I’ve been wanting to make a savory muffin since forever! No, not really. But, I do have so many ideas floating around in my head. The problem is this, who the hell will eat these?? Not Julian, that’s for sure. So, I made these Mung Bean Muffins knowing full well that I would be the only one eating them. And you know what? I’m fine with that because they are yummy!!

Savory Mung Bean Muffins http://marlasmuffins.com/savory-mung-bean-muffins/

 

Inspiration for these came one day when I was reminiscing about the time I lived a block from Balboa Park.  I walked (I wasn’t a runner back then) through there everyday. Trails, floral and fauna, unique street performers, as well as museums built with Spanish Architecture, make up this beautiful space.

Savory Mung Bean Muffins http://marlasmuffins.com/savory-mung-bean-muffins/

Just across from the park was my all-time favorite breakfast place. When I think about it, my mouth starts to salivate. Sadly, it’s closed now, but it served the most AMAZING Pessarattu with Mung Bean Soup. I know, not your usual bacon and egg breakfast. But that’s why I loved it so much! In case you don’t know, Pessarattu is basically a pancake made from Mung Beans, and it’s divine!

Savory Mung Bean Muffins

Savory Mung Bean Muffins http://marlasmuffins.com/savory-mung-bean-muffins/

For this recipe, I cooked one pound of Mung Beans. It made so much, I’ve been able to make other recipes as well. I made Mung Bean Hummus, Mung Bean tacos, a Mung Bean Soup hit the spot and a lovely Mung Beans Beet Quinoa Salad. Ha! I feel like Bubba talking about Shrimp. I think it’s safe to say that a pound of Mung Beans will feed a small army.

Savory Mung Bean Muffins http://marlasmuffins.com/savory-mung-bean-muffins/

Savory Mung Bean Muffins (Vegan and Gluten Free)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

6 muffins

Savory Mung Bean Muffins (Vegan and Gluten Free)

Ingredients

  • 1 1/2 Cup cooked Mung Beans
  • 1 Tsp each: Powdered Ginger, Coriander , Baking soda, Salt and Cumin
  • 2 1/2 TBSP Olive Oil
  • 2 1/2 TBSP Tahini
  • 1 TBSP Brewer's Yeast
  • Juice from 1/2 lemon
  • 1/2 Cup Leeks (green and white parts)
  • 2 cloves Garlic
  • 1 tsp Coconut Oil

Instructions

  1. Preheat oven to 350 degrees
  2. Cook the leeks and garlic in the coconut oil until browned
  3. Place leeks plus all other ingredients in a food processor
  4. Blend until a creamy mixture forms
  5. Spoon into prepared muffin tin
  6. Bake for 20 minutes
http://marlasmuffins.com/savory-mung-bean-muffins/

Enjoy!

“If we have no peace, it is because we have forgotten we belong together.”  ~ Mother Teresa

Keep Well,

Marla