Ingredients (Makes 6 muffins)
For the Batter:
- 1 cup chickpea flour (also called besan or gram flour)
- ½ tsp baking powder
- ½ tsp turmeric powder (for color & anti-inflammatory benefits)
- ½ tsp black salt (Kala Namak) (for an eggy taste)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin powder (optional)
- ½ tsp red pepper flakes (optional, for spice)
- ¾ cup water or plant-based milk
- 1 tbsp olive oil
- 1 tsp apple cider vinegar (for fluffiness)
For the Veggies:
- ½ cup spinach (chopped)
- ¼ cup bell pepper (finely diced)
- ¼ cup red onion (finely diced)
- ¼ cup grated carrot
- 2 tbsp cherry tomatoes (diced)
- 2 tbsp fresh herbs (parsley, cilantro, or chives, chopped)
Instructions
- Preheat Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin or use silicone muffin cups for easy removal.
- Make the Batter
- In a large bowl, whisk together chickpea flour, baking powder, turmeric, black salt, garlic powder, onion powder, cumin, and red pepper flakes.
- Slowly add in the water (or plant milk), olive oil, and apple cider vinegar, whisking until smooth.
- The batter should be pancake-like in consistency (add more water if too thick).
- Add the Veggies
- Fold in the chopped spinach, bell peppers, red onion, grated carrot, cherry tomatoes, and fresh herbs.
- Mix well to evenly distribute.
- Bake the Muffins
- Divide the batter evenly into 6 muffin cups.
- Bake for 25-30 minutes, or until the tops are firm and lightly golden.
- Insert a toothpick in the center; it should come out clean.
- Cool & Serve
- Let the muffins cool for 5-10 minutes before removing them.
- Serve warm, or store in an airtight container in the fridge for 4-5 days.
Nutritional Information (Per Muffin)
- Calories: ~90 kcal
- Protein: ~5g
- Carbohydrates: ~10g
- Fat: ~3g
- Iron: ~8-10% DV (from chickpea flour & spinach)
- Calcium: ~3-5% DV
- Sodium: ~180mg (varies based on black salt & seasoning)
