Savoury chickpea zucchini protein muffin

Ingredients

For 1 serving

• Chickpea flour25 g
• Pea protein powder15 g
• Zucchini60 g
• Pea milk50 ml
• Baking powder2 g
• Extra virgin olive oil3 g
• Nutritional yeast3 g
• Dried oreganoto taste
• Saltto taste

In season: May – September

Method

1. Preheat the oven to 180 °C (conventional) and put a paper case in a muffin tin; wash and trim the courgette, grate it on the coarse side of the grater and squeeze it well in your hands.
2. In a bowl mix the chickpea flour, pea protein, baking powder, nutritional yeast flakes, a pinch of dried oregano and the salt.
3. Add the pea milk, extra virgin olive oil and courgette and stir just until even; spoon it into the case.
4. Bake at 180 °C for 20 minutes, until risen and golden and a skewer inserted in the centre comes out dry; let it cool for a few minutes before unmoulding.