Vegan Egg Muffins

Vegan Egg Muffins are a simple, healthy egg-free muffin made from soaked and blended moong dal and mixed vegetables.

Introduction — Vegan Egg Muffins

Vegan Egg Muffins are a quick, protein-rich option for breakfast or snacks.
They bake like regular egg muffins but use moong dal for a savory, firm texture.
If you like savory bakes, try this Asian-inspired eggplant casserole for another easy meal idea.

Why make this recipe — Vegan Egg Muffins

Vegan Egg Muffins give you a high-protein, low-fat option without eggs.
They use simple pantry ingredients and fresh veg, and they bake in one tray for easy portioning.
You can prep a batch ahead for busy mornings.

How to make Vegan Egg Muffins

Vegan Egg Muffins start with soaked moong dal, blended smooth, then mixed with veggies and baked.
Follow the simple steps below and you will have firm, golden muffins in about 30 minutes.
For another muffin twist, see this chai spiced carrot muffins with oat streusel.

Ingredients — Vegan Egg Muffins

• 1 cup moong dal (split yellow lentils)
• 1/2 cup water
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1/2 cup chopped vegetables (bell peppers, spinach, onions, etc.)
• 1/4 cup nutritional yeast (optional)
• 1 tablespoon olive oil (for greasing the muffin tin)

Directions — Vegan Egg Muffins

1. Soak the moong dal in water for at least 2 hours. Drain and blend with the 1/2 cup water, turmeric, and salt until smooth.
2. Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil.
3. In a bowl, mix the blended moong batter with chopped vegetables and nutritional yeast.
4. Pour the mixture into the muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes or until firm and golden.
6. Let cool slightly before removing from the tin and serve warm.

How to serve Vegan Egg Muffins

Vegan Egg Muffins serve warm or at room temperature with a simple side.
Try a green salad, avocado slices, or a dollop of vegan yogurt for dipping.
You can also serve them alongside a fresh bowl like this chicken and veggie bowl with tzatziki for a fuller meal.

How to store Vegan Egg Muffins

Cool the muffins completely before storing to prevent sogginess.
Refrigerate in an airtight container for up to 4 days.
Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months.

Tips to make Vegan Egg Muffins

• Use a high-speed blender for a very smooth batter.
• Chop vegetables small so muffins hold together well.
• Do not overfill muffin cups; fill about 3/4 to avoid spills.
• Let muffins rest for a few minutes before removing from the tin.

Variation — Vegan Egg Muffins

• Add spices like cumin or smoked paprika for extra flavor.
• Swap vegetables: mushrooms, zucchini, or kale work well.
• Make mini muffins by using a mini tin and reduce bake time to 12–15 minutes.
• Add 1–2 tablespoons of chickpea flour for a firmer texture if desired.

FAQs — Vegan Egg Muffins

Q: Can I use other lentils instead of moong dal?
A: You can try split red lentils, but texture and soak time may change. Moong dal gives the best smooth, egg-like result.

Q: Are these muffins gluten-free?
A: Yes, the recipe is naturally gluten-free if you use gluten-free nutritional yeast and avoid cross-contamination.

Q: What pan should I use to bake the muffins and where can I buy one?
A: Use a standard 12-cup muffin tin, nonstick or metal works best. Buy it here.

Q: Can I make these ahead for the week?
A: Yes. Bake, cool, and refrigerate. Reheat gently in a microwave or oven before serving.

Vegan Egg Muffins

A simple, healthy, egg-free muffin made from soaked and blended moong dal and mixed vegetables, perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Breakfast, Snack

Cuisine Asian, Vegan

Servings 12 muffins

Calories 80 kcal

Ingredients

  

Main ingredients

• 1 cup moong dal (split yellow lentils) Soaked for at least 2 hours
• 1/2 cup water For blending moong dal
• 1/4 teaspoon turmeric powder
• to taste salt
• 1/2 cup chopped vegetables (bell peppers, spinach, onions, etc.) Chop small for better texture
• 1/4 cup nutritional yeast Optional
• 1 tablespoon olive oil For greasing the muffin tin

Instructions

 

Preparation

• Soak the moong dal in water for at least 2 hours. Drain and blend with the 1/2 cup water, turmeric, and salt until smooth.
• Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil.
• In a bowl, mix the blended moong batter with chopped vegetables and nutritional yeast.
• Pour the mixture into the muffin tin, filling each cup about 3/4 full.

Baking

• Bake for 20-25 minutes or until firm and golden.
• Let cool slightly before removing from the tin and serve warm.

Notes

Cool the muffins completely before storing to prevent sogginess. Refrigerate in an airtight container for up to 4 days. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months.

Keyword Egg-free Muffins, Healthy Muffins, Moong Dal Recipes, Savory Muffins, Vegan Egg Muffins