To begin, sift together gram flour (besan) and whole wheat flour.
Add in powdered oats, baking powder, baking soda, carom seeds, salt, Kashmiri red chilli powder, cumin powder, coriander powder, and amchoor powder. Mix well.
Now add the wet ingredients - ginger garlic paste, vegetable oil, and curd. Add in ¼ cup water and mix.
Add in the onions, ginger, and green chillies. Mix well.
Finally, add mixed vegetables and fold them in. I have used carrots, beans, corn, and capsicum.
In the meantime, preheat the oven at 180°C.
Grease the muffin moulds and pour in the batter up to 3/4 levels. Tap once to remove air bubbles. Top them with chopped onions, capsicum, and carrots, and press down gently.
Bake at 180°C for 15-20 minutes until done.
Check with a toothpick if the muffins are done. It should come out clean. Move them to a rack. Allow them to cool completely before you de-mould.
The Multigrain Eggless Savory Breakfast Muffins are ready to serve.