Minted Pea Muffins

1 Cup Green Pea Flour

1 Cup White Whole Wheat Flour

1/4 Cup Packed Fresh Mint Leaves, Finely Minced

1 1/4 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

3/4 Teaspoon Salt

Pinch Freshly Ground Black Pepper

1 1/2 Cups Frozen Green Peas, Thawed

1 Cup Unsweetened Non-Dairy Milk

1/4 Cup Olive Oil

2 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted

2 Teaspoons Light Agave Nectar

1 Teaspoon Apple Cider Vinegar

Preheat your oven to 375 degrees and lightly grease a standard-sized muffin tin. Set aside.

In a large bowl, whisk together the pea flour, white whole wheat flour, minced mint leaves, baking powder and soda, salt, and black pepper. Once all of the dry goods are thoroughly mixed, add in the thawed green peas and lightly toss them to coat. This will prevent them from sinking to the bottom of the muffins later on.

Separately, mix the non-dairy milk, oil, melted margarine or coconut oil, agave, and vinegar. Once combined, pour the wet into the bowl of dry ingredients, and use a wide spatula to incorporate. Stir just until a smooth batter forms, being careful not to over-mix. Divide the batter evenly between 9 - 10 muffin prepared cups, depending on how tall you want your muffins.

Bake for 16 - 20 minutes, until golden brown on top and a toothpick inserted into the centers pulls out cleanly. Let cool in the pans for 10 minutes before transferring to a wire rack. Eat warm, cool, or freeze for future enjoyment.

Makes 9 - 10 Muffins

©Hannah Kaminsky