Sometimes, not every food that is good for us, tastes as good to us…
Even though the itsy bitsy moong (or mung) bean packs a hefty nutritional punch, I have not been it’s biggest fan!
I have choked off it’s taste in “A Medley of Moong, Yellow Split & Chick Peas in Pumpkin Curry” and “Moong, Lentil and Bean curry” because I grew up hearing how good they were for me. But, boiled, and mixed with a tad bit of salt, sugar and shredded coconut, moong beans helped ignite my younger self’s imagination on creative ways to help sneak them to our then family dog!
But, moong beans are loaded with fiber, phytoestrogen, protein, potassium, & magnesium to name a few, and are said to help lower cholesterol, slow or prevent osteoporosis, relieve hot flashes, help regulate blood pressure, promote heart health, aaaaaannnnnd…weeeeeeell…these Brown Sugar Moong Muffins are the result of me experimenting to find a way to include moong in my daughter’s diet, in such a way that she would NOT invent ways to sneak ’em to our current dogs!
These moong muffins have more raw cane sugar than I normally add to muffins, but the quantity seems to enhance the marriage of pumpkin spice seasoned moong and coconut flour. With Greek yogurt adding moister and an oat-canesugar-coconutoil-topping amping up the “heck yum” factor, these muffins are begging to be baked and devoured!
Brown Sugar Moong Muffins
Ingredients
For the Muffins
- 1 cup cooked moong, I cooked 1/3 pan of moong in 2/3 pan of water for 35 minutes
- 1 cup almond milk
- 1/2 cup raw cane sugar
- 1/4 cup flax meal
- 1 tbspn baking powder
- 1 egg
- 1/2 teaspoon pumpkin pie spice, or cinnamon, nutmeg, cloves and ginger powders combined
- 1/2 cup coconut flour
- 2 tbspns vanilla Greek yogurt
For the Topping
- 3 tbspns oats
- 2 tbspns coconut oil
- 1 tbsp raw cane sugar
- dash of pumpkin pie spice
Instructions
- Preheat oven to 375
- Blend moong and almond milk together in a blender
- Pour this mix into a bowl and add the cane sugar, flax meal, baking powder, egg and pumpkin spice and mix till well incorporated.
- Fold in the coconut flour and then fold in the greek yogurt
- Add 2-3 spoonfuls of moong muffin mix to a muffin tray, lined with cupcake/muffin liners.
- Make the topping by heat the coconut oil in a pan and adding the oats and brown sugar, add the pumpkin spice and top the muffins with the topping.
- Bake for 23-25 minutes and let sit for 10 minutes before digging in.
Notes
I had these muffins topped with peanut butter, they can also be topped with jelly/jam or just plain butter - if you so desire.
What’s your favorite bean?
Have you been “April-fooled” yet?
Mari
Wednesday 6th of May 2020
What could I substitute for the Greek yogurt? My son is dairy free and gluten free so I can’t use yogurt. Would coconut cream work?
Shashi
Wednesday 6th of May 2020
You could add: 1 tbsp almond milk, so you will have 1 cup + 1 tbsp almond milk or 2 tbsp apple sauce instead. The yogurt made these a bit richer.
Mari Bonnett
Friday 22nd of February 2019
Any ideas what to substitute for the greek yogurt? I love the idea of using mung beans (we call them monggos where I live) but my kiddo can't have dairy.
Shashi
Tuesday 16th of April 2019
Mari please do forgive me for the late reply - I use Greek Yogurt to sub in for butter (cut a few calories) so if you'd like, you could use vegan butter - I haven't tried it so I cannot vouch for it but just a suggestion - thank you for stopping by :)
Kelly
Thursday 17th of April 2014
Wow, I love the idea of sneaking moong beans in muffins - so creative lady and I love the added health benefits too :)
Shashi
Thursday 17th of April 2014
Thanks dear - I so do love tricking people into eating healthier :)
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Friday 4th of April 2014
I am learning about so many new ingredients from you! These muffins look delicious!
Bill
Wednesday 2nd of April 2014
I've never cooked with moong beans and you have intriqued me with this recipe, Shashi! Sometimes muffins are just a waste of carbs and I try to avoid them. However, these muffins looks delicious and they're also healthy! Nice post!