Preheat oven to 375. I like to use silicon muffin tins for a non-stick option. If you don't have these, you'll want to lightly grease your muffin tin with oil.
In a large mixing bowl, combine together the chickpea flour, nutritional yeast, garlic powder, dried basil, baking powder and salt. Now, whisk in the water. The batter will be runny and that is normal. Add in all the veggies and mix to combine.
Use a 1/4 cup measuring spoon and scoop the batter into the muffin tin, filling all 12 holes.
Bake for 35-45 minutes. Do the toothpick test to make sure your muffins are done. Stick a toothpick into a muffin and if it comes out clean, your muffins are done. If the muffins seem a little soggy in the middle, they will stiffen as they cool.
Allow muffins to cool on a cooling rack.
Muffins can be stored in an airtight container on your counter or in the refrigerator.
These muffins are great as is or topped with a dollop of your favorite salsa or a squirt of hot sauce.