Moong Egg Muffins, 3 Ways (vegan egg muffins)
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Vegan Richa · by Vegan Richa★ 4.9 (15)

Moong Egg Muffins, 3 Ways (vegan egg muffins)

NUTRITION · PER SERVING282M COOK
CAL 10%·PRO 18%
CARBS 32G62% OF CAL
4G FIBER24G OTHER4G TOTAL SUGAR
FAT 5G21% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy, savory muffins made from moong dal flour with three flavor variations: pizza, bagel-and-cream-cheese, or Indian-spiced. They're grab-and-go, protein-rich, and work for breakfast or snacking.

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Nutrition & ingredients

Ingredients

serves 9
  • 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
  • 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)
  • 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)
  • 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
PREP
20M
SODIUM
284MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.