Ingredients

The following ingredients have 12 Servings
  • 1/4 cup yellow onion (finely chopped)
  • 1/2 cup diced red bell pepper (about 1 small pepper)
  • 1 cup diced cremini or baby bella mushrooms (about 4-5 mushrooms)
  • 3/4 cup broccoli (finely chopped, about 3-5 florets)
  • 300 grams chickpea or garbanzo flour (approx. 2 cups)
  • 4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 tsp sea salt (or sub half for black salt)
  • 1/4 tsp black pepper (optional but recommended)
  • 1 tsp baking powder
  • 2.5 cups water

Instruction

  • Preheat the oven to 400 degrees F and grab a non stick muffin pan. Grease if needed.
  • Add all the chopped veggies to a pan and sprinkle with a little salt and pepper, if desired. Dry sauté, stirring often, until reduced and softened, approx. 5 minutes. Set aside.
  • Meanwhile, in a large bowl, add the chickpea flour, nutritional yeast, seasonings and baking powder and whisk to combine. Then pour in the water and mix well.
  • Evenly divide the sautéed veggies between your 12 muffin cups, about 1 heaping tablespoon per muffin. Then give your chickpea batter another quick mix and evenly distribute it between your 12 muffins. Use a spoon to gently stir each muffin, to evenly distribute the veggies and the batter. (DON'T SKIP MIXING.)
  • Bake for 30 minutes or until a toothpick inserted in the middle, comes out clean. Remove from the oven and let cool for at least 10 minutes. Then carefully remove from the muffin pan.