Mung bean breakfast muffin

The Mung bean breakfast muffin is filled with protein and tastes wonderful. Yes, you heard it right!! A muffin with Mung beans. When I learned this recipe from the book, I immediately want to try this. How would mung bean taste in muffins? To my surprise, it was a satisfying breakfast. Scroll down to the credits to know what book it is.

I have tried a few recipes from her book, and all the recipes I tried were really good. This an excellent book to refer to for cooking something new. Will post the recipes soon which I have tried from the book. Add nuts to make it richer.

Food for the thought

“There is no such thing as bad people. We’re all just people who sometimes do bad things.”

– Colleen Hoover

Benefits of the ingredients (source)

Mung bean: Packed with healthy nutrients. Mung beans are rich in vitamins and minerals.

Video

Steps for preparing Mung bean breakfast muffin

1. In a mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, and nutmeg.
2. In a hand blender or processor, combine the mungbean, banana, sugar, and applesauce. Puree until smooth. Add nut milk and blend well.
3. Add the bean mixture to the flour and stir until no streaks of dry ingredients remain. Gently fold the apples into the mixture until combined.
4. Line 12 cup muffin pan with a liner. Place 2 tbsp of mixture into each cup. Sprinkle the top of the muffin with oats.
5. Bake for 20-25 minutes or until the toothpick inserted in the muffin comes out clean. Let it rest for an hour before serving.

Variations

Banana: If you are using small banana use it as a whole. I used it half, since mine was big.
Nut milk: I used coconut milk, you can use any almond milk, oat milk, or dairy.
Sweetener: Alternatively you can use maple syrup 2 tbsp for 1/2 cup of sugar.
Oats: You can sprinkle nuts on top in place of oat.
Flour: Only all-purpose flour can also be used.

Suggestion

After baking this mung bean muffin, I loved the taste. But I felt it was so dense compared to the regular muffins. What would have made muffins dense? In my opinion, the reason would have been with the

Whole wheat flour – makes denser muffins. But I love that 🙂
Half banana – I think we should try one whole banana.
Missing baking soda – I feel the baking soda will make the muffin lighter. Maybe s pinch of soda would have done wonders.

If you have tried any of these variations and turned out super soft, airy muffins please let us know.

Related recipes

Oats Mung bean Kitchari

Questions/Tips

What is mung bean?

Mung bean is a type of pulse high in nutrients and anti oxidants. They are green in color whereas you get the whole mung bean or half broken. They are very rich in protein. one tablespoon of mung bean provides 3.1 grams of protein.

What type of mung bean can I use?

You can use any one of the mung bean whole beans/ broken mung beans.

How to cook mung bean?

Mung bean cooks quickly compared to the other beans. Personally, I love roasting mung bean on a medium flame till the aroma comes and then allow it to soak. I will list out three different ways of cooking beans faster.

Stockpot:

Soaking time: 4-5 hours/ overnight Cooking time 20-25 minutes

• Roast one cup of beans(optional) and rinse it. Soak the beans for 4-5 hours or overnight. Drain the water after it is soaked. Bring the stock pot to heat and add 3-4 cups of water. When the water comes to a boil add the soaked and drained beans.
• Cook covered for 20 minutes or until the mung beans are soft checking for the water level in between. Once cooked drain the water and use the beans for the muffin. Save the drained water and use it in any soups or curries.

Pressure cooker:

Soaking time: 1-2 hours Cooking time: 3 whistles

• Roast one cup of beans(optional) and rinse it. Soak the beans for 1-2 hours. Drain the water after it is soaked. In a pressure cooker add 2.5 cups of water and add the drained beans and bring to heat.
• In medium heat allow them for 3 whistles. When it is cool you can remove it.
• If there is excess water you may drain it and use it in any soups or curries.

Instant Pot:

Soaking time: 1-2 hours Cooking time: 3 minutes

• Roast one cup of beans(optional) and rinse it. Soak the beans for 1-2 hours.
• Drain the water after it is soaked. In a instant pot add beans and water in a ratio of 1: 2.5.
• Pressure cook on high heat for 3 minutes. Allow releasing the pressure manually.

For any method of cooking if there is water or mushy do not panic, that goes well for this recipe.

What if I want to make it non-vegan?

Suppose you don’t want to make it vegan. Skip the bananas and use 1 egg and in place of nut milk, you can use regular milk.

Can I add nuts?

Yes, you can add chopped nuts to the muffin.

Will the mung bean taste bad in baking?

You will not taste the mung bean after it is baked.

Can I use gluten-free flour?

I didn’t try gluten-free flour for this particular recipe.

Meal prep/ How to store muffins

The muffin can be stored in the refrigerator for a week and can be frozen for a month. To defrost, refrigerate overnight and heat the muffins in the microwave.

Credits

I followed the recipe from modern Flexitarian book by Lucy Gwendoline.

Recipe card for Mung bean breakfast muffin