4 days Ago By Harriett Porterfield
These muffins from the Eat the Rainbow: Vegan Recipes Made with Love cookbook pack in the protein due to being made with chickpea flour and pumpkin seeds, plus get a boost of fiber and vitamin C thanks to zucchini and carrots. Serve with a dollop of salted vegan butter for a delicious snack. What you need: 2 cups chickpea flour 1 teaspoon baking powder 1⁄4 cup nutritional yeast 1⁄2 teaspoon salt 1 teaspoon ground turmeric 1 tablespoon mixed dried herbs 1 tablespoon chia seeds 2 tablespoons water 2⁄3 cup unsweetened soy milk 1⁄4 cup olive oil, plus 1 tablespoon for greasing 2 medium carrots, finely grated 1 medium zucchini, finely grated 3⁄4 cup pumpkin seeds, divided What you do: Preheat oven to 350 degrees and lightly grease a muffin tray.
In a large bowl, add chickpea flour, baking powder, nutritional yeast, salt, turmeric, and mixed herbs and whisk to remove any lumps. In a small bowl, mix chia seeds with water to form a gel. Make a well in middle of dry ingredients and pour in milk, oil, and chia mixture.
Stir with a fork to combine, then add grated carrots, zucchini, and 1⁄2 cup pumpkin seeds. Fold to combine, being sure not to overmix. Into muffin tray, evenly divide batter.
Sprinkle with remaining pumpkin seeds and bake 25 minutes, until golden and a butter knife comes out clean. Remove from oven and let cool 10 minutes before removing from tray. DON'T MISS OUT : Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter Simple Vegan Breakfast Scramble Sandwiches Easy, 4-Step Vegan Portabello Benedict Vegan Cheesy Roasted Garlic Bread JUMP TO .
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