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)
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  1. Do ahead: the night before, soak the split peas in a bowl of water. When ready to use, drain.
  2. Preheat the oven to 350 degrees.
  3. 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.
  4. 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.
  5. Fold the dry ingredients into the wet batter.
  6. 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.
  7. 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.

Ingrid Sojit

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