Savory Vegan Cheesy Zucchini and Carrot Muffins | VegNews

Ingredients

• 2 cups chickpea flour
• 1 teaspoon baking powder
• ¼ cup nutritional yeast
• ½ teaspoon salt
• 1 teaspoon ground turmeric
• 1 tablespoon mixed dried herbs
• 1 tablespoon chia seeds
• 2 tablespoons water
• ⅔ 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