Preparing your own healthy skin kitchen meals can sometimes be a little time consuming we know. Enjoying the time to prepare and eat healthy meals is of course ideal, but not always the case, which is why these vegetable muffins are such a win. Whip up a batch of these muffins on the weekend and enjoy them as a quick breakfast or lunch option, pop them in your kids lunch box or enjoy as an afternoon snack on the go. They can be enjoyed cold or a quick reheat and a slather of hummus can make for a tasty treat.
Chickpeas are packed with protein and provide a great source of insoluble fibre which helps to keep your gut healthy. Chickpeas are also a rich source of folate and minerals for healthy collagen formation in the skin including iron, manganese, copper and zinc.
NOTES: Pumpkin, zucchini and mung beans are the vegetables chosen for this recipe, however most vegetables would work great. Choose your favourite vegetables or beans if you want to change it up such as green peas, sweet potato, potato or leeks.
1 cup of chickpea flour
1 cup of chopped pumpkin, chopped into small cubes about 1.5 cm x 1.5 cm
1 cup of peeled chopped zucchini, chopped into small cubes about 1.5 cm x 1.5 cm
1/2 cup of sprouted mung beans, washed (or other vegetable/beans of choice)
1/2 cup of spring onions/shallots, finely diced
1/2 cup of chives, finely diced
1-2 teaspoons of garlic powder
1 teaspoon of good quality salt, such as Celtic sea salt
1 1/2 teaspoons of GF baking powder
1 1/4 cups of water (used to make leek and garlic water)
1/4 cup of leeks, chopped
2 garlic cloves, peeled and chopped
Pre heat the oven to 190 deg C (375 deg F)
Peel and chop the pumpkin and zucchini, place onto a baking tray with 1/2 - 1 teaspoon of rice bran oil or other oil of choice and place in the oven for about 20-25 minutes to cook. In the last 5-7 minutes you want to add the mung beans to the baking tray so keep an eye out on the time whilst preparing the other ingredients.