Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line it with silicone muffin cups.
Prepare the Batter:
In a mixing bowl, whisk together the chickpea flour, water, olive oil, baking powder, turmeric, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. Let the batter rest for 5-10 minutes.
Add the Veggies:
Fold the diced vegetables and fresh herbs into the batter, ensuring they’re evenly distributed.
Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the tops are set and slightly golden.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Serve:
Enjoy warm or at room temperature. Pair with your favorite vegan dipping sauce or salad for a complete meal.
Serving and Storage Tips:
