2 ½cupsof broccoli floretscut into small bite sized pieces
¼cupof onionfinely diced
⅓cupof shredded carrots
optional for topping: finely diced red bell pepperI used about 1/4 cup
Instructions
Pre-heat the oven to 350 degrees F. Line or grease a standard muffin tin (12 cups).
In a large bowl, whisk together the chickpea flour, nutritional yeast, turmeric, paprika, salt, and baking powder. Pour in the milk and mix to form a thick batter.
Fold in the broccoli, onion and carrots. Evenly divide the mixture between the 12 muffin cups. Top with red bell pepper as desired.
Bake for 30 minutes. Let rest for 10 minutes before eating.
Enjoy immediately or store in the fridge in an air tight container as a great meal prep breakfast!
Notes
*all I could find was a chickpea + fava bean flour blend and it worked great!