2 ½cups broccoli florets, cut into bite-size pieces
½yellow onion, diced
½cupshredded peeled carrots
Instructions
Preheat the oven to 350℉ and line a 12-cup muffin tin with paper liners.
Whisk the chickpea flour, nutritional yeast, baking powder, turmeric, pink salt, garlic powder, onion powder, sweet paprika, ground turmeric, and kala namak in a large bowl. Pour in the soy milk and grapeseed oil and mix until a thick batter forms.
Fold the broccoli, diced onion, and shredded carrots into the chickpeabatter. Divide the batter evenly among the liners in the muffin tin. Bake for 20 minutes, then reduce the heat to 325℉ and bake for 10 more minutes. Remove the muffin tray from the oven and let sit for 10 minutes.
Remove the chickpea muffins from the muffin pan, place on a cooling rack, and let them cool for an hour before serving.
Notes
Store at room temperature in an airtight container for 3 days or freeze, tightly wrapped, for up to 3 months. Let thaw overnight or at room temperature for 1 - 2 hours.This recipe is adapted from Simply Delicious Vegan.