polenta veggie pesto muffins recipe | Jessica Cox

Ingredients

• 1 cup buckwheat flour
• 3/4 cup polenta
• 1/4 cup almond meal or sunflower seed meal
• pinch of sea salt
• 1 tablespoon baking powder
• 1/2 cup broccoli cut into small pieces
• 1 medium carrot, grated
• 1/2 zucchini, grated
• 1/4 red capsicum, diced
• 1/4 red onion diced
• 1/4 cup red kidney beans or white beans
• 2 heaped tablespoons of pesto (diary free if needed) or tomato paste
• 1/3 cup of grated pecorino cheese or crumbled goat feta (or nutritional yeast for dairy free)
• 1 cup plant based milk
• 1 cup extra virgin olive oil
• 2 eggs (or 2 chia eggs)