Enjoy a nutritious twist on classic muffins with these Brown Sugar Moong Muffins — a flavorful, gluten-free treat made with protein-rich moong beans (also called mung beans). They’re perfect for breakfast, snacks on the go, or a wholesome afternoon treat.
Ingredients
For the Muffins
- 1 cup cooked (boiled) moong beans {To cook the mung: place 1/2 cup of dry mung beans (also called moong beans, mung dal) in a pan with 1 cup of water. Cover and bring to a boil. Simmer for 35 minutes until moong beans are tender.)}
- 1 cup almond milk
- 1/2 cup brown sugar or raw cane sugar
- 1/4 cup flax meal
- 1 tbsp. baking powder
- 1 egg
- 1 1/2 teaspoon pumpkin pie spice (Or 1/2 tsp each of cinnamon, nutmeg, cloves and ginger powders combined)
- 1/2 cup coconut flour
- 2 tbsp. Greek yogurt (I used Vanilla flavored Greel yogurt)
- 1/2 tsp salt
For the Topping
- 3 tbsp. Rolled oats
- 2 tbsp. coconut oil
- 1 tbsp. brown sugar or raw cane sugar
- 1/4 tsp. pumpkin pie spice
Instructions
- Preheat oven to 375°F (190°C).
- Add moon beans and almond milk to a blender. Pulse the mixture until both ingredients are blended but the moong beans are not completely smooth (for texture). Alternatively, you can blend this until the moong beans are smooth
- Pour this mix into a bowl and add the egg, and Greek yogurt into it and stir.
- Fold in coconut flour, brown sugar/raw cane sugar, salt, flax meal, baking powder, and pumpkin spice.
- Add muffin liners to a muffin pan, then divide the moong muffin batter among the muffin cups.
- Make the topping by heating the coconut oil in a pan. Add the oats, brown sugar, and pumpkin spice to the pan and stir well. Then sprinkle over each muffin.
- Place the muffin tray in the preheated oven and bake 23–25 minutes until tops are golden.
- Let muffins cool at least 10 minutes before serving.
Notes
Don't Over-blend: Keep some texture in the moong dal if you prefer a heartier bite.
Serving Suggestions: These are incredible, topped with a smear of almond butter or a dollop of Greek yogurt and honey. They are also tasty with some Georgia peach jam!
Dietary Tweaks: To make these dairy-free, use a vegan yogurt sub or apple sauce. To add more nutrients, add 2 tbsp of shredded carrots.
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Nutrition
Calories: 240kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 198mg | Potassium: 537mg | Fiber: 8g | Sugar: 14g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 3mg
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