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

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.
Nutrition Facts
Corn and Yellow Split Pea Muffins
Amount Per Serving
Calories 207 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 32mg 11%
Sodium 176mg 7%
Potassium 197mg 6%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 2g
Protein 6g 12%
Vitamin A 3%
Vitamin C 4%
Vitamin D1%
Calcium 6%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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