Preheat the oven to 350 degrees F. Lightly oil or line a muffin pan.
In a large skillet, heat one tablespoon olive oil over medium-high heat. Once hot, add the bell pepper and mushrooms. Saute 7-8 minutes, or until softened. Add spinach and allow to wilt. Drain off any excess liquid. Turn off heat and set aside.
In a medium mixing bowl, combine chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, salt, baking powder, baking soda.
Mix in the vegetable broth, ¼ cup olive oil, and apple cider vinegar. Mix to form a loose batter. Fold in the sauteed veggies until just combined.
Use a ⅓ cup measure to measure evenly between 9 muffin tins. Bake for 20-25 minutes at 350F, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before cooling muffins on a cooling rack. Enjoy!
Parsley: You can also use 1 and ½ tablespoons dry parsley in place of ¼ cup fresh.Storage: Store refrigerated in a closed container for 3-4 days.