These muffins from the Eat the Rainbow: Vegan Recipes Made with Love cookbook pack within the protein resulting from being made with chickpea flour and pumpkin seeds, plus get a lift of fiber and vitamin C because of zucchini and carrots. Serve with a dollop of salted vegan butter for a scrumptious snack.
What you want:
2 cups chickpea flour
1 teaspoon baking powder
¼ cup dietary yeast
½ teaspoon salt
1 teaspoon floor turmeric
1 tablespoon combined dried herbs
1 tablespoon chia seeds
2 tablespoons water
2⁄3 cup unsweetened soy milk
¼ cup olive oil, plus 1 tablespoon for greasing
2 medium carrots, finely grated
1 medium zucchini, finely grated
¾ cup pumpkin seeds, divided
What you do:
- Preheat oven to 350 levels and calmly grease a muffin tray. In a big bowl, add chickpea flour, baking powder, dietary yeast, salt, turmeric, and combined herbs and whisk to take away any lumps.
- In a small bowl, combine chia seeds with water to kind a gel. Make a effectively in center of dry elements and pour in milk, oil, and chia combination. Stir with a fork to mix, then add grated carrots, zucchini, and ½ cup of pumpkin seeds. Fold to mix, being positive to not overmix.
- Into muffin tray, evenly divide batter. Sprinkle with remaining pumpkin seeds and bake for 25 minutes, till golden and a butter knife comes out clear. Take away from oven and let cool for 10 minutes earlier than eradicating from tray.
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