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How to make vegan egg muffins without chickpeas or tofu! This mung bean based egg alternative is gluten-free and can be customized to your liking with tomatoes, kale, and other veggies. These vegan egg muffins are ready in 20 minutes and can be served with a tahini dip.

Vegan Egg Muffins with Mung Beans and Tahini Drizzle (Gluten-Free)

Zena Hassoun
These vegan egg muffins are gluten-free and ready in 20 mins without chickpeas or tofu! They can be customized with your favorite veggies.
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Cook Time 25 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Vegan
Servings 8 -10 muffins
Calories 159 kcal

Equipment

Ingredients
  

Egg muffins

  • ¾ cup split yellow mung beans moong dal (soaked for 3 hours or overnight)
  • ½ cup almond milk
  • 1 teaspoon baking powder
  • 1 teaspoon vinegar
  • 1 tablespoon avocado or vegetable oil optional
  • 2 tablespoon nutritional yeast
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon black salt kala namak
  • Chopped or diced veggies of your choice I used diced bell pepper, kale leaves, and halved cherry tomatoes. Try spinach or diced red onion

Tahini sauce

  • 2 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 teaspoon hot sauce or ketchup I used cholula
  • 1 teaspoon dijon mustard
  • 1-2 tablespoon water
  • pinch of salt

Instructions
 

  • Preheat oven to 400F.
  • Add all ingredients for the egg muffins, except for the veggies, into a blender. Blend until smooth.
  • Chop and dice the veggies you will be using and set aside.
  • Grease a muffin pan or line with parchment baking cups. Pour egg muffin mix into the muffin cups until ⅔ full. Add some diced veggies to each cup and push down slightly. Bake for 20-25 mins, until the edges are slightly browned and start to pull away from the edge of the cups. You can stick a toothpick in the middle to check if the inside is fully cooked, it should come out clean. Let the muffins cool for at least 5 mins, and they will become more firm.
  • Meanwhile, whisk all ingredients for tahini sauce in a small bowl.
  • Serve egg muffins with tahini sauce or hot sauce. Enjoy!

Video

Nutrition

Serving: 1muffinCalories: 159kcalCarbohydrates: 16gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 1182mgFiber: 6gSugar: 4g
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