Directions

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.