These muffins are delicious! You could easily make them vegan by using egg re-placer.

Ingredients:
1 1/2 cups of chick­pea flour
1/2 cup of sweet potato puree ( Bake the sweet potato at 400°F until it is cooked very soft (or steam). Allow to cool and puree.)
2 eggs (or egg re-placer for vegans)
1⁄2 cup of organic chopped spinach
1⁄2 cup of organic chopped red pep­per
1/2 cup fresh chopped organic basil
3 tea­spoons of bak­ing pow­der
1/2 tsp sea salt
1/4 cup organic raw pump­kin seeds (optional)

note:  I made these again, added um BUTTER!  and well some cheese!  uh yah.  just do it

Directions:

1. Pre­heat oven to 375°F.
2. Com­bine the dry ingre­di­ents. Com­bine the wet ingredients (I lightly beat my eggs).
3. Mix every­thing together, fold­ing in the veg­gies. Spoon into muffin tins that have been sprayed with a little olive oil. The batter is very thick so don’t be alarmed or go adding any liquid or anything.
4. Sprin­kle pump­kin seeds on top of unbaked muffins. Bake for 21-25 min­utes in muf­fin tins.

super savory and very delicious, a great meal on the go! (add a little dollop of mango chutney on a piece for extra deliciousness)

One of my friends made these and complained that they were dry.  Personally I did not have a problem with this.  you will notice that there is NO fat in the recipe.  I suppose you could add some if you wanted them less dry.