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Fluffy, soft moong egg muffins are a perfect savory grab-and-go breakfast or snack. Learn how to make the moong egg batter and 3 delicious ways to use it! Pizza egg muffins, Bagel and cream cheese muffins and Indian spiced vegan egg muffins. (gluten-free, soy-free, option for nut-free)
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Moong dal – split mung beans – is the base for Just Egg, and today we are making a homemade version of that eggy base. You can use the base batter just like you’d use whipped eggs, in scrambles, frittatas, and more.
I’ve already used moong egg on the blog to make frittatas, omelettes, and breakfast sandwiches (which got popular on Tiktok)
Today, we are going to take this versatile moong egg batter and add different ingredients to it to make savory breakfast vegan egg muffins. We make pizza egg muffins, bagel and cream cheese egg bites and Indian spiced bites. You can also use this batter to make savory waffles, which are even faster and come out nicely crispy! This batter can be used in many ways, check out 10 different ways to use it on my YouTube.
For the batter, we need moong dal, which is petite yellow lentils (split and skinned mung beans). Green mung beans won’t work here, because they make the batter gritty instead of smooth.
Why You’ll Love Moong Egg Muffins
- fluffy, soft muffins stuffed with your fillings of choice
- super easy make-ahead breakfast
- batter keeps well in the fridge or freezer for quick breakfasts
- naturally gluten-free and soy-free
More Vegan Breakfasts
Moong Egg Muffins, 3 Ways (vegan egg muffins)
Ingredients
For the Base Batter
- 1 cup dried moong dal,, petite yellow lentils / split and skinned mung beans
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kala namak, Indian sulfur salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 1 tablespoon nutritional yeast
- 2 tablespoons cashews, (use hemp seeds for nutfree)
- 1 tablespoon hemp seeds, optional
- 1 cup water
For Pizza Egg Muffins
- 3/4 cup of the moong egg batter
- 2 to 3 tablespoons chopped cherry tomatoes
- 2 to 3 tablespoons chopped mushrooms
- 2 to 3 tablespoons olives
- 2 to 3 tablespoons chopped bell peppers
- 2 to 3 tablespoons chopped onion
- 1/4 cup vegan mozzarella, or more, to taste
- 1/2 teaspoon each basil, oregano, and crushed red pepper flakes
For Bagel and Cream Cheese Muffins
- 3/4 cup of the moong egg batter
- 1/2 of an everything bagel, or a slice of bread
- green onion, to taste
- 2 tablespoons vegan cream cheese, or feta or other vegan cheese
Indian Spiced Muffins
- 3/4 cup of the moong egg batter
- 2 tsp oil
- ½ tsp mustard seeds
- ½ hot green chili, such as Serrano , finely chopped
- 8 to 10 curry leaves, chopped (fresh or dried)
- 1/4 cup chopped bell pepper
- green onion, to taste
Instructions
Make the base batter.
- Wash the moong lentils really well until the water runs clear. To do that, add it to a bowl, rub it between your hands, drain, and repeat until the water is no longer dirty. Then, soak it in at least twice as much water as there is lentils for at least 4 hours, or overnight for best results.
- Drain the moong lentil, add it to a blender with the rest of the ingredients. Blend for 1 minute, then let the mixture sit to rehydrate more. Blend again for another 1 to 2 minutes. Let it rest for a few minutes so the batter doesn’t heat up and activate the baking powder too early. Repeat until the batter is really smooth. Alternatively add baking powder into the batter after blending.
- Store this in the fridge or freeze it, or use it to make scrambles, frittatas, or any of the savory egg muffins listed here.
- Preheat the oven to 350° F (177° C) , and either line a muffin tin or grease it really well.
Make the pizza muffins.
- Add all of the pizza muffin ingredients (batter, veggies, herbs, cheese) to a bowl, and mix really well. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.
Make the bagel and cream cheese muffins.
- Add the chopped bagel/bread to a bowl with the green onion and a small amount of any other veggies you want to add, mixing well. Pour the batter into the bowl, and mix well. Then, add scoops of the vegan cream cheese and just mix it in lightly, so there are pockets of cream cheese in the mixture.Add everything bagel seasoning if using bread. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.
Make the Indian spiced egg muffins.
- First, make the spiced oil. Heat a small skillet over medium heat, and add the oil. Once the oil is hot, add the mustard seeds. Once they start to sputter and pop, switch off the heat and mix in the green chili and curry leaves.
- Mix the bell pepper, green onion, and batter in a bowl, mixing well, then lightly mix in the spiced oil. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- moong dal – This is skinned and split mung beans, and they are yellow in color. Green mung beans will not work in this recipe.
- dried spices – We are seasoning the batter with salt, garlic powder, onion powder, kala namak, black pepper, and nutritional yeast. Kala namak gives the moong dal batter an eggy flavor.
- baking powder – Helps the batter cook up really fluffy.
- nuts and seeds – Cashews and hemp seeds add texture and even more protein. Use just hemp seeds or a mix of hemp and pumpkin seeds to make without nuts.
- fillings – You can use your fillings of choice! See below for pizza fillings, bagel and cream cheese filling, and an Indian spice filling. Feel free to use other fillings, like broccoli and cheese or kimchi and mushrooms.
💡Tips
- Make sure that you are using moong dal – split yellow mung beans. Any other beans will not work.
- The batter keeps well in the fridge or freezer, so you can make a big batch to have on hand. Thaw the batter and use.
- Don’t overfill your muffins! See the variations below to get an idea of the volume of fillings you can use.
