Step 1

Preheat oven to 350F. Grease or spray 9 cups of a standard muffin tin.

Step 2

Whisk the chickpea flour, milk, nutritional yeast, garlic powder, basil, salt and pepper in a large bowl until blended. Let stand for 5 to 10 minutes.

Step 3

Stir the brown rice, broccoli and baking powder into the chickpea batter; divided evenly among prepared cups, smoothing tops.

Step 4

Bake for 18 to 22 minutes until golden brown at edges and set at center. Transfer to rack and cool at least 20 minutes. Remove from cups. Serve warm or cool completely.