Perfect bite for breakfast on the run!
Yield: 12 Muffins
Preheat oven to 350F and prepare a regular 12 cup muffin tin with liners or nonstick cooking spray.
Combine chickpea flour, nutritional yeast, baking powder, garlic powder, salt and pepper in a large bowl, whisk to combine. Add 2 ¼ cups water, whisking thoroughly until you have a loose batter. Stir in spinach and broccoli and try to disperse the veggies throughout the batter. Divide batter evenly between muffin cups and bake for about 30 minutes until slightly raised and firm to the touch. Top with plant-based cheese if desired.
*Photo and recipe by @vestal_life