- You want to use really good muffin liners or grease the pan really well, because this batter is very sticky. Older muffin liners tend to lose their nonstick properties, so if your muffin liners are older, grease them lightly, as well. Grease them all around, not just the bottoms.
How to Make Moong Egg Muffins
Wash the moong dal really well until the water runs clear. To do that, add it to a bowl, rub it between your hands, drain, and repeat until the water is no longer dirty. Then, soak it in at least twice as much water as there is dal for at least 4 hours, or overnight for best results.
Drain the moong dal, add it to a blender with the rest of the ingredients. Blend for 1 minute, then let the mixture sit to rehydrate more. Blend again for another 1 to 2 minutes. Let it rest for a few minutes so the batter doesn’t heat up and activate the baking powder too early. Repeat until the batter is really smooth.
Preheat the oven to 350° F (177° C) , and either line a muffin tin or grease it really well.
Make the pizza muffins: Add all of the ingredients to a bowl, and mix really well. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.
Make the bagel and cream cheese muffins: Add the chopped bagel to a bowl with the green onion and a small amount of any other veggies you want to add. Pour the batter into the bowl, and mix well. Then, add scoops of the vegan cream cheese and just mix it in lightly, so there are pockets of cream cheese in the mixture. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.
Make the Indian spiced egg muffins: First, make the spiced oil. Heat a small skillet over medium heat, and add the oil. Once the oil is hot, add the mustard seeds. Once they start to sputter and pot, switch off the heat and mix in the green chili and curry leaves.
Mix the bell pepper, green onion, and batter in a bowl, mixing well, then lightly mix in the spiced oil. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.
What to Serve with Moong Egg Muffins
You can eat one or two of these on their own for a breakfast or snack. If you want them to be part of a larger breakfast spread, serve with brunch-friendly sides, like a green salad, breakfast potatoes, or baked French toast.
Frequently Asked Questions
Moong egg muffins are naturally gluten-free. If you are making the bagel and cream cheese muffins, be sure to use gluten-free bagels, if needed. The savory muffins are soy-free, if you choose soy-free vegan cheese/cream cheese.
For nut-free , replace cashews with hemp seeds or a mix of hemp and pumpkin seeds
You want to use really good muffin liners or grease the pan really well, because this batter is very sticky. Older muffin liners tend to lose their nonstick properties, so if your muffin liners are older, grease them lightly, as well. Grease them all around, not just the bottoms.
It depends. In some applications, split red lentils will work. moong dal gets gelatinous when it cooks, which is part of why it’s so special. It has a lot more starch and coarse volume. If you just can’t find moong dal, you can try split red lentils , they should work out for omelette tacos frittata. They might not scramble well and will need extra starch for muffins. Similar issues with other split lentils or split peas. They might work in some applications and might be too gummy or dense for others.
Hello Richa
Please can you let me know the role of Cashew nuts and Nutritional Yeast in the Moong Dal batter for the muffins.
The cashews add texture and protein and the nutritional yeast adds a “cheesy” flavor.
Cashews add some fat. And nutritional yeast adds. Umami cheesy flavor
It was hard to find the yellow lentilsbut I finally found them! I’ve tried this as a waffle and its very good . The batter is in the oven for the muffins now. For them to actually taste like egg I think Ill add more black salt next time
Add black salt in the end bed for serving for max flavor .
Another winning recipe from Veganricha. These are a little more time consuming, due to the soaking of the moong lentils. I added some raw cashews in the soaking bowl, as it adds the richness to the batter, and it mixes better when the cashews swells up with water overnight. They turned out so well! I added some chopped green onion instead of just a plain onion, but a shallot would also work well. So clever. I had the Indian Kala Namaak on hand, that would be the only ingredient that one wouldn’t normally have on hand, but absolutely necessary to give them the egg flavor. I made the “dough” in a Vitamix, and it came together very quickly, and stirred in the baking powder at a the end. Thank you for developing this recipe for vegans.
So glad it worked out!
Thanks I didn’t think to add the baking powder later. I did add peppers, cheese (nondairy) and onions
Yes you need that for the muffins to rise
I haven’t tried the muffins yet, but the left over batter was excellent as an omelette! Can’t wait to try the muffins. Thanks for all your easy and delicious recipes!
So happy to hear!
I made the pizza tasting muffin and was disappointed in the taste. I found them to have a grittiness I didn’t care for, however heating them improved the taste somewhat. When I mixed the batter it didn’t look like enough to make 12 muffins so I added a bit more batter, however it still only made 6 muffins. For me this was not clear in the directions. I will try more recipes with the remaining batter and hopefully I will find something I like. This one was not for me.
If the mixture was gritty, it might have needed to be blended longer. You can add in some tapioca starch or all purpose flour in the batter to help add more smoothness. Also add more of the flavor ingredients such as more herbs spices, some sun dried tomato etc. try waffles as they crisp up and the higher heat also helps the flavor. The entire batter should make more than 6 muffins, you can double the batter easily for more muffins.
Outstanding recipe. I made the pizza muffins and they’re perfect. I’ll definitely be making this batter again. Thanks!
That’s wonderful to hear!
I just made these and ate 3!! I followed her instructions exactly for the base. The batter came out so smooth and creamy. My ingredients are chopped cooked broccoli, vegan cheddar and tvp sausage crumbles
I used silicone cupcake liners. I did spray them with oil. They popped out easily. It made 14 ‘egg’ bites for me.My oven took 26 minutes exactly. Im hooked!!! Now Im off to make an omelet, a scramble and little folded ‘egg’ patties for a sandwich. Thank you for this recipe!!! Im never buying liquid vegan egg at the store ever again!
Awesome!