Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegetarian
Recipe Contributed By The Year in Food

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Savory Muffins with Sweet Corn and Yellow Split Peas

Prep Time 5 minutes
Cook Time 30 minutes


  • 1/2 cup split peas, yellow, soaked overnight
  • 1 cup flour, gluten-free for baking
  • 1/2 cup millet flour
  • 1/2 cup rolled oats, gluten-free
  • 1 tsp turmeric
  • 1/2 tsp ginger, dried
  • 1/2 tsp cumin, ground
  • 1/2 tsp coriander, ground
  • 1/4 tsp chili powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt, sea
  • 1/2 cup almond milk
  • 2 eggs, whisked
  • 1 medium zucchini, grated (1 zucchini is about 1/2 cup)
  • 1 ear corn, kernels sliced from stalk (1 ear is about 1/2 cup)
  • 2 tbsp cilantro, fresh; chopped
  • 2 green onions, thinly sliced
  • 1/2 cup coconut oil, melted and cooled slightly


  • Do ahead: the night before, soak the split peas in a bowl of water. When ready to use, drain.
  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, combine the baking flour, millet, rolled oats, turmeric, ginger, cumin, coriander, chili powder, baking powder, baking soda, and sea salt. Set aside.
  • Pulse 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 coconut oil.
  • Fold the dry ingredients into the wet batter.
  • 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. Set aside to cool for at least 15-20 minutes.
  • They taste delicious with ghee!