Corn and Yellow Split Pea Muffins
This recipe uses split peas, which are a great source of plant-based protein and fiber. The seasonings make these really flavorful, too!
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Serves12 (muffins)
SWAP ScoreWhat's this?
Ingredients
- 1/2 cup yellow split peas (soaked overnight)
- 1 1/2 cup flour
- 1/2 cup rolled oats
- 1 tsp turmeric, ground (optional)
- 1/2 tsp ginger, ground
- 1/2 tsp cumin, ground
- 1/2 tsp coriander, ground
- 1/4 tsp chili powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 2 large eggs whisked
- 1 medium zucchini, grated (1 zucchini is about 1 cup)
- 1/2 cup corn
- 2 tbsp fresh cilantro, chopped
- 2 each green onions (scallions), sliced thinly
- 1/2 cup oil
Directions
- Do ahead: the night before, soak the split peas in a bowl of water. When ready to use, drain.
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the baking flour, rolled oats, turmeric, ginger, cumin, coriander, chili powder, baking powder, baking soda, and salt. Set aside.
- Blend the drained split peas with the almond milk until a coarse paste forms. Transfer to a mixing bowl, and combine with the eggs, zucchini, corn kernels, cilantro, green onions, and oil.
- Fold the dry ingredients into the wet batter.
- Grease a muffin tin with some coconut oil. Divide the batter equally among the muffin cups. Bake at 350 degrees until the muffins are cooked through, about 22-28 minutes.
- Set aside to cool for at least 15-20 minutes.
Nutrition Facts
Corn and Yellow Split Pea Muffins
Amount Per Serving
Calories 190
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 32mg
11%
Sodium 185mg
8%
Potassium 166mg
5%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
8%
Sugars 1g
Protein 5g
10%
Vitamin A
7%
Vitamin C
6%
Vitamin D0%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
This is a very good recipe and the muffins are like little complete meals, very nutritious, and a great way to get rid of a small stockpile of dried yellow split peas that I wasn’t using. I didn’t have any rolled oats but I did have oat flour. I adjusted the recipe using 1/2 cup of oat flour and 1/3 cup less regular flour and it worked. Cooking time was longer than what is suggested in the recipe and I ended up raising the temperature a little at the end to get a nice golden brown color.