Vegan Breakfast Cups

In a powerful blender, pulse chickpeas until they reach a powder-like state.

Transfer chickpea flour to a strainer and strain over a large bowl.

Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.

Preheat oven to 400ºF (200ºC)

In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.

Pour the liquid mixture into the dry mixture and whisk until smooth.

Let batter rest for 2 minutes.

Pour the mixture into a cupcake tin and add your toppings of choice

Bake 15 minutes.

Allow to cool, but serve warm.

Enjoy!