice the amount of water for a minimum of 4 hours or overnight for best results. Drain completely.
Add the soaked moong dal to a blender along with salt, garlic powder, onion powder, kala namak, black pepper, nutritional yeast, cashews, hemp seeds, and water. Blend for 1 minute, rest for a minute, then blend again for 1 to 2 minutes until very smooth. Let the batter cool slightly, then blend in the baking powder.
Preheat the oven to 350°F (177°C). Line a muffin tin with liners or grease thoroughly.
For pizza muffins, combine batter with vegetables, herbs, spices, and vegan cheese in a bowl. Mix well, divide into muffin cups, and bake for 22 to 26 minutes.
For bagel and cream cheese muffins, mix chopped bagel or bread with green onion. Stir in batter, then gently fold in vegan cream cheese so pockets remain. Divide into muffin cups and bake for 22 to 26 minutes.
For Indian spiced muffins, heat oil in a small pan. Add mustard seeds and cook until they pop. Remove from heat and stir in green chili and curry leaves. Mix batter with bell pepper and green onion, then lightly fold in the spiced oil. Divide into muffin cups and bake for 22 to 26 minutes.
Cool slightly before removing from the pan.
Servings and timing
This recipe makes 12 muffins, with 2 muffins per serving.
Prep time is approximately 15 minutes, including blending the batter.
Baking time is 22 to 26 minutes.
Total active time is about 40 minutes, not including soaking time for the lentils.
Variations
You can customize these muffins endlessly. Try adding finely chopped broccoli and vegan cheese for a comforting option, or mushrooms with a touch of chili paste for a bold flavor. Spinach, roasted vegetables, or fresh herbs also work well. The base batter can even be used in a waffle iron or baked as a frittata-style dish.
Storage/Reheating
Store baked muffins in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in the microwave for 30 to 60 seconds or in a 350°F oven for about 10 minutes until warmed through. If making the cream cheese version ahead of time, bread works better than bagels, as bagels tend to firm up when chilled.
FAQs
What are moong egg muffins made of?
They are made from a blended batter of soaked moong dal, spices, and seasonings that mimic the texture of eggs when baked.
Do these muffins taste like eggs?
They have a savory, egg-like flavor thanks to kala namak and nutritional yeast, but they taste lighter and cleaner than traditional eggs.
Can I use green mung beans instead of moong dal?
No, green mung beans create a gritty texture and will not produce the same smooth batter.
Are these muffins gluten-free?
Yes, the base batter is naturally gluten-free. Use gluten-free bread or bagels if making that variation.
Can I make the batter ahead of time?
Yes, the batter can be refrigerated for up to 3 days or frozen for later use.
Why did my muffins stick to the liners?
This batter is naturally sticky. Older liners may need light greasing to prevent sticking.
Can I make these nut-free?
Yes, replace cashews with additional hemp seeds or omit them entirely.
Are these muffins suitable for meal prep?
Absolutely. They reheat well and are ideal for make-ahead breakfasts or snacks.
Can I bake this batter in another form?
Yes, it works well for waffles, mini frittatas, or even savory pancakes.
How do I know when the muffins are done?
They should be set in the center, lightly firm to the touch, and slightly golden on top.
Conclusion
Moong egg muffins are a flavorful, protein-packed alternative to traditional egg-based breakfasts. With a simple base batter and endless variation options, they are easy to customize, store, and enjoy throughout the week. Whether you prefer classic pizza flavors, creamy savory bites, or spiced Indian-inspired muffins, this recipe delivers comfort, convenience, and nourishment in every bite.
Moong Egg Muffins are savory, protein-rich muffins made from a blended moong dal batter, baked into fluffy, egg-like portions. Naturally vegan and gluten-free, they come in three tasty variations: pizza-style, bagel and cream cheese, and Indian spiced.
Ingredients
1 cup dried moong dal (split and skinned yellow mung beans)
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kala namak
1/2 teaspoon black pepper
1 teaspoon baking powder
1 tablespoon nutritional yeast
2 tablespoons cashews
1 tablespoon hemp seeds (optional)
1 cup water
Pizza Muffins:
3 tablespoons chopped cherry tomatoes
3 tablespoons chopped mushrooms
3 tablespoons sliced olives
3 tablespoons chopped bell pepper
3 tablespoons chopped onion
1/4 cup vegan mozzarella-style cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Bagel and Cream Cheese Muffins:
1/2 bagel or 1 slice bread, chopped into small cubes
2 tablespoons vegan cream cheese
2 tablespoons finely chopped green onion
Indian Spiced Muffins:
2 teaspoons oil
1/2 teaspoon mustard seeds
1/2 hot green chili, finely chopped
8–10 curry leaves, finely chopped
1/4 cup chopped bell pepper
2 tablespoons chopped green onion
Instructions
Rinse moong dal thoroughly until water runs clear. Soak in water for at least 4 hours or overnight. Drain completely.
Blend soaked dal with salt, garlic powder, onion powder, kala namak, black pepper, nutritional yeast, cashews, hemp seeds, and water until very smooth. Let cool slightly, then blend in baking powder.
Preheat oven to 350°F (177°C) and line or grease a muffin tin.
For Pizza Muffins: Mix 3/4 cup batter with chopped vegetables, vegan cheese, and seasonings. Fill muffin cups and bake for 22–26 minutes.
For Bagel and Cream Cheese Muffins: Mix 3/4 cup batter with chopped bread and green onions. Gently fold in cream cheese. Fill muffin cups and bake for 22–26 minutes.
For Indian Spiced Muffins: Heat oil, pop mustard seeds, then stir in chili and curry leaves. Mix 3/4 cup batter with bell pepper and green onion. Lightly fold in spiced oil. Fill muffin cups and bake for 22–26 minutes.
Cool slightly before removing from pan and serve warm or store for later.
Notes
Grease muffin liners lightly to prevent sticking.
Use fresh curry leaves for best flavor in Indian spiced version.
The batter can be made ahead and stored in the fridge for 3 days.
Customize with other veggies, herbs, or spices.
Use gluten-free bread for gluten-free bagel variation.
