Mint Condition

For the sake of argument, let’s just say that you have a garden still overflowing with fresh mint, and for some odd reason or another, you recently bought an entire case of green pea flour on whim. Crazy scenario, I know, but humor me for a moment here. Managing those two surpluses separately would be completely possible, but a wasted opportunity. What combination has stood the test of time better or longer than mint and peas, after all? Bright, sprightly peppermint seamlessly works its way not only into every viable crack in the soil, but also every dish in the kitchen, effortlessly jumping from sweet to savory and back again. That lively punch of flavor is just what an odd-ball ingredient like pea flour needs to shake off its shyness and triumphantly emerge from the pantry once more.

A prime breakfast, brunch, or side dish option, the fluffy yet sturdy crumb of these muffins will make you forget all about mum’s traditional mushy peas. Pops of subtle sweetness from whole green peas balance out this savory affair, while the pea flour keeps the flavor front and center through every bite. Lightly buttery and surprisingly rich, you’ll forget all about the abundant whole grains and vegetables sneaking in at the same time. Keep a stash of these satisfying little quick breads frozen, ready to defrost and serve in an instant, and you’ll never again struggle to finish your peas at dinner.

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

Printable Recipe

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28 thoughts on “Mint Condition

  1. Your muffin recipe sounds scumptious!Yesterday, I was contemplating making a recipe for Mushy Peas from an article about classic pub fare in the special British September/October issue of Victoria Magazine.

  2. I love the idea of savory muffins…this ones with peas and MINT…sound and look delicious, somehow refreshing.
    Thanks for the recipe Hannah and hope you are having a fun week :)

  3. I often make savoury muffins with whatever ingredients I have on hand. These pea versions look delicious, love that bright green!

  4. When it comes to muffins I just don’t get the hype. They are just big dense cupcakes that sometimes contain too much dietary fibre and not enough flavour but these… THESE beautiful babies are right up my savoury selective alley Hannah! Please don’t EVER upset your muse because we are all depending on you to supply us with creative vegan scrumptiousness (because we are too lazy :) )

  5. Wow these are simply adorable. I love the bright pops of the peas in the muffins! I am definitely saving this recipe for a brunch :)

    I love how you took a surplus of 2 pretty random ingredients and created something so beautiful!

  6. i knew i would be seeing that green pea flour soon:) minty green muffies! i love savory breakfast, so this is right up my alley. how does this compare to chickpea flour. chickpea flour gives a really strong after taste in baked goods.

    1. Well I wouldn’t call it an aftertaste, but you can definitely taste that it’s made from pea flour, which I think is a good thing. I suppose it’s less bitter than chickpea flour (I still wouldn’t taste any raw batter with it, though) but texturally, it bakes up exactly the same as far as I can see.

  7. Of course I never heard of green pea flour before and I doubt it is available here. I have to look into making my own. Your muffins look gorgeous and I love mint in savoury baked goods.

  8. I am so fascinated by your recipe. I have never thought of baking with peas at all. The peas and mint really do go very well together, and I would really love to have a taste of this special muffin.

  9. What a beautifully perfect muffin you made here! And as always I love your photography, the purple background here is just glowing. I haven’t thought of using green pea flour, but I’m sure that like chickpea flour, it’s packed with protein and all the other goodness of legumes. I can easily get the Bob’s Red Mill flours at my food co-op, and for those in the US who can’t, there’s always Amazon. Thanks for expanding my ingredient choices again.

  10. These look delicious. In fact, I’m just about to nip to the shops for tonight’s dinner, and these might have to be an addition…thanks for the great post!

  11. I have to admit I am quite intrigued by these flavor combinations. However, I know it will so work perfectly. In Hong Kong we have a sweet green pea ice lolly as they are quite sweet.

  12. I recently discovered this blog and I’m so happy… I made these yesterday and they where AMAZING
    I can’t find pea flour here in Barcelona, so I used all wheat flour
    I don’t like mint, I substituted with garlic powder and oregano

    DELICIOUS!!

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