Go Back
–+ servings
close-up of moong egg muffins on the cutting board
Print Recipe
4.80 from 10 votes

Moong Egg Muffins, 3 Ways (vegan egg muffins)

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 egg muffins. (gluten-free, soy-free, option for nut-free)
Prep Time20 minutes
Cook Time22 minutes
Soaking Time4 hours
Total Time4 hours 42 minutes
Course: Breakfast, brunch
Cuisine: Vegan
Keyword: moong egg, moong egg batter, moong egg muffins
Servings: 9
Author: Vegan Richa

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
US Customary - Metric

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

You can also make other variations, such as broccoli cheddar, kimchi mushroom, or fold in a little bit of harissa. This batter can be used in many ways, check out 10 different ways to use it on my YouTube. 
Muffin liners: 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.
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.
To make the waffles, add the batter to a well greased waffle iron and cook until set.
Nutrition data is for the base batter only, since the fillings you use can vary. A serving is 1 egg muffin. The batter will make 9 or more muffins depending on additions to the batter. 
Storage
Egg muffins will keep in the fridge for upto 3 days and can be frozen for months. Reheat in the microwave or bake for 10 mins
If planning to make the cream cheese muffin ahead of time, then use bread as the bagel tends to get hard on cooling. 

Nutrition

Calories: 100kcal | Carbohydrates: 14g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 206mg | Potassium: 276mg | Fiber: 7g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 2mg