Preheat oven to 180C/355F (160C/320F fan-forced).
Line a 1/3-cup capacity, 12-hole muffin tray (you will need only 10 holes).
In a bowl, combine the wet ingredients.
In a separate bowl, combine the dry ingredients.
Fold the wet with the dry mix until combined.
Spoon mixture into prepared muffin tray.
Bake for 25 minutes, or until a cake skewer comes out clean.
Cool in tray for 5 minutes, then turn out muffins onto a wire rack.
Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen. Best enjoyed reheated.
Serve 2—3 muffins as part of your breakfast or lunch with some green veggies.
Dairy-free: replace feta with chopped olives (or preservative-free sun-dried tomatoes) and ¼ cup chopped walnuts.
Different flour: you can replace the besan (chickpea/garbanzo) with millet or buckwheat flour.
Different whole grain: feel free to use cooked brown rice, millet or buckwheat instead of quinoa.
Different herb: when basil isn’t in season, try chopped cilantro (coriander), mint or parsley.