Start by preheating your oven to 190°C and line a muffin tin with 8 muffin cases.

To make your flax eggs, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Give it a good stir and let it sit for 5-10 minutes until it becomes thick and gloopy - this will be your egg replacer.

While the flax eggs are setting, grab a large bowl and mix together all your dry ingredients: the chickpea flour, plain flour, nutritional yeast, baking powder, baking soda, and all your seasonings (garlic powder, onion powder, turmeric, smoked paprika, oregano, both salts, and pepper). Give it a good whisk to ensure everything is well combined.

In a separate bowl, whisk together your wet ingredients: the plant milk, olive oil, tomato paste and your prepared flax eggs until they're smoothly combined.

Make a well in the center of your dry ingredients and pour in your wet mixture. Using a spatula or wooden spoon, fold everything together until just combined. Be careful not to overmix!

Gently fold in your chopped spinach, diced red pepper, and sweetcorn until they're evenly distributed throughout the batter.

Spoon your mixture into the prepared muffin cases, filling each one about ¾ full. If you're using them, sprinkle some pumpkin seeds on top of each muffin for an extra crunch.

Pop them in your preheated oven and bake for 22-25 minutes. You'll know they're done when they're golden brown on top and a skewer inserted into the center comes out clean.

Let them cool in the tin for about 5 minutes before removing them from the muffin cases.