Preheat the oven to 350°F (180°C, or gas mark 4).

Line two standard muffin tins with about 20 paper liners.

In a large bowl, whisk together the chickpea flour, whole wheat flour, cumin, garam masala, chile peppers, baking powder, baking soda, and salt.

Set aside.

In a medium bowl, whisk together the tahini, oil, agave nectar, and nondairy milk until smooth.

Gently fold the wet ingredients into the dry ingredients, mixing until just combined.

Avoid overmixing.

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.

If muffins brown too quickly, cover with foil during the final minutes of baking.

Remove muffins from the pan and transfer to a wire rack to cool completely before storing.