Description
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.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 2 muffins
- Calories: 140
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
