Savory Vegan Cheesy Zucchini and Carrot Muffins
These vegetable-forward muffins are a delicious savory alternative to sweet muffins and boast an array of wholesome ingredients.
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Cooking tools:
- Muffin tin
- Grater
- Oven
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Chef's knife
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
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