Chickpea "Egg" Muffins

• 1 tbsp extra virgin olive oil
• 1/2 large diced yellow onion
• 1 large diced red bell pepper
• 1 cup chopped mushrooms
• 2 cups chopped kale
• 2 cups chickpea flour
• 2 cups plain unsweetened non-dairy milk
• 4 tbsp nutritional yeast
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp kala namak (black salt)
• 1/2 tsp turmeric powder
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• Vegan shredded cheese for topping
  

Serve warm with your favorite breakfast side like hash browns or plant based sausage!

1. Start by preheating your oven to 375 degrees Fahrenheit. Then, grease a muffin tin with vegan butter or extra virgin olive oil.
2. Next, to a large skillet add your extra virgin olive oil and heat on medium heat.
3. Once oil is heated, add your diced yellow onion and cook for 2-3 minutes until softened. Then, add your diced red bell pepper and chopped mushrooms. Cook until liquid from the vegetables is fully cooked out and veggies begin to get golden brown, about 4-5 minutes.
4. Then, add your chopped kale and cook until kale is softened. Once veggies are cooked, place off to the side.
5. Next, in a medium size mixing bowl, add your chickpea flour, nutritional yeast, baking powder, sea salt, kala namak, turmeric powder, garlic powder and black pepper. Whisk until fully combined.
6. Next, add your plain unsweetened non-dairy milk and whisk until batter resembles a pancake batter.
7. Then, add your vegetables to the batter and stir until fully combined.
8. Divide batter evenly amongst the 12 muffin tins and top with vegan cheese.
9. Bake at 375 for 30-35 minutes. Then, remove them from the oven and allow to cool for 15 minutes before removing.
10. Enjoy warm with your favorite breakfast sides all week long!