Preheat the oven to 350 °F/ 180 °C on middle rack position.
Sift the flour into a large bowl, add baking powder, salt, pepper, Parmesan cheese, mozzarella cheese and give it a light stir.
In another large bowl, whisk the eggs and add green peas, carrots, red & yellow bell peppers and spinach.
Add the dry ingredients into the wet ingredients and combine well with spatula.
Place paper muffin liners into the muffin tin and spray them with vegetable oil. Spoon the batter into a muffin tin and bake for 25 minutes, or until the toothpick comes out clean and the tops are golden brown. Bake for an additional 5-10 minutes if the toothpick comes out wet with batter.
Let the muffins rest for 10 minutes in a tin, then remove the muffins from the tin and serve warm with garden salad.