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