Preheat the oven to 400 degrees F and grab a non stick muffin pan. Grease if needed.
Add all the chopped veggies to a pan and sprinkle with a little salt and pepper, if desired. Dry sauté, stirring often, until reduced and softened, approx. 5 minutes. Set aside.
Meanwhile, in a large bowl, add the chickpea flour, nutritional yeast, seasonings and baking powder and whisk to combine. Then pour in the water and mix well.
Evenly divide the sautéed veggies between your 12 muffin cups, about 1 heaping tablespoon per muffin. Then give your chickpea batter another quick mix and evenly distribute it between your 12 muffins. Use a spoon to gently stir each muffin, to evenly distribute the veggies and the batter. (DON'T SKIP MIXING.)
Bake for 30 minutes or until a toothpick inserted in the middle, comes out clean. Remove from the oven and let cool for at least 10 minutes. Then carefully remove from the muffin pan.
Don't forget to stir your vegan savoury muffins BEFORE baking. This will ensure even distribution of the veggies. Also, make sure that some batter gets to the bottom of the tins so the muffins will be evenly shaped and to prevent sticking.Make sure to let these savoury muffins rest at room temperature for at least 10 minutes before removing. This cool down period will help the muffins set so that they don't break when removing them.If you're avoiding oil and don't want to grease your muffin pan, let your muffins cool a little longer before attempting to remove them. Then use a butter knife to gently glide around each muffin if they are a little stuck, and scoop them out.Leftovers keep in a sealed container in your fridge for up to 5 days. Or freeze for up to 3 months. Make sure to completely cool your savoury muffins before refrigerating or freezing. Reheat in microwave or toaster oven, or enjoy cold.