I made these muffins for a potluck. I was going to have a rough day. I had to be early at the office and I had 3 meetings after 3 pm. And I had to meet my friends at 9 pm and bring a dish that I would had carried with me during the whole day. So I thought that muffins are easy to carry. But I wanted something savory and not sweet. And I came up with these chickpea muffins. They taste better cold and they are very easy to make.
2 cups cooked chickpeas (or one can)
4 zucchinis grated
2 carrots grated
2 T.S. nutritional yeast
salt and pepper to taste
1 tsp baking powder
1 T.S flax seeds mixed with 2 T.S of water
2 T.S poppy seeds
1 T.S. olive oil
In a big bowl mix all the ingredients except the poppy seeds until you get a nice dough. If the mixture is wet add a bit of chickpeas flour (or any other flour of your choice). Grease a muffins pan and spoon dough into the muffins pan. Top with poppy seeds and bake for 30 minutes at 180 c/350 F